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Deanston Chronicles Edition 1 46.3%

£143.94 £119.95
In stock
Only 7 left
SKU
deanston-chronicles-edition-1-46-3-1935
Highland Single Malt Scotch Whisky Distillery Bottling
The Deanston Chronicles Edition 1 is distilled at the Highland distillery Deanston, this whisky is the first edition of the distillery's new Chronicles range. This expression has used whiskies aged in oak casks from across four decades before being brought together and bottled.
70cl
ABV 46.3%
Tasting Notes for Deanston Chronicles Edition 1 46.3%
Colour - Rich Chestnut
Nose -  An initial sweet burst of berry compote and apricot gives way to fresh flowers, creamy butterscotch, hazelnuts and almonds with hints of honey, light spice and herbs
Palate - A light acidity with a warming nutmeg and cinnamon spice.  Packed full of stone fruits, caramel, vanilla, toasted oak and a touch of rosemary
Finish - A buttery finish with spice and almonds which fades to reveal toffee
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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