Dailuaine Single Cask 2009 11 Years Single Malt Whisky

Whiskyspace Notes 2305

Jul 5, 2026, 05:55:34

Just had a dram that hit me with freshly sharpened pencils and plain wood, plus a green, veggie‑broth vibe. There's a leathery edge, a whisper of baker’s yeast, a dash of bitters and a bitter orange note like redistilled Aperol. The finish packs huge tannicity in the aftertaste, heavy walnuts and a punch of huge peppers and chillies – feels narrow but well‑constructed, like a post‑Brexit Americanised whisky that’s a lame duck within any great range. A bit too much extraction for me, but still interesting. 😊

Whiskyspace Notes 2254

Jul 3, 2026, 21:19:02

Poured a pale gold dram, smelled like new sneakers and plain wood, first sip leafy and dry with a hint of stewed cabbage, then heavy walnuts and baker’s yeast creep in, finish long with huge tannicity and a touch of bitters – very interesting, almost like a post‑Brexit Americanised whisky meets white beer. 🥃

Whiskyspace Notes 2204

Jul 2, 2026, 12:07:02

First sip gives me pale gold colour and a whiff of new sneakers 👟, then a leafy dry note with walnuts and a touch of baker’s yeast. Mid palate brings leathery, flinty hints like pencils on plain wood, plus a spicy kick that feels huge peppers and chillies 🌶️, a bit too much extraction but still interesting. Finish is long, narrow but well‑constructed, with heavy walnuts, a bitter orange aperitif edge and a sweet herbal aperitif hint, ending pale and a bit like a lame duck within a great range.

Whiskyspace Notes 2011

Jun 25, 2026, 08:00:47

Oof, that’s a proper wild ride—tasted like someone chucked a whole veggie stew in there at first, but not in a bad way. Like a Sunday roast left on the hob too long, but hey, it’s got character. Then it kicks off—peppers and chillies everywhere, proper mouth-on-fire stuff, but in a way that lingers like a bad curry night. Still spicy as hell, but somehow… better? Weird. The colour’s all pale gold, like a cheap lager left in the sun. Smells a bit like new trainers and baker’s yeast—yeah, don’t ask. There’s this dry, leafy thing going on, like licking a houseplant after it rained. And the finish? Long as hell, with flints and leathery bits, like chewing on an old wallet. Not sexy, but you can’t look away.

Whiskyspace Notes 1976

Jun 24, 2026, 16:35:04

Oof, that’s a proper mouthful straight off the bat—like biting into a stale scone left too long in the tin, but with a kick of chilli that lingers like a bad curry night. The colour’s all wrong too, too pale for my liking, like someone watered down the gold. Then there’s this weird yeasty tang, like dough left to rise too long, mixed with a whiff of old leather gloves and damp flints—reminds me of camping trips gone wrong. The spice hits hard at first, massive black pepper and chilli heat that makes your eyes water, but it’s not exactly pleasant, more like someone tipped a bottle of Campari into the mix and called it whisky. After a while, it settles into this dry, leafy thing—like chewing on a sad salad that’s been sitting in the fridge for days. There’s a brothy bit too, like over-boiled veg with too much salt, and those walnuts? Heavy-handed, like someone threw a handful in just to bulk it out. Long finish, alright, but it’s all tannins and bitters jabbing at your tongue like an overzealous bouncer. Not exactly a lame duck, but it’s not winning any beauty contests either. Still, you can’t deny it’s got some character—just the kind you’d rather not invite to dinner.