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Macduff 2008 9 Years Single Malt Whisky

Macduff 2008 vW

Macduff

Highlands · United Kingdom

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Whisky Information

Brand
Macduff
Age
9 years
ABV
61%
Volume
700 ml
Category
Single Malt Whisky
Distillery
Macduff
Distillation Year
11.08.2008
Bottling Year
01.11.2017
Cask Types
First fill Sherry Butt

Price

Latest market prices from domestic and international sources

Recent history

Lowest Price:€63.30(2024-08-27)

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In 2019, Macduff distillery maintained identical working hours and weekly mashing batches as the previous year, yet production decreased by nearly 65%. This phenomenon wasn't unique to Macduff—all distilleries faced similar challenges. The primary cause was a poor harvest of Concerto, the main barley variety used for whisky production. Compounding the issue, whisky distilleries typically require raw barley with low nitrogen content, but the previous year's crop exhibited elevated nitrogen levels, which ultimately impacts whisky yield. Typically, one ton of malted barley yields 410-415 liters of new make spirit. However, affected by the poor barley harvest and increased nitrogen content, the distillery's per-ton output decreased by 65-10 liters. While production volume isn't the sole determinant of whisky quality, this impact is significant for large-scale whisky distilleries. Barley suppliers, farmers, and distilleries continuously seek superior barley varieties. Optic was favored for over two decades; subsequently, Concerto gained popularity. Nowadays, each new barley variety seems to have a short lifecycle before enthusiasm shifts to the next. Currently, Laureate barley has entered the spotlight. Macduff is equipped with a 6.75-ton stainless steel semi-lauter mash tun and nine stainless steel fermentation tanks (29,800 liters) with a fermentation period of 55 hours. Additionally, the distillery features a unique distillation setup comprising five stills—two wash stills and three spirit stills. The lyne arms on four stills are uniquely curved, with one wash still featuring a U-shaped lyne arm, making the configuration more suitable for the stillhouse space. In 2019, the distillery mashed 26 batches weekly, operating 48 weeks per year, achieving a new make spirit output of 3.26 million liters. Since 2015, the distillery's core range has been marketed under The Deveron brand, consisting of 10-year-old (France exclusive), 12-year-old, and 18-year-old expressions. In 2013, Macduff launched its first duty-free limited editions under the Glen Deveron label, including 16-year-old, 20-year-old, and 30-year-old bottlings.
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Flavor Profile

Dried FruitDried Fruit
HoneyHoney
Dark ChocolateDark Chocolate
NutsNuts
PepperPepper
CaramelCaramel
OrangeOrange
RaisinsRaisins
SpicesSpices
Candied FruitCandied Fruit

Tasting Notes & Reviews

1-5 of 18 notes Log in to rate
Whiskyspace Notes 2362

Whiskyspace Notes 2362

Jul 6, 2026, 23:54:56

First sip hits with this honeyed sweetness, reminds me of those coconut balls my gran used to make. Roasted chestnuts and a hint of coffee come through, maybe some vanilla in there too, like a fancy dessert. Midway, it gets more interesting – sourish distillate lifts things up a bit, kinda tangy, but not in a bad way. The oak’s very active, gives it that toasted bread and pastries vibe, very modern cookings pretty good feel. Finish is where it really opens up, long and lingering. Almost liquid caramel blended with peanut butter and maple syrup, proper sticky toffee pudding energy. Got a Guinness-like maltiness too, earthy and deep. 30 caudalies of that richness, really coats the tongue. Not too shabby, this one. 🥃✨

Whiskyspace Notes 2245

Whiskyspace Notes 2245

Jul 3, 2026, 15:24:41

The first sip hits you with this deep amber warmth, proper full-bodied stuff. It’s very strong, but not in a harsh way—more like a rich, almost molasses sweetness that coats the tongue. The oak’s really active here, giving off roasted chestnuts and a hint of Guinness stout, which is oddly comforting. There’s this coffee bitterness underneath, but it’s balanced by honeyed crème caramel and vanilla notes. The texture? Creamy for a long time, like liquid toffee blending with peanut butter and maple syrup. Maybe even a touch of coconut balls in there. Modern cookings pretty good, I’d say—this one’s got a Dr-Jim-Swan-esque kind of punch, lingering roasted and caramel flavours that just wrap around you. Properly satisfying finish. 😊

Whiskyspace Notes 2107

Whiskyspace Notes 2107

Jun 27, 2026, 06:54:48

Had a wee dram tonight, first sniff gave me roasted chestnuts and a hint of coffee, then the palate was almost liquid caramel blended with peanut butter and maple syrup, lovely butterscotch and vanilla swirling, a touch of honeyed amber, finished with Very active oak and creamy for a long time. Feels like sitting by the fire with a warm crème caramel pudding. 😊

Whiskyspace Notes 2049

Whiskyspace Notes 2049

Jun 26, 2026, 02:09:52

Lovely nose, that. All that butterscotch and almost liquid caramel blended with peanut butter and maple syrup, with a bit of vanilla and honey. Very inviting. 🍯 Taste is rich and very strong, but in a good way. Lots of caramel and crème caramel, then I get these coconut balls and roasted chestnuts. Toasted bread and pastries in there too. It's creamy for a long time, lovely texture. The oak is very active, modern oak I'd say, giving a bit of that roasted coffee hint. There's a slightly sourish distillate character underneath which keeps it interesting. Finish is long, with a bit of that honeyed and almost molasses note lingering. A touch of Guinness richness in the depth. Quite a modern cookin' style, pretty good actually. Amber in the glass, and it just lasts. Yeah, a solid, complex dram. 👍

Whiskyspace Notes 1780

Whiskyspace Notes 1780

Jun 23, 2026, 12:13:55

This one pours a lovely amber colour. 🥃 Smells like honeyed caramel and vanilla, with toasted bread and roasted chestnuts – really brings back memories of fresh pastries. Very active oak gives it a Dr-Jim-Swan-esque vibe, modern and robust. On the tongue, it's very strong, almost liquid caramel with butterscotch and coffee. Reminds me of crème caramel and that peanut butter maple syrup blend. The finish is long, like 30 caudalies, with a girls’ gloss sheen. Rich, with roasted notes and hints of Guinness bitterness. Modern cookings pretty good, eh? 😊

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