Aroma: Very sweet and fruity. Lovely honey, light citrus. Apples, hint of vanilla. Barley sugar and light oak.
Taste: This delivers everything that the nose promise. Delicious white fruits dipped in honey. Apple and pear with a sprinkle of pepper. A nice balance between the light impression of sweet fruit and the more substantial and robust spice.
Aftertaste: Very close to a long finish, actually I’d say long. Both sweetness and spice linger. Some nutty flavours every now and then.
Story of Deanston
Its mash tun is open-topped for example, while the way it is run – low gravity worts, long fermentation, slow distillation – helps to produce a new make style which is in the waxy quadrant. This represents a switch back to the original style. In the Invergordon era, Deanston had conformed to a modern style of production, making a light dry ‘nutty-spicy’ make.
Today organic barley is also run through the stills and, in common with all of Burn Stewart’s single malts, it is bottled without chill-filtering or caramel tinting.
There are many distilleries in Scotland which started life as mills, but none of them had quite the scale of Deanston. This huge plant was constructed on the banks of the fast-flowing River Teith in 1785 by Richard Arkwright who used it as one of the sites for the development of the Spinning Jenny. It also had what was claimed to be the largest water wheel in Europe.