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I hesitated about writing another review of Deanston Virgin Oak but noticed that the last review written was by Cricklewood some four years ago. Perhaps an update would be justified. It appears that the process behind this whisky is pretty much the same: first aged in bourbon casks (from a cooperage in Kentucky) then finished in virgin oak for an undisclosed period of time. It is still bottled at 46.3% and is still un-chillfiltered. In my opinion the malt still offers a lot for an entry level expression in Deanston's line of single malts.
Color: Full Amber
Nose: Malty with honey and lemon zest to the front then apple pie in the oven; bananas and lots of vanilla. Something spicy buzzing away in the background.
Palate: Light body with nice mouth feel. Barley sugars and intensifying spices (cloves, cinnamon) bring out the apple pie notes that were found on the nose. The virgin oak influence, other than the vanilla punch, is for the most part tame allowing the other flavors (mostly soft fruit) to show themselves. A late dose of tannin dries things out.
Finish: A bit dry and not particularly long though enjoyable enough.