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Deanston
Deanston Pedro Ximenez Finish 10 Year Old Single Malt Scotch Whisky, Highlands, Scotland
Deanston Pedro Ximenez Finish 10 Year Old Single Malt Scotch Whisky, Highlands, Scotland
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$64.99 USD
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$64.99 USD
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A lavish traditional and unique single malt from Scotland.
Way back in 1785, a man called Richard Arkwright built a cotton mill on the banks of the River Teith. It produced cotton for almost two centuries until in 1965 it closed. But it didn't rest long, for an enterprising trio known as the Deanston Distillers bought the mill and refurbished it into a distillery in less than a year. The River Teith is one of the cleanest water sources in Scotland and it is still used today to power the whole operation. The mill's storage cellars were and still are perfect for maturing casks of Whisky.
Everything about the Deanston Whisky is clean and natural. The water, the locally-grown barley, the low-tech equipment, the ancient knowledge and procedures. They even mash and ferment the barley in an 11-ton open-topped tun, the only one of its kind in Scotland. They distill the Spirit twice in copper pot stills with a sloping lyne arm, which makes the Whisky even lighter and smoother.
This unique and rare specimen was filled to Bourbon casks by hand in 2006, and after it matured for 8 years, it was transferred to hand-picked Pedro Ximénez (a.k.a. PX, a.k.a. el vino blanco from Spain) butts for another two years. The Whisky couldn't help but be influenced by the aromas of the dark and sweet sherry wood. It's an astonishing single malt with distinguishingly delightful notes of fruits with hints of raisins and chocolate.
Way back in 1785, a man called Richard Arkwright built a cotton mill on the banks of the River Teith. It produced cotton for almost two centuries until in 1965 it closed. But it didn't rest long, for an enterprising trio known as the Deanston Distillers bought the mill and refurbished it into a distillery in less than a year. The River Teith is one of the cleanest water sources in Scotland and it is still used today to power the whole operation. The mill's storage cellars were and still are perfect for maturing casks of Whisky.
Everything about the Deanston Whisky is clean and natural. The water, the locally-grown barley, the low-tech equipment, the ancient knowledge and procedures. They even mash and ferment the barley in an 11-ton open-topped tun, the only one of its kind in Scotland. They distill the Spirit twice in copper pot stills with a sloping lyne arm, which makes the Whisky even lighter and smoother.
This unique and rare specimen was filled to Bourbon casks by hand in 2006, and after it matured for 8 years, it was transferred to hand-picked Pedro Ximénez (a.k.a. PX, a.k.a. el vino blanco from Spain) butts for another two years. The Whisky couldn't help but be influenced by the aromas of the dark and sweet sherry wood. It's an astonishing single malt with distinguishingly delightful notes of fruits with hints of raisins and chocolate.
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