As a cask comes to maturity, Finn curates sampling sessions in interesting and relaxing environments, with friends, whisky experts and trusted partners to discover the personality of each cask and gauge the experience each dram evokes.
All the best distillers pride themselves on crafting whisky with a distinctive flavour, which is determined by the water source, grain and barley, the peat and malting, and their distilling processes. High quality original spirit is integral to every cask we bottle.
The cask itself interacts with the whisky over time. The type of wood plays a big role, as do treatments such as the whiskies are aged in a variety of types of casks. The whiskies are aged in former sherry or bourbon casks, augmenting the cask influence. External conditions such as air temperature, pressure and humidity also interact with the cask producing a knock-on effect that makes the spirit inside unique.
Finn uses these factors to balance each FT whisky experience. He may sample a cask and decide to leave it on the rack, allowing age to further develop its personality. He might decide to re-rack a whisky in a new cask to add a finishing touch. Or, he might simply deem it ready. When Finn decides the flavour is perfectly balanced, it’s time to bottle the whisky.
Teithmill is the secret name for one of the most unusual distilleries in Scotland. A former cotton mill that utilises hydro power from the River Teith, the site of Deanston Distillery dates back to the late 1700s - just like my family’s own whisky story. It was not until 1966 that it transformed from mill to distillery, yet Deanston has quickly established a reputation for producing one of the finest single malt whiskies in Scotland.
This 10 Year Old single cask showcases the distinctive waxy character that has made Deanston stand out from the crowd. Before bottling, I made a pilgrimage to Deanston to learn more about how this remarkable character is created. It’s an inimitable combination of long fermentation, an open top mash tun and the mysterious magic of the feints charger that all contribute to the oiliness of the spirit. Receiving not just the heads and tails but also the fermented wort creates a dual intensity: strong wax followed by extreme fruitiness.
By selecting this refill hogshead I want to highlight as much of that distillery character as possible. No fancy finishes, no over use of oak. This is a whisky that lets you taste what Deanston Distillery is all about.
This 10 Year Old single cask showcases the distinctive waxy character that has made Deanston stand out from the crowd. It’s an inimitable combination of long fermentation, an open top mash tun and the mysterious magic of the feints charger that all contribute to the oiliness of the spirit. Receiving not just the heads and tails but also the fermented wort creates a dual intensity: strong wax followed by extreme fruitiness.
By selecting this refill hogshead I want to highlight as much of that distillery character as possible. No fancy finishes, no over use of oak. This is a whisky that lets you taste what Deanston Distillery is all about.
Despite a limited influence of wood there is a lovely balance here between the waxiness of the distillery and the subtle sweetness of the American Oak. Natural fruity notes from the distillate shine through while not being overpowered by the cask.
Teithmill is the secret name for one of the most unusual distilleries in Scotland. A former cotton mill that utilises hydro power from the River Teith, the site of Deanston Distillery dates back to the late 1700s - just like my family’s own whisky story. It was not until 1966 that it transformed from mill to distillery, yet Deanston has quickly established a reputation for producing one of the finest single malt whiskies in Scotland.
This 10 Year Old single cask showcases the distinctive waxy character that has made Deanston stand out from the crowd. Before bottling, I made a pilgrimage to Deanston to learn more about how this remarkable character is created. It’s an inimitable combination of long fermentation, an open top mash tun and the mysterious magic of the feints charger that all contribute to the oiliness of the spirit. Receiving not just the heads and tails but also the fermented wort creates a dual intensity: strong wax followed by extreme fruitiness.
By selecting this refill hogshead I want to highlight as much of that distillery character as possible. No fancy finishes, no over use of oak. This is a whisky that lets you taste what Deanston Distillery is all about.
This 10 Year Old single cask showcases the distinctive waxy character that has made Deanston stand out from the crowd. It’s an inimitable combination of long fermentation, an open top mash tun and the mysterious magic of the feints charger that all contribute to the oiliness of the spirit. Receiving not just the heads and tails but also the fermented wort creates a dual intensity: strong wax followed by extreme fruitiness.
By selecting this refill hogshead I want to highlight as much of that distillery character as possible. No fancy finishes, no over use of oak. This is a whisky that lets you taste what Deanston Distillery is all about.
Despite a limited influence of wood there is a lovely balance here between the waxiness of the distillery and the subtle sweetness of the American Oak. Natural fruity notes from the distillate shine through while not being overpowered by the cask.