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Deanston The Union Distillery Exclusive 2019 Release 55.7%

£155.94 £129.95
In stock
Only 4 left
Highland Single Malt Scotch Whisky Distillery Bottling
With the Deanston The Union Distillery Exclusive 55.7% our whisky makers have created something really special for our first ever release for The Union members… a Deanston 2004 PX Finish!  Packed full of Christmas spices, dried fruit,  caramelised sugar and some fiery chilli notes, this is members exclusive is the perfect whisky to enjoy round the fire this festive period.
ABV 55.7%
Tasting Notes for Deanston The Union Distillery Exclusive 55.7%
Colour - Deep copper gold
Nose - Nutty and sweet dried fruits are to the fore, followed by sulphur notes which merge with spiced cumin and star anise.
Palate - Rich full flavour, spices chilli notes bounce around the palate, caramelised sugar mixes with soft woody notes.
Finish - Sweetness lingers and coats the mouth, lots of dried fruits but less intense, mellow and warming.
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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