Deanston 2006, 12 Year Old Fino Finish (55%)

I’m beginning a review of the Distell Limited Edition for 2019, and we’ll start with the 2006 Fino Finish.

This release includes eight expressions, three each from Deanston and Bunnahabhain, and two from Tobermory, a Tobermory and a Ledaig:

• Deanston 1997 21 Year Old Palo Cortado Finish
• Deanston 2002 16 Year Old Organic Oloroso Finish
• Deanston 2006 12 Year Old Fino Finish
• Bunnahabhain 2007 11 Year Old Port Pipe Finish
• Bunnahabhain 2007 11 Year Old French Brandy Finish
• Bunnahabhain 1988 30 Year Old Marsala Finish
• Tobermory 1999 19 Year Old Marsala Cask Finish
• Ledaig 1997 21 Year Old Manzanilla Cask Finish

I’ve mentioned more than once on these pages that I have a great admiration for the way Distell’s Burn Stewart treats its whisky, having taken the whole range to bottlings of over 46% (to the very specific 46.3%, or higher), with no colorants and no chill filtration used for any single malts. Add that to access to some stellar casks (being used very smartly for various finishes throughout the three distilleries and showcased in the Limited Editions and in the BYO casks at each distillery), and you have a winning formula.

This is the second annual Limited Edition, and Distell has released a beautiful video review of all eight malts. The tasting is led by Master Blender Dr. Kirstie McCallum, Blender Julianne Fernandez and Distell’s Distilleries Manager Stephen Woodcock.  If you want to watch it, you’ll find it here, and this particular bottle is presented at 15:47.

This whisky spent 9.5 years in ex-bourbon casks, and was then transferred to

Photo Credit: thewhiskyexchange.com

Deanston 2006, 12 Year Old Fino Finish, 268 Bottles (55% ABV, NCF, NC)

Appearance: Deep gold, very thin and slow legs.

Nose: Yellow plums and bright green grapes, with nutmeg, a touch of hay, notes of white pepper and a hit of golden raisins. It’s malty with those golden fruits. Your nose wants to shout banana, but it’s not quite that. Most intriguing…

Palate: Thick and full bodied, you get spices with some chalk and plums and raisins. Almonds with a cinnamon dusting, and a fruity sweetness.

Linger: Pepper and a dry note, with some real fruitiness. The dryness lingers on the tongue and the insides of the cheeks.

Conclusion

This is a dram where the fruit and the spice work very nicely together.