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Deanston 1997 Pedro Ximenez Cask #598 55.7% 20cl

£71.94 £59.95
Out of stock
The Deanston 1997 Pedro Ximenez Cask #598 is a a new cask for November 2020 in Warehouse 4. Filled to a Pedro Ximenez butt in February 1997, has lain undisturbed in Warehouse 2.
Warehouse 4:        Deanston 1997 Pedro Ximenez, 23 years old
AYS:                          07/02/97
Cask:                        Pedro Ximenez Butt (full maturation)
Cask Number:        598
ABV:  55.7%
Tasting Notes for Deanston Warehouse 4 1997 Pedro Ximenez Cask #598 55.7%
The result of the full maturation in Pedro Ximenez cask is this luxurious, rich dram, bursting with sweet sherry notes and Christmas spice. On the nose there are sherry soaked raisins, Swiss chocolate syrup and wood polish. Tremendous oily mouthfeel, sweet meets savoury, cured meats, cocoa, Christmas spices – cloves which is a tell tale sign of Deanston. Black Forest Gateaux, mace/floral nutmeg on the finish.
Distillery Profile

Our home is far from the quaint Highland distilleries that may come to mind when you think about whisky in Scotland. Formerly a bustling cotton mill that in its heyday employed 1500 people, the building and community of Deanston were facing uncertainty when it closed for good in 1965… enter our founder; Brodie Hepburn.

Our founder, Brodie Hepburn, is far from your average founder. A true pioneer, he saw huge potential in the battered old cotton mill, where others only saw challenges. He saw potential in the river Teith, with water soft enough for whisky, and the strength to power a community. He saw the people of Deanston town, with the passion and honest work ethic to become true whisky makers. Hepburn’s took a risk and it paid off. The old cotton mill was transformed into a place perfect for whisky making.

We source only the finest Scottish Barley, close in proximity to our distillery, in partnership with local farmers. It’s not the norm to only use Scottish barley, but it’s important to us. We use traditional, hands-on methods and fermentation that takes far longer, because it’s the right thing to do, transforming the grain into the waxy, soft, smooth highland single malt we’re known for.
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