Deanston Virgin Oak

Nose: Immediately greeted by a powerful oak presence—it's definitely an oak bomb. A pleasant combination of vanilla and caramel is also present. As you continue smelling, some fresh fruits begin to emerge. It initially has a slightly perfumey quality, but with a moment's pause, floral notes become apparent. Adding a small amount of water (about 2ml) enhances these floral characteristics, revealing some unidentifiable blue flowers. Palate: The initial taste is a burst of apples and papaya, with a subtle burnt wood note; it is not smoky. It is highly malty, providing a rich, full-bodied sensation. The whisky possesses considerable spiciness and anise bitterness that effectively counterbalances the sweetness. The mouthfeel is delightful—slightly oily, with cinnamon baking spices contributing warmth and a touch of astringency to maintain interest. Finish: The finish continues with the oak and anise notes, leaving a pleasing warmth that persists. It is medium to long, allowing enjoyment of the flavors for an extended period.

Nose: Vanilla, banana cream, and cereal. Palate: The vanilla and banana cream from the nose are immediately present on the palate. Green apple appears a few seconds later, finishing with a spicy pepper note and a touch of candy cinnamon warmth. Finish: Slightly waxy, pepper, candy cinnamon, and ginger. Medium length. I can certainly see this appealing to bourbon enthusiasts, as it offers a similar intense flavor experience to bourbon, but without the corn-driven sweetness. The producer really needs to reconsider this one because it's far better than a 77! It has a solid craft presentation; 46.3% ABV, un-chillfiltered, and I believe the color is natural as well. This is a great little single malt for the price, and I'd choose it over most other scotches in this price bracket.

The Virgin Oak contributed primarily pepper to this dram. Aroma: Grains, fruit, oak, honey, spiced baked apples, banana cream pie Taste: Pepper, pepper, and more pepper. The Distiller's advice is to avoid water, but you'll need about 1/4 to 1/2 teaspoon of water per ounce of spirit to dilute the pepper enough to discern anything else. After adding water, I detected fruitiness. Some fresh green apple skin. And some indistinct cooked/dried fruit notes. You can definitely detect the banana. Finish: Short, with pepper and bitter green apple skin. A decent budget malt for sipping, but unremarkable. If you find it on sale, give it a try; otherwise, it's a 'meh' – you'd get more from any Glenlivet or Glenfiddich. 83 points. An inexpensive NAS malt.

Initially, the aroma is that of a simple, straightforward whisky, but it soon develops into something more pleasing with a nice blend of rich vanilla cream, sultanas, dried apricots, and citrus. The palate is unexpectedly full and intense. It's not overly exciting but nicely rich. Fruity and sweet with dried fruits, baking spices, vanilla, citrus oil, and a strong maltiness. Ultimately, it's likeable and charming. It's easy to understand and very genuine. The intensity, derived from virgin oak maturation, is what made me appreciate it. I'm now wondering: is this how Bourbon tastes?

The aroma is grainy with sweet honey, light overall, but a significant ethanol burn that surfaced intermittently was unexpected given the proof. Still, this is a pleasant aroma. Sweet, mild citrus notes lead this malty drink - I found the taste to be more substantial than anticipated from the nose. The oak is barely present, but its subtle presence is welcome and fitting. This results in a better-than-average pour, especially considering its age (and price), particularly if you're pouring a couple of fingers for a night.

Nose: Citrus on the palm or caps, very sweet. Caramelized. Very soft bananas, and of course, vanilla. In the glass, the alcohol is quite noticeable. Similar to schnapps. Reflects its ABV. First sip: Caramelized. Hot on an empty stomach. Notes of dried fruit appear at the end, along with milk chocolate and a generally slightly oily sensation to round everything out. Later tastes: Becomes a bit smoky and salty. A particular dram for the start. The end becomes more common. Less salty than an Oban 14, but a similar idea for the finish.