The Single Cask Whisky Review #38: Deanston 1999 16 Years Old PX Finish

October 23, 2016

The Single Cask Whisky Review #38: Deanston 1999 16 Years Old PX Finish

This week's review focuses on a rather interesting expression of Deanston which was distilled in 1999 and matured for 16 years, during which it underwent a period of "finishing" in a cask which once contained Pedro Ximenez (PX) sherry before being bottled at 50% by independent bottlers Dun Bheagan.

As we have previously delved into the history of Deanston distillery (which celebrates its 50th anniversary in 2017), we will not be revisiting that aspect during this review and more information about its history can be found here: Deanston

So, let's dive right into the review!

Dun Bheagan Deanston 1999 16 Years Old PX Finish (50% abv)

Colour: Burnished copper

Nose: Initial entry is perfumed and redolent with notes which are reminiscent of raspberry jam followed by a hit of alcohol. There is a slightly soapy note alongside a certain flintiness which may be due to the PX finish. Black pepper, apricots, peaches and mellow oak emerge as time passes and the typical wood spices that one would expect from a PX finish are also apparent.

Palate: Initial entry is rich, sweet and rounded, with the red fruits from the nose being complemented by the wood spices and oak. The flinty note takes a backseat on the palate and is replaced by a warming cinnamon note that becomes increasingly pronounced. The sherried notes form the bedrock on which this dram is built and there is a slightly vegetal note at the very end.

Finish: Medium on the finish, with the oak and wood spices lingering towards the end while the sherry begins to fade.

Balance: A fairly well-balanced dram which showcases the quality of the base spirit while also displaying the intricacies of the cask and the PX finish. Very intriguing!

This expression is available for purchase by the bottle or the dram from the bar for in-bar consumption or by the bottle for retail/takeaway purposes. Please approach our friendly bar staff for more information and they will be more than happy to assisit you.

Written By Brendan Pillai for The Single Cask



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