All about making whisky
Deanston Virgin Oak single malt is first matured in ex-bourbon casks, from a family run cooperage in Kentucky, giving to the whisky a zesty character. It is then finished in new oak barrels, which add subtle spiced aromas to the whisky.
Owned by the Burn Stewart Distillers group, Deanston was one of the few distilleries built in the 20th century. Founded in 1965, it began distilling in 1966, an important year for cellar masters, who agree that it was the best year for the sherry butt. Closed in 1982 by the Invergordon Distillers group, it wouldn’t open its doors again until 1991 under the guidance of its new owners.
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