Daftmill Summer Release 2011 is a rare and exclusive whisky, produced in only 6550 bottles. Distilled in the summer of 2011 by the family-owned Daftmill Distillery, it is aged in 27 barrels of Clermont Springs bourbon, offering a rich and complex taste experience with notes of vanilla, spicy custard, and beeswax. Crafted from a meticulous blend of first-fill bourbon casks, it is made from Publican barley and benefits from over 12 years of maturation at the Daftmill farm.
Directed by the Cuthbert family since 2005, this distillery operates only during the quietest seasons, sometimes limiting its production to 100 barrels per year.
Nez : Spicy and fruity with hints of brown sugar, banana and praline.
Palate: A refreshing sweetness complemented by flavors of cinnamon, nutmeg, and ginger.
Finish: Persistent and delightful, offering nuances of vanilla, fresh malt, and white fruits.
Located in Cupar, in the Kingdom of Fife, Scotland, Daftmill Distillery was established in 2005 by brothers Francis and Ian Cuthbert. Situated on the grounds of the Daftmill family farm, owned by the Cuthbert family since the mid-19th century, the distillery stems from the brothers' passion for whisky and their desire to uphold Scottish traditions. Unlike many other distilleries focused on maximizing production, Daftmill adopts an artisanal and traditional approach, prioritizing quality over quantity. Equipped with two traditional copper pot stills, the distillery exclusively uses barley grown on-site for crafting its whisky. Each stage of the production process, from fermentation to distillation to aging in oak casks, is meticulously overseen by the Cuthbert brothers, reflecting their unwavering commitment to excellence.
Data sheet
Daftmill Summer Release 2011 is a rare and exclusive whisky, produced in only 6550 bottles. Distilled in the summer of 2011 by the family-owned Daftmill Distillery, it is aged in 27 barrels of Clermont Springs bourbon, offering a rich and complex taste experience with notes of vanilla, spicy custard, and beeswax. Crafted from a meticulous blend of first-fill bourbon casks, it is made from Publican barley and benefits from over 12 years of maturation at the Daftmill farm.
Directed by the Cuthbert family since 2005, this distillery operates only during the quietest seasons, sometimes limiting its production to 100 barrels per year.
