Dailuaine 16 Year Flora & Fauna

Nose: Sherry, dried fruits, aromatic pine resin, pronounced vegetal notes, caramel toffee. Smells like old fragrant oak furniture and cedar cigar boxes. Malty and nutty aromas. A faint trace of sulfur is present, but it complements the overall profile. Adding water lightens the nose and brings out more woody aromas (the dry glass shows sherry and aromatic cedarwood). Palate: Sweet on first taste, with a heavy sherry-driven entry that quickly becomes spicy. It has a rich, viscous texture focused squarely on malt. Flavors include burnt sugar, oak tannins, milk chocolate, coffee, and sweet pine resin. Tastes like Christmas cake. Water integrates all the elements and introduces a mild, pleasant minty note. Finish: Lasts a medium to long time. Nutty, woody, and a sweet/sour malt character. On one hand, this whisky could be criticized for being overly bold, with its intensely strong aromas and flavors. It's not subtle at all. On the other hand, its unreserved exuberance and body are commendable, making it a very satisfying drink for a cold evening. In some ways, it's comparable to what Dalmore might produce if it were more ambitious. It could compete with some Glendronach expressions and resembles a less intense, younger version of Glenfarclas 105. It's also understandable why Diageo values this distillery; the spirit provides robustness and palate depth to balance the lighter aromas of their other single malts when used in Johnnie Walker blends. One of the better single malts in the Flora & Fauna range (and increasingly scarce). It's not a refined drink; it's a powerful one, and a good one that is enjoyable neat or with water. "Good": 83/100 (3.5 stars)

My virtual whiskey journey has concluded for the moment. Approximately a year ago, I began a quest inspired by notable figures, all aiming to sample Scotland's active distilleries. I explored over 100 distilleries, both active and closed, sometimes revisiting them. My approach differed from others, but I succeeded! While not claiming to match extreme solo expeditions, I found the analogy fitting. My exploration focused on distilleries operating in the previous millennium. Many newer ones are inaccessible, and I still need to explore Speyside, a region I initially overlooked as a distillery name. However, I'm claiming this achievement and plan to visit the remaining available distilleries and Speyside soon. Ending with a Flora & Fauna bottling feels appropriate, reflecting the spirit of my adventure. This is a straightforward, standard expression from a distillery, the kind I mostly targeted. It presents a pleasant biscuity caramel aroma and flavor, with cherry notes (positively), sherry, and more complexity. The finish is a bit thin, but the excellent balance warrants a score of at least 4, potentially 4.25, as it's among the best F&F offerings available.

I'd really like to give this a higher rating, but it doesn't quite hit the mark for me as an exceptional pour. I purchased this bottle at a shop in Edinburgh while I was in Scotland this summer celebrating the completion of my PhD. My wife, some companions, and I attended a tasting at a shop on the Royal Mile (where the standout that day was a surprise Tomatin 18), and the person running the tasting persuaded me to buy this bottle. I'd already had five whiskies and was enjoying the beautiful surroundings. Who was I to refuse?! It's a Diageo product. 43% ABV. Chill filtered. Yada yada. The nose is... Sherry. Purely Sherry. A few years ago, that would have been enough, but I detect no wood, no spirit character, nothing. Where is the 16 years of aging? It's a pleasant nose, but one-dimensional. The taste is perfectly acceptable. Creamy, with some fruit and a velvety sherry coating. But you can find that in many scotches for less money and time (this isn't sold in the US). The finish is again perfectly adequate but one-dimensional. Slightly spicy, medium in length. For a sixteen-year-old expression, I expected more complexity. Even among Diageo products, there are 16-year whiskies with much more impact (like... Lagavulin... perhaps that's comparing apples and oranges...), but I can certainly see why this distillery is mostly used as a component in Johnny Walker blends. It's good, serviceable, one-note, and functions well as part of a larger composition. I'll enjoy it, and I'll probably keep the empty bottle as a memento from my Scotland trip, but I won't go out of my way to buy another. Cheers everyone!

Smell: Moderately light intensity. Floral, minty, dark roast espresso, a little dark chocolate. On the second sniff, I detect more almonds and dried fruits (raisins, figs, and dates). It's somewhat soapy. Taste: Largely follows the nose with abundant dark chocolate and dark roast espresso. Significantly more almonds and dried fruits than perceived in the aroma. The mint and floral notes are still present but much less pronounced. Notes of candied oranges and light brown sugar. Finish: The finish is rich with cacao, some oak tannins, and pepper. Decent intensity and lasts a respectable duration. Not exceptionally complex, but still decent. Mouthfeel: Medium to light body with little to no oiliness. Quite disappointing, but expected given the 43% ABV and chill filtration. Overall: They claim this is aged 16 years in sherry casks, but I'm convinced they are refill recharred casks. There are numerous roasted notes, so many they almost seem slightly smoky, though no peated malt is present. This isn't necessarily negative, but the whisky lacks the sherry bomb intensity and complexity I anticipated. This does explain the very dark color. This is quite good but has a few flaws that impacted the overall score. The slight soapiness, low aroma intensity, merely adequate finish, and disappointing mouthfeel are all issues. However, the taste itself is very good. It would have been significantly better at 50% ABV and without filtration.

This 16-year-old Dailuaine is a rich and dark whisky, expertly showcasing its sherry-influenced character. Casks: The Dailuaine 16 Year Old is matured exclusively in Spanish sherry casks, likely entirely or almost entirely Oloroso sherry casks, known for their dry and full-bodied taste. What's the aroma like? The Dailuaine 16 Year Old has a full-bodied, rich, and heavy aroma. We detect notes of blackberries, strawberries, apricots, and Black Forest gateau. In the mid-palate, spicy notes of crispy rye bread, hints of leather and charcoal, and oak emerge. Mineral sherry notes lead into the finish, which is dry, dark, and heavy. The age and maturity of the Dailuaine 16 Year Old are clearly evident. What does it taste like? On the palate, the Dailuaine is dark, heavy, and woody. With notes of blackberries, plums, and raisins, it also reveals a sweet-fruity side. These flavors are complemented by tart orange peel and dark chocolate, as well as grainy and earthy notes with cinnamon and nutmeg. The finish is characterized by spicy oak notes and hints of charcoal, with mineral sherry aromas lingering on the palate.

Versailles! The domain of that tyrant and PR guru Louis XIV. Kudos to the Hotel bar for its whiskey selection in a region known for French Cognac and Brandy! I'm surprised by the rating of 82 given its excellent value for money! I complained to the bartender, an Asian lady who knows her spirits, about Brexit! NOSE: Crisp apple, apple, apple; I also perceive the 'morning dew' effect, it's gentle and nice on a hot day like this. PALATE: Waxy, though not as waxy as [redacted brand name], intensely spicy like Madras curry! Full-bodied, with sour apples, a touch of smoke, and reminiscent of old wine gums. FINISH: Medium to long, leaving strong hints of stewed fruit, a little bitter chocolate, and then it's over! This is a significantly underrated and lesser-known brand, but sitting here near a building whose philosophy is sickeningly [political figure's name]-like, this dram saves the day and reminds me that quality stems from integrity in building one's image and brand! Long live the revolution! Long live France!