Deanston 18 Year

“Bunnahabhain & Friends” tasting at The Oak Barrel, Sydney, June 15, 2022. Whisky #1 Nose: Fragrant malt and grain, vanilla, light honey. After adding a few drops of water and letting it sit, I detected light scents of rose-hip and lemongrass tea, chocolate, cotton candy, and bubblegum. Adding just a couple of drops of water initially dulls the nose completely, but it eventually returns, slightly sweeter. Palate: Sweet on the way in, with grainy cereal and white grapes. The cereal notes develop into grassy, herbal flavors, lemon drops, and a strong, spicy ginger kick. The palate becomes dry later on, with a more pronounced herbal quality. The texture is good, but a bit thin and sharp. Finish: Medium/short. The cereal taste continues into the aftertaste, which becomes hot and slightly sour. A very crisp, clean presentation focusing on grain and bourbon casks. Both the nose and palate emphasize grassy cereal aromas. The finish is a bit short, and the overall profile lacks complexity. It’s a decent whisky, but it doesn’t taste like it’s 18 years old. I first tried this as a sample a couple of years ago, and then again last year during a virtual online tasting. This third tasting tonight was very similar, though I thought the honey notes I detected previously were missing. It seems to have shifted more towards citrus over time. A good whisky – if it were a 12 year old and cost half as much, I would be highly impressed, but as an 18 year old, it doesn't win me over. I’ve seen this priced from $175-200, but after three tastings, I’m still not interested in buying a bottle, even at the lowest price. I’m lowering my rating slightly this time. “Good”: 83/100 (3.5 stars) ------------------------------------------------------- [Review from April 29, 2020] Nose: Spiced honey with large amounts of malt extract, grassy cereal notes, orchard fruits, and a hint of vanilla. Sharp at first but gets sweeter as it opens. Adding a tiny drop of water significantly enhances the honey. Palate: A malty, leathery, and oily arrival lightened by floral honey and simultaneously energized by bold ginger spice. Cereal flavors dominate the development – bread, madeira cake, fruit muffins, buttered crumpets with orange marmalade and a sprinkle of nutmeg. There are also some very pleasant mild chocolate and nutty notes. Finish: Medium. Sweet cereal flavors that transition into pleasantly dry tannic notes followed by a malty aftertaste. Deanston is a distillery that didn't impress me initially, but as I taste more of their expressions, I'm starting to appreciate them. My first tasting was a post-tour flight at the distillery a few years back, and perhaps it wasn't the right time. The core range gave me the impression they have a harsh, sharp distillate that isn't matured as well as it could be. Perhaps it's just the greater age of this particular expression, and/or maybe better cask quality, but I'm definitely won over by this crisp and excellently clean malt-forward spirit. Some people find the nose timid, but for me, it was the best part of the experience (though it does need some time). The palate is slightly lower in quality but a drop of water brings it up to par and unleashes considerable honeyed sweetness. It also adds some spice to the finish, which is a welcome addition. I'd definitely say that this whisky isn't just improved by water, it actively needs it to become truly enjoyable and balanced. Deanston is not just geographically a highland whisky; it's absolutely in that broad style. This expression reminds me a bit of Highland Park (especially once watered down), but that's also the issue. It's a finely crafted work for sure, but over here it costs about the same as Highland Park 18, and I, for one, would not choose it instead. Tasted from a 30ml sampler. "Good": 84/100 (3.75 stars) [AUD$185.0 per Bottle in 2020]

From a spirits advent calendar, I'm tasting this blind. It offers classic malt character with floral, citrus, and tea notes. Honey and toasted grain mingle with subtle herbs. It evokes lemon-lime soda. There's no strong new make funk, suggesting 10-15 years of age and perhaps ex-bourbon casks with a hint of virgin oak. Vanilla and very ripe apricots are present, with no grain whisky detected, pointing to a single malt. The nose is bright, almost sharp, with an estimated 50% ABV. The palate reveals new or re-charred oak, or significant age, with lemon pepper, herbs, and honey. Vanilla, char, and cocoa powder are present, alongside black licorice and pineapple. It has tannic structure but feels bright and shiny, lacking a foundational sweetness, making it seem a bit unbalanced with a light mouthfeel. The finish has ethanol, oak, and bite, followed by menthol, cocoa, and dusty leather. Lemon oils are spritzed over everything, leading to bitterness. It concludes with white pepper, mint, menthol, and oak. The finish is long. I debated whether the bite came from the barrel or the high ABV, and I'm glad I focused on the oak. Despite its age, it presents younger than expected, with more brightness and intensity than anticipated. My ABV guess was close, but I was off on the age range and didn't correctly identify the cask type. I did correctly guess the region and mash bill. It's a decent dram for the evening, especially considering I'm feeling unwell! This is an interesting spirit. It's good; the lack of balance isn't detrimental. It simply doesn't align with my usual profile. Still, it's enjoyable to explore, particularly how the 18 years manifest. It's not bad. Cheers!

Deanston is a distillery I've known for roughly nine years. It began one night in Philly while pre-gaming for a concert with a companion. I grabbed a bottle of Ardbeg Oogie and wanted something without peat for our pre-game. I noticed Deanston Virgin Oak for about $25, and with its non-chill filtered, natural color, and 46.3% ABV, I felt it was a craft presentation for the price. That evening launched my Deanston exploration. I won't review the Virgin Oak soon as it's quite young and fiery, but I recall it being worth the modest cost then. Now, onto the Deanston 18. It has a pleasant aroma of vanilla, green apple, pear, fresh fruit, and barley sugar. The taste is good, featuring vanilla, clove, pepper, green apple, and honey. The finish is decent, with bitterness and green apple with spice carrying through. The Deanston 18 is quite enjoyable. It's not inexpensive, but finding any 18-year-old craft whisky at a reasonable price is difficult today. Regardless of what you pay, you're getting a craft single malt presented authentically, which is ideal.

Presented at 46.3% ABV, non-chill-filtered, with no coloring added. The color is gold and it has medium to high viscosity. The nose is delicate, almost shy, with notes of pepper, vanilla, and barley. The arrival is sharp, rich, and perhaps a bit too concentrated. More pepper, citrus, chocolate, and raisins are on the palate, and the finish is a little bitter and drying, likely due to the decent ABV. A half teaspoon of water brings this to life. It is now rich with fruit (possibly banana and orange, along with raisins), chocolate, and nuts. The finish remains bitter, though now with more honey and citrus notes. A bit more water is added, but the character stays the same. The finish gains a faint smokiness that I recall liking in the 12-year-old. Overall, this is a solid, complex, and honestly presented dram, but in my opinion it underdelivers compared with its 12-year-old cousin. When compared side by side, I actually pick the 12-year-old instead of the 18. There’s more going on, it’s more interesting, and the flavor profile is more complex despite the younger age. The 18-year needs more water and time to reveal its character, but even then I still prefer the 12. Would I purchase this again for $125 compared with the $53 for the 12-year-old? At more than double the price difference, I doubt it.

This is my inaugural taste of Deanston. I've heard positive remarks and am curious to see if they hold true. I'd overlooked this malt for a while, as it hadn't previously captured my interest. However, recent endorsements from respected whisky reviewers have drawn my attention to this distillery, likening it to the next Glendronach. Consequently, I opted for the 18-year expression, assuming it would represent a significant offering. The outcome is an intriguing and fine dram, though it is definitively NOT the new Glendronach. It's bottled at 46.3% ABV and has a burnished gold hue. Nose: Vanilla is prominent, accompanied by dry grass, hay, and banana. It's somewhat straightforward. Palate: This is quite interesting. A wave of spice hits immediately, not in the aftertaste but upon initial contact with the tongue. It exhibits American oak spice and burnt hay. It's exceptionally sweet and pleasant. Aftertaste: The profile continues with hay/grass/spice notes, which are very agreeable. Hints of wasabi and chili are present. Overall: This dram feels dry and grassy. It's a very good whisky that might appeal to some, but for me, it was just okay. Scored 85 out of 100.

The AGE is prominent. Aged wood, dry bark, oak nuts, and chestnuts are present. Fresh red and yellow APPLES, juicy and clean, reminiscent of a young GLENGOYNE. Nectarines, dried pineapple, and raspberries. Tropical notes of mango and papaya. Coconut water, with a subtle banana hint. Freshly squeezed orange juice, blood oranges, orange zest, and sweet tangerines. Lime juice and lime zest. Wild strawberries, candied morello cherries, black currants, and blackberries. Subtle marzipan emerges later. Vanilla bean. With air, STAR ANISE appears. Remarkably smooth, refreshing minerality. Earthy tones. The palate is sweet and fruity, with a gentle mature bitterness. Cardamom and cinnamon are noted. A slight dryness develops. Cocoa powder on the finish. More fruity than the 1''2, smoother, and somewhat drier. It's sweet but lacks the caramel found in the 1''2 (though vanilla is definitely present). Additionally, the 1''8 is missing the distinct barnyard funk I detect in the 1''2. Short finish - Aside from that, this is ~ ~ Very good.