Dailuaine was built in 1852 in the tiny hamlet of Charlestown-of-Aberlour. The water for fermentation comes from the Bailliemullich Burn and it boast 3 sets of stills and the wash stills feature an unusual pinched neck design that gives the lower neck a lip, adding to the refluxive properties of the still. Despite our best efforts, Dailuaine remains an underappreciated Speyside glory. That's mainly because the owners do so little to promote this great malt as it's so crucial to the structure of their many popular blends. It sits in a little valley just across the River Spey from the tiny village of Archiestown, hence the moniker, which would be otherwise lost on even the most travelled Scotch lover. Archiestown is of course a beautiful little place to visit, but not really on the road to or from any of the major public distilleries and Dailuaine is not open to visitors either. But, if you've ever made the journey into Speyside through the town Aberlour, you've travelled by this excellent distillery, just off the A95 and within striking distance of several other classics - Glenfarclas, Benrinnes, Knockando, Tamdhu, Cardhu, Glenallachie. It was teaspooned with a molecularly insignificant amount of Glendullan to demote it to a lowly "blended malt," but this excellent whisky tastes impeccable nonetheless. Dark malt and complex fruit coupled with the perfect kiss of creamy American oak from this refill hogshead.
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