Deanston Malt 70 proof vs Deanston 35 yo 1967 / 2002 #1051+1052
Not an old distillery, Deanston was converted from a cotton mill to distillery in 1966, so it is really quite interesting to try a 1967 whisky from the year after it began production. Some say it takes a while to sort out the kinks, let’s see if any kinks need sorting. Deanston is another one of those that don’t get out very much due to blending duties, here it is the Distell Group blends, a somewhat similar story with stablemates Bunnahabhain and Tobermory. Fortunately it it is not uncommon to see some casks make it out to the independents here and there. Here in Singapore, The Single Cask has a good one under their own line. If you drop by, ask Brendan about it, he’s raving about it as well.
(Pictures – whisky.com)
Here are the stills. Not particularly large or tall, but the boil balls provide greater reflux. It is a proven design that works.
Deanston Malt 70 proof
Elements of an ‘old’ nose – with flaking furniture and old waxed surfaces made sticky, resin and discarded mandarin peels. But also fresh with a piney tang and a certain coldness, plus cut green apples and oaky oils. Doesn’t really translate on the tongue where chamomile tea and leather stand out. The herbal astringency does grow with cooked greens and sappy browns of dried grass and moldering leaves. Grows woody and slightly camphorous.
Deanston 35 yo 1967 / 2002 #1051+1052 50.7%
A thread of similarity it seems, this one has loads of that dusty malt mills and polished wax notes. Also a piney resinous tang that but also a bed of oily minerals. Rather thick and buttery. Dried grass, shrivelled fruit. Not very loud but buzzy and citrus-fruity. Also quite some snubbed out sooty candles. Despite that it’s quite hot on the tongue – grated ginger, and some peppery herbal tea with bark and chilli seeds. Regular programming resumes with those old notes of dried grasses, dried sappy leaves, burnished pots, with a thin oily weight. Tad camphorous.
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