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This new release from the ‘Flora and Fauna’ collection is from Dailuaine and has been maturing for 16 years. It is a full bodied whisky, with uplifting citrus notes balanced with a sweetness. There is a subtle smoke and nuttiness to the finish.

This expression from Gordon and MacPhail was distilled at Dailuaine distillery before being matured in one of Gordon and MacPhail's own refill Sherry Butts for fourteen years. It was then bottled at the natural cask strength of 57.7%

Sultana aromas compliment cinnamon and milk chocolate with sweet lime. Orange Zest and Brazil nut flavors are followed by herbal undertones. A medium finish with lingering citrus and oak.

Situated in Carron in Strathspey, Dailuaine makes a weighty spirit which favours a robust wood profile, such as this 13 year old ex-sherry cask from bottlers Hunter Laing & Co. A rich, fruit-forward flavour of raisins joins notes of plum crumble drizzled with honey. The finish is oak-spiced and lingering with black tea tannins.

Selected and bottled by independent bottlers James Eadie, this Dailuaine spent the final 34 months of its 14 years maturing in an ex-Malaga wine cask. The cask influence has brought out a peachy, fruity tone in the whisky, with other stone fruits joining in. A hint of salted liquorice and vanilla ice cream comes through, lingering on soft woody flavours.

Distilled in 2016 at Dailuaine in Speyside and matured for 7 years in ex-Oloroso sherry hogsheads, this new release offers a rustic style, with plenty of oranges, cooking spices and a very particular salty edge. The citrus and fruity qualities continue on the palate, slightly tropical with a full and waxy texture that could be mistaken for Clynelish, lingering on ginger & orange again.