Deanston Virgin Oak | SCOTCH REVIEW

[@teddyballgame25]

Deanston 18 is amazing. Never had anything from the distillery

[@DrumsAndDrams]

Never had anything besides this one! I’ll need to check out more of their stuff!

[@christinecamley]

It’s lovely!

[@sugarkitty4777]

I think you totally got it right about not being a bourbon transition at all. I think Scotch drinkers very experienced in the cask influence figure barrels most similar to bourbon will be the best introductions. Then it doesn't deliver not knowing from the bourbon side what drinkers are looking for. By far to me something like Cardhu , Dalwhinnie, or even Highland Park with strong honey flavors are the closest to bourbon for me. Yet many bourbon drinks latch on to Glenmorangie - particularly La Santa or Quinta Ruban - as single malts they like. Not bottles that are close to bourbon at all, but ones that seem to cater to that type of palate.

[@ryanvh14]

I agree. I think that cask finishes that impart darker, sweeter flavors to scotch are a better transition for bourbon drinkers. I think you nailed it, Cam. Bourbon is distinct because of the corn. Scotch is distinct because of the barley (Irish, too). I think that the transition from bourbon is more about this difference, not the flavors on the palate. Something that helps ease/cover the malty flavor is more likely to attract bourbon drinkers.

[@kyletaylor13]

good stuff, great review. I'm LOVING the scotch sunday reviews, thanks cam.

[@DrumsAndDrams]

Thanks man! I enjoy making them! 🥃

[@enotrilogy]

Excellent scotch curious options for Bourbon guys....

[@javieracosta3439]

Thanks for the review Cam. I only have that Benromach Contrast Air Dried oak for a fully matured virgin oak Scotch to compare notes to. While it's 10 years old it's still incredibly light and the dominate note in the mid palate into the finish is smoke. It might just be Benromach's distillate allows for that barrel char to come shining through and its does connect to what an American whiskey drinker may be more familiar with. In reality it's more of a niche category at the moment. Especially having to compete with the bourbon industries currently bonkers need for new oak barrels. And probably not the best way to go when a used barrel can be softer on the oak as well as impart residual flavors from it's prior contents. Further thinking about it, virgin oak is probably an easy way for a non-peated Scotch brand to "turn and burn" new make into shelf ready product without the benefit of peat doing the job of masking an immature spirit ala Octomore or Ardbeg Wee Beastie 5 year.

[@christinecamley]

Very sweet - not my flavour profile. Sorry for sending 2 messages!

[@sugarkitty4777]

Separate comment about Deanston and the Virgin Oak - I very much wanted to like this bottle. Great price point, often discounted. But I can't - besides the sweet oak flavors there is also too much ethanol which weakens the flavor for me. I can get a Deanston 12 for all of $6 more - $38 vs $44. The aged stated 12 (regular version, not the Organic) is so much better, full flavored, and zero of that youth to it. For a summer Scotch I would go a completely different direction - Glencadam 10. Bright and lemony citrus with a price tag similar to the Deanston.

[@ianskeffington]

I have 2 summer whiskies; the Dalwhinnie Winter's Gold (keep in the freezer) or Hazelburn 10. Bit I am in the UK where a glorious summer's day is somewhere in the 70s 😅

[@christinecamley]

Very entry level. Nice but I want a lot more complexity and I admit I’m a peat lover. I do love the Deanston 18. Right now I’m loving the Laphroaig Cairdeas - 2024. Cheers.

[@christinecamley]

I’d say it’s not a transitional whisky at all.

[@jdickinson1977]

What would you recommend for those of us looking to transition?

[@jdickinson1977]

I don’t like but I am sure some of you will. 🤣

[@DrumsAndDrams]

LOL