Dailuaine

Dailuaine, established in 1851, stands as a significant historical landmark in Speyside's whisky heritage. Once the largest single malt distillery in the region, it was renowned for its innovative approach to design and production. Pronounced as 'dal-u-ayn,' Dailuaine boasts a captivating history, marked by its pioneering spirit and resilience. The distillery was situated a mile off the main Aberlour to Grantown road and played a significant role in spearheading the classic Speyside style of lightly peated malt. Despite facing adversity, including a devastating fire in 1917, Dailuaine continues to produce a robust and meaty spirit, ideal for long-term maturation.

A pivotal moment in Dailuaine's history occurred in 1884 when it underwent a comprehensive rebuild, marking the introduction of Scotland's first pagoda on a kiln. This innovative move, combined with a steep pitch on the kiln to minimize peat smoke contact with drying malt, signaled a transformation in the traditional 'Strathspey' style of whisky production. In 1898, Dailuaine merged with Talisker to form Dailuaine-Talisker Distilleries Ltd. Unfortunately, the distillery fell victim to a fire in 1917 while under DCL ownership. During its operation, it also featured Saladin maltings from 1959 to 1970.

Dailuaine's intriguing character arises from its setup, featuring six large stills and condensers. While this configuration suggests a light style of whisky, it actually produces a rich and 'meaty' spirit. This distinctive profile is achieved through extended fermentation, rapid distillation, and the use of stainless steel in the condensers to minimize copper interaction. Bottlings like the Flora & Fauna expression, aged in ex-Sherry casks, showcase this balance of richness and sweetness.