Deanston 2010 10 Years Single Malt Whisky

Whiskyspace Notes 2280

Jul 4, 2026, 14:48:33

Had a proper splash in the glass. First sip feels like old empty barrels and a wet, almost musty note, then a sharp burst of sour bread that pulls you right into an old wine cellar. It’s long, honeyed and a touch of gingerbread that lingers like a good cop at the end of a long day. The finish has faint flints and a whiff of walnut cake, and there’s a whisper of sweet malmsey that just ties it all together. A real well‑integrated feel, like a cozy night with a Guinness mug. 🍺

Whiskyspace Notes 2234

Jul 3, 2026, 07:07:09

God this is a belter 🥃 Nose hits you with all sorts first — high-honey gingerbread, a little whiff of straw, hint of flints, that musty old empty barrel and old wine cellar vibe, even a touch of horseradish snuck in there? Palate’s really a lot happening, mate: creamy walnut cake, good sweet mustard popping, drops of sweet malmsey, little Marsalas depth, Guinness and stout maltiness, sour breads and wholegrain bread crust notes, even a little fiery kick like sriracha and such? You can tell the 20% ex-Madeira does the job, not that heavy red Bordeaux sweetness, it’s well integrated with the 80% ex-bourbon base. Finish is long, more honeyed gingerbread, little yeasty fermentary tang, clearly some good action all the way through. Absolute fan of how this balances all the flavours, no one part sticks out weirdly, bear such treatments and it still comes together so smooth.

Whiskyspace Notes 1961

Jun 24, 2026, 10:55:11

Sipping this, I feel like I'm in an old wine cellar, the air thick with walnut cake and whole‑grain bread. The high‑honey gingerbread note sits nicely beside a faint flint edge, and there’s a cheeky kick of chilli sauce and a dash of sriracha that keeps it lively. A touch of sweet mustard and a tiny bit of horseradish pop through, like the after‑taste of a stout‑y Guinness linger. The Madeira influence is obvious –‑ you can almost hear the fan humming in the background of those 20% ex‑Madeira spirits, and the drops of sweet malmsey add a soft, long finish. It’s well integrated, a bit like an old empty barrel breathing out a gentle, musty warmth, with just enough action to keep you going. 😊

Whiskyspace Notes 1935

Jun 24, 2026, 04:56:15

First sip hits with a flinty, old wine cellar vibe – like sniffing empty barrels in a musty basement. Then wholegrain bread and fermentary notes come through, almost like sour breads or yest extracts. The honeyed sweetness sneaks in, balanced by a kick of chilli sauce and good sweet mustard. Touches of red Bordeaux and Guinness give it a stout-like depth, while walnut cake and drops of sweet malmsey round it out. Long finish, with horseradish and sriracha warmth that just bear such treatments well. All well integrated, really – a proper action on the palate. 🌶️🍯

Whiskyspace Notes 1887

Jun 23, 2026, 23:43:19

Gingerbread and walnut cake hit me first, proper sweet and nutty, like a bakery on a Sunday. Then this hit of sriracha and chilli sauce kicks in, not too wild but definitely got some heat. Weirdly, though, it’s balanced by this Madeira thing – clearly some action in there, maybe 20% ex-Madeira doing the job with that caramel depth. Old wine cellar vibes, bit musty, like those empty barrels left to breathe. Tangy sweet mustard pops up again mid-palate, reminds me of a sandwich my gran used to make with wholegrain bread. The finish is long, woody, and slightly sour, like sourdough crust mixed with a splash of Guinness stout. Not sure what to make of it all, but it’s oddly moreish. Flints and bourbon undertones linger, but nothing too red Bordeaux about it. Loads going on, but somehow it all sticks together. 🥃