Dailuaine 2013/2026 - 13 y.o. - Oloroso Sherry Cask Finisch #9318356 (Berry Bros. & Rudd) - Kirsch/Nectar

Volume: 0.7 litres | Alcohol content: 54.7% | Chill filtration: No | Colouring: No

Special Features:

An Oloroso sherry finish complements this Dailuaine’s thirteen years of maturation. Distilled in 2013, the Speyside single malt comes from hogshead number 9318356 and was bottled by Berry Bros. & Rudd in 2026. Its stewed-fruit character and dark chocolate shape a broad, weighty body.

This single-cask bottling was created for Kirsch’s 50th anniversary and The Nectar’s 20th anniversary. Under their shared motto United by Passion, Spirits Curator Felix Dear selected the whisky. The release comprises 286 bottles, each containing 0.7 litres. The whisky was bottled at 54.7%, without chill filtration or added colouring.

Tasting Notes:

• Nose: The dense aroma initially recalls stewed red berries. Walnut oil and the scent of a damp cask warehouse accompany cocoa powder and ground espresso. A delicate sulphurous note brings to mind a freshly struck match.
• Palate: The whisky feels broad and weighty on the palate. Black cherries, plum compote and dark bitter chocolate combine with a substantial mouthfeel.
• Finish: Roasted nuts and cocoa husks linger for a long time. A gentle smoky note reminiscent of glowing embers joins them.

Distillery/Bottler:

Dailuaine is situated in Carron in Scotland’s Speyside region and began production in 1852. The distillery was an early pioneer of an architectural feature that remains distinctive today: in 1889, its malt kiln became the first to receive a pagoda roof, designed to help dry the barley.

Berry Bros. & Rudd is a London wine and spirits merchant that has been family-owned since 1698. As an independent bottler, the company focuses on selecting individual casks. Felix Dear was responsible for the selection for this edition. He developed his experience with independent bottlings and cask selection at establishments including the Highlander Inn in Speyside and the Scotch Malt Whisky Society in London; he later worked at Atom as a whisky cask buyer.

Facts: