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Deanston 2007 Calvados Cask Finish 57.4%

Sale Price £89.94 £74.95 List Price £143.94
In stock
Only 10 left
SKU
deanston-2007-calvados-cask-finish-57-4
The Deanston 2007 Calvados Cask Finish 57.4% - This Distillery Exclusive was first filled in October 2007 before being transferred to finish in Calvados brandy casks from the Normandy region in Northern France.  The result is a light golden coloured whisky with notes of sharp green apple, citrus zest and sweet caramel.
Summer in a bottle, this fruity, sweet and zesty whisky bottled at cask strength is our latest Distillery Exclusive Limited Edition and believe us, it’s not one you want to miss!
70cl
ABV 57.4%
Tasting Notes for Deanston 2007 Calvados Cask Finish 57.4%
Colour - Light Gold
Nose - Honeyed with hints of crisp Granny Smith apples, citrus and creamy caramel.
Palate - Crisp and sweet, hints of sharp green apple, candied fruit, and citrus zest.
Finish - Crisp and fresh, honey and sweet fruit.
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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