Your search returned 59 results.

93 points

Douglas Laing Old Particular (distilled at Carsebridge) 33 year old 1982, 45.4%

You little beauty! Maple syrup, pecan, sliced peach, and vanilla-laden bread-and-butter pudding. Soft baked-apple tart, smooth sticky toffee pudding, red apples, oozing with caramels and a fine layer of spice. The mouthfeel is silky, rounded, and effortlessly elegant. Finish of walnut, clove, and marron glacé. Douglas Laing has brought out some amazing grains lately, but this is better than ever. (K&L Wines exclusive, 233 bottles

Reviewed by: (Summer 2017)

92 points

Douglas Laing Old Particular (distilled at Cambus) 25 year old 1991, 62%

A single cask from a refill hoggie, this bursts with vanilla fudge, cracked peppercorn, wood shavings, and apple strudel. Incredibly fruity, with mouth-watering gummy bears, tangy orange, and dried pineapple, evolving from sweet fruits through to banana chews. Diluting down from its considerable cask strength only pumps up the juiciness. To conclude, a long, creamy finish like a banana shake. Evidently, terrific cask selection at work. (K&L Wines exclusive, 246 bottles)

Reviewed by: (Summer 2017)

91 points

Douglas Laing Extra Old Particular (distilled at Mortlach) 22 year old, 57.1%

Deep amber. Generous sweet sherried nose; very ripe, with dried orchard fruits, chestnut puree, and indeed chestnut honey, then a little touch of meat and a pungency akin to Guyanan pot still rum. Sumptuous. As it opens there’s a fluxing mix of sticky toffee, game, pomegranate, and dried red fruits. The palate is deeply savory, with floor polish and cooked plums, finishing with fragrant pepper. The cask has a huge say in things, but the spirit copes. Excellent. £191

Reviewed by: (Summer 2015)

90 points

Douglas Laing Old Particular (distilled at Glenrothes) 17 year old, 48.4%

Light gold. A beautiful oxidized note, with soft fruitcake, steamed pudding, a little hint of overripe fruits, and sweet spices. As it opens, there’s barley sugar sweets, then custard tart with nutmeg, clover honey, and marzipan. Complex, in other words. Water shows how well-layered it is. It starts sweetly in the mouth with a thick, honeyed texture, which becomes more delicate with water. Elegant, long, and a great example of mature ’Rothes. £80

Reviewed by: (Summer 2015)

90 points

Douglas Laing Xtra Old Particular (distilled at Strathclyde) 40 year old, 55.4%

This is an amazing link back to Glasgow in the 1970s. Fresh peach, cherry blossom, red Tunes, baked apple, hay bales, acetone, orange peel, and old pepper grinders. A silky texture with red apple, orange oils, and a luxuriantly refined taste leads to apple peelings, caramel, and ginger. Such quality! The finish slips away quietly: melon, peach, fudge, and a final twist of pepper. Bliss! Great to see Douglas Laing bringing out more XOP single grains of such standing. (150 bottles)

Reviewed by: (Winter 2015)

90 points

Douglas Laing Old Particular (distilled at Miltonduff) 22 year old, 51.5%

Immediate rancio notes, with some hazelnut and cheese rind. Added oxidative notes of nuts moves things into Brandy de Jerez territory. Sumptuous stuff, with Miltonduff’s floral character adding a delicate top note, something which is enhanced with water. The tannins are light, allowing a silky feel to predominate, with just enough of a bitter edge to add interest. Very good indeed. £81

Reviewed by: (Fall 2015)

90 points

Douglas Laing Provenance (distilled at Glenrothes) 10 year old, 46%

Deep amber. Big, resinous, and almost heathery, with significant cask influence for a decade-old dram. The aroma is like a cobbler’s workshop: oils, leather, grease, polish, and then licorice. On the palate, there’s the prune notes of armagnac, the sweetness and cedar flavors of old rum, and very Rothes-esque spiciness. Water, just a drop, lightens it a little, allowing the underlying sweetness to show. Not cask dominated, just bottled at exactly the right moment. Recommended. £68

Reviewed by: (Spring 2015)

89 points

Douglas Laing Queen of the Hebrides (distilled at Laphroaig) 18 year old, 50%

The first expression in Douglas Laing’s new Old Particular Consortium of Cards Single Cask Scotch Whisky Collection was sourced from a single refill butt. The nose offers sweet peat, toffee bonbons, brine, beach tide lines, and antiseptic. Finally, a sooty chimney. The palate is zesty, with ashy peat, asphalt, chili, and citrus fruit. Dark chocolate, more soot, and extra chili in the very long finish. Quintessential Laphroaig! (665 bottles) £140

Reviewed by: (Summer 2017)

88 points

Douglas Laing Directors’ Cut (distilled at Rosebank) 21 year old cask #10146, 53.8%

This example of Rosebank was distilled in March 1992, a year before the distillery’s closure, and bottled in December 2013. The cask yielded 141 bottles. The nose is light and mildly floral, with ripe pears, honey, and vanilla. Firm and fruity on the surprisingly full palate, with a sprinkling of white pepper, plus summer berries and caramel. Tropical fruit, soft spices, and benign oak in the finish, with a final flourish of licorice. £400

Reviewed by: (Summer 2014)

88 points

Douglas Laing Old Particular (distilled at Laphroaig) 14 year old, 48.4%

Big smoke. Smoked fish, in fact, with some linked oily elegance, along with touches of hot tar and a cooked agave quality, adding a slightly sour/sweet element; then come poached pear and pepper. The palate is rootier, but always with this deep, clinging texture. As it moves it sweetens briefly, then comes creosote. Water gives the sweetness more space before the big phenols come powering back. It’s a barbecue in your mouth. Classic Laphroaig, in fact. £91

Reviewed by: (Fall 2015)

88 points

Douglas Laing Rock Oyster Cask Strength, 57.4%

A dense, suffocating fog of peat smoke, sea salt, dry seaweed on the high tide, and lemon-scented candles. Remember to come up for air once in a while. A supple, silky texture of lemon mousse, baked apple, vanilla, cinnamon, ginger, and a massive rush of pepper. Hold this in your mouth for as long as possible; the flavor delivery is impressively long and constantly evolving. Hot, drying finish, and, frankly, a relief from the peppery assault on the palate. £47

Reviewed by: (Fall 2016)

88 points

Douglas Laing Old Particular (distilled at Miltonduff) 20 year old, 51.5%

Pale gold. Lightly floral and perfumed. The impression of honey on warm buttered scones. As it opens, so this gentle complexity grows, and gives a sense of some substance. Water reveals a hint of malt, fruit syrups, and pear blossom. The palate is creamy and needs a drop of water to reveal the acid/sweet flavor of white currant, and a hint of marzipan. A classic example of a light whisky—and a distillery—which could easily be overlooked. Don’t. £74

Reviewed by: (Spring 2015)

87 points

Rock Oyster, 46.8%

The final cornerstone of Douglas Laing’s Remarkable Regional Malts range, this blended malt celebrates the best from the Islands. The peat smoke finds harmony with the nose of pine, lemon curd, dewy lawns, and vanilla fudge. This is gloriously full-flavored; the peatiness certainly delivers, but there is a pleasant nip of saltiness too. The black pepper finish leads to a long lasting salty smack on the lips. Make this your hipflask essential for bracing excursions along the shoreline. £38

Reviewed by: (Fall 2015)

87 points

Douglas Laing Old Particular (distilled at Glenturret) 1987, 51.5%

This Glenturret was bottled in Douglas Laing’s Old Particular series at 28 years old. After maturation in a single refill hogshead it was released in early 2016. Malt, milk chocolate, and honey on the pleasing, mature, rounded nose. Figs and sultanas develop in time. Smooth and rich on the palate with more malt, cocoa powder, and soft spices. Very long in the finish with quite insistent spice, citrus fruit, cloves, and sweet oak. (168 bottles) £105

Reviewed by: (Summer 2016)

87 points

Douglas Laing Old Particular (distilled at Glenburgie) 25 year old, 49.3%

Full gold. Big, robust, and sweetly fragrant, with honeysuckle, stewing elderflower. There’s some oak, but it’s not dominant. The palate starts creamy, then there’s some caramel toffee with good distillery character. It melds freshness with the extra weight gained by gentle maturation. There’s coconut and cassia on the end. You lose the sweetness with water, but you get more blossom and oak. Personally I’d go for it neat and sip slowly as a perfect summer dram. £130

Reviewed by: (Summer 2015)

87 points

Douglas Laing Scallywag Cask Strength (batch 2), 54.1%

Rich marmalade, gingersnaps, dried tropical fruits, vanilla pods, and cinnamon bark abound on this limited edition, top dog whisky from Douglas Laing & Co, which includes Mortlach, Macallan, and Glenrothes. The satsuma peel acidity settles quickly to show off its tricks of green apple, spices, hazelnut, Maltesers, and ginger. Late development brings out plain chocolate squares, maltiness, and intense coffee notes. Water picks out chocolate orange truffles. Coffee cups and chocolate biscuits to finish. My tail is wagging for more. (4,800 bottles) £50

Reviewed by: (Winter 2016)

87 points

Douglas Laing Xtra Old Particular (distilled at Garnheath) 41 year old 1974, 48.9%

Mid-period Garnheath here, the distillery existing for barely 20 years. This brings aromas of freshly ground pepper, oils, soft fudge, and dry monkey nut shells. The fudge is smothered by spices exploding in the mouth: ginger, nutmeg, pepper, and cinnamon. Warm toffees, oak, and citrus emerge late, but boy, this dram has great stamina and length. Sure, the finish has an oakiness, slight sourness, and a gentle, spicy pepperiness, but water subtracts more than it gains. A genuine rarity. (141 bottles) £222

Reviewed by: (Winter 2016)

87 points

Douglas Laing Old Particular (distilled at Glen Moray) 14 year old, 48.4%

Soft and direct. The initial impression is of birthday cake icing with marzipan beneath, then comes preserved lemon, greengage, and discreet maltiness. It becomes more scented (linden/privet blossom) in time. The palate is a little strong initially, then a hint of coconut. Improves further with water, showing a fascinating, subtle evolution: herbal with iris flowers. A classy dram from an overlooked distillery. Check it out. £53

Reviewed by: (Fall 2015)

86 points

Douglas Laing Old Particular Ledaig 1993 (distilled at Tobermory), 50.9%

This 21 year old from Tobermory is of the peated Ledaig variety, though sampling confirms that the level of peating in Ledaig malt has been significantly ramped up since this was produced. Sweet on the nose, with subtle aromatic smoke, unsalted butter, peaches in syrup, and heather honey. Luscious and viscous on the sweet, fruity palate, with honey, underlying soft spices, and some gentle smoke. Slowly drying in the finish to licorice root and black coffee. £110

Reviewed by: (Fall 2014)

86 points

Douglas Laing 21 year old (distilled at Highland Park), 52.6%

This Highland Park bottling appears in Douglas Laing’s prestigious XOP range, and after distillation in September 1994 the spirit in question was matured in a single refill hogshead (#10897) before bottling in September 2015. The outturn is just 228 bottles. Boiled fruit sweets and malt on the nose, with underlying sea salt and gentle, leathery smoke. Confident in the mouth, with allspice, honey, barley, and wood smoke. The finish is lengthy, with drying oak and peat. £155

Reviewed by: (Spring 2016)

86 points

Douglas Laing Provenance (distilled at Laphroaig) 8 year old, 46%

What would you expect from an 8 year old Laphroaig? Iodine, massive peat, aggression? Not here. Rather, there’s a soft marine sweetness akin to lobster thermidor, with hints of salinity and tarragon. It builds in heft, and smoke, but there is real balance. Complex already. The palate initially shows muted smoke, and is slightly medicinal, with balancing creaminess. Water shatters this idyll somewhat, as the phenols come out in full force. It depends what side you want. I’d grab some. £60

Reviewed by: (Spring 2015)

86 points

Timorous Beastie, 46.8%

This wee, sleekit, cow’rin, tim’rous beastie is a blended malt of Highland whiskies from Douglas Laing, the latest of their regional recipes to join Scallywag and Big Peat. Perfumed soaps in muslin bags, dried sprigs of heather, beeswax, and Edinburgh rock give this an intriguing bouquet. Juicy: mandarins glow with green plums and Granny Smith apples. Ripe, yellow fruits and spices mid-palate conclude with sweet malt and fading creaminess sweeping around the gums. Distinctive and laudable. £39

Reviewed by: (Spring 2015)

86 points

Douglas Laing Old Particular (distilled at Highland Park) 18 year old cask #0074, 48.4%

The Old Particular non-chill filtered single cask expression of Highland Park was distilled in November 1995, matured in a refill hogshead, and bottled in December 2013. The outturn was 322 bottles. Initially quite reticent on the nose, then toffee, cardboard, table salt, and very faint smoke. Quite viscous on the palate, and dry peat becomes relatively prominent, with allspice and sea salt. The finish offers licorice and lingering spices. £100

Reviewed by: (Summer 2014)

86 points

Douglas Laing Old Particular (distilled at Port Dundas) 26 year old 1990, 51.9%

Can it really be six years since the distillery closed and they demolished the chimney stack? This nose has a much stronger grain character than the other two Old Particular releases, so one to try before you buy. Beach driftwood and toasted spice aromas, with flavors of warm butterscotch, mandarin, and peach on a peppery base, shuffling into dried fruits and muscovado sugar before a spicy nougat finish. This is hardcore. (K&L Wines exclusive, 243 bottles)

Reviewed by: (Summer 2017)

86 points

Douglas Laing Old Particular (distilled at Bunnahabhain) 17 year old, 48.4%

Rich gold. Here we have a good example of Bunna’ in full ‘welcome home to a warm house after a cold walk’ mode. Warm, sweet, steamy, with a light mineral note, dried fruit, walnut, and that giveaway gingerbread signature. The palate is clean, spicy, and drier than the nose suggests, but has a soft center. A lovely dram for a chill summer evening. £75

Reviewed by: (Summer 2015)

86 points

Douglas Laing Old Particular 1988 (distilled at Glenturret), 45.4%

A 27 year old offering from Glenturret, in Perthshire, this bottling is from a refill hogshead that was filled in December 1988. Fresh mango and ripe peaches on the early nose, followed by a slightly smoky, earthy note. Viscous on the palate, with orchard fruit notes, coconut, caramel, and nutmeg. Drying in the finish, with mildly tannic oak, black pepper, and a final flourish of citrus. (264 bottles) £110

Reviewed by: (Fall 2016)

86 points

Douglas Laing Old Particular 1995 (distilled at Glen Garioch), 51.5%

Distilled in September 1995, and after 20 years maturing in a refill hogshead this Aberdeenshire single malt was bottled in February 2016. The nose is soft, with ginger, lots of floral notes, cinnamon, and vanilla. Sweet and malty on the mature palate, with banana, honey, milk chocolate, and cocoa, plus big cinnamon and nutmeg spice notes. Drying in the finish, with a drizzle of lemon juice and then black pepper. (254 bottles) £80

Reviewed by: (Fall 2016)

86 points

Douglas Laing Old Particular (distilled at Girvan) 27 year old 1988, 62.6%

Buttery croissants, golden honey, peach stone, rye cracker bread, royal icing, vanilla essence, and dry oak. It’s sweet and sticky with icing sugar and yellow fruits before a scorching alcohol burn kicks in, lasting 30 seconds. It settles down to banana custard and vanilla, becoming tangy with candied peel, Turkish delight, and Edinburgh rock. The gum-tingling finish evaporates quickly. Careful—water disables the flavors all too easily, though adds some toasty spice and warmth. (192 bottles) £96

Reviewed by: (Fall 2016)

85 points

Douglas Laing Old Particular (distilled at Dalmore) 17 year old cask #0080, 54.8%

This Dalmore single cask variant was distilled in October 1996 and filled into a refill hogshead, which yielded 139 bottles in January 2014. Freshly-mown hay, then marzipan and nectarines on the well-spiced nose. Nutty caramel in time. The palate features Terry’s chocolate orange, vanilla, and nutmeg. Citrus fruits and malt in the finish, with hazelnuts and a hint of oak. £90

Reviewed by: (Summer 2014)

85 points

Douglas Laing Provenance (distilled at Dailuaine) 10 year old, 46%

Dailuaine is a fascinating distillery and this has a fascinating nose, as it shows a heavy sulfury new make entering maturity and starting to pick up extra weight from the cask. There’s a glimpse of sweetness, a little fruit, but the dominant character is a savory meatiness (beef stock cubes). The palate shows dried mint and masses of this meaty/sweet interplay. Is it commercial? Probably not, but it tells a really important story. I like it a lot. £45

Reviewed by: (Summer 2015)

84 points

Douglas Laing Xtra Old Particular (distilled at Carsebridge) 50 year old 1965, 40.1%

This was distilled the year before Carsebridge joined Scottish Grain Distillers under Distillers Company Limited (DCL). It brings a nose of toasted muffins, whole lemon, light honey, vanilla, pencil shavings, and a slight herbal hit. Smooth, thick, and viscous, with light lemon, honey, gentle spices, peach melba, and toffee. The finish is silky and mouth-coating; rich and luxuriant. A venerable, pleasant old grain, but it lacks the zing to become truly exceptional and distinctive. (101 bottles) £267

Reviewed by: (Fall 2016)

84 points

Douglas Laing Old Particular (distilled at Craigellachie) 18 year old, 48.4%

Amber. A thick nose with touches of fresh varnish and a little oiliness. Has some substance and weight and the heavy florals (lily, jasmine) typical of mature Craig, alongside toffee. The palate is ripe, juicy, and full, the cask adding a slight resinous edge. Appears slightly smoky. Becomes fleshy, even waxy, with water, and decidedly more elegant. The tannins are supple and some herbal notes emerge. It is at its best neat, or with water on the side. £80

Reviewed by: (Spring 2015)

84 points

Douglas Laing Old Particular 1996 (distilled at Highland Park), 48.4%

This 17 year old single cask (#10042) bottling of Highland Park was distilled in September 1996 and is presented non-chill filtered and with no added color in Douglas Laing’s Old Particular range. Baked cereal and peeled apples on the peaty nose, while dark, smoky notes contrast with lighter, fruity flavors on the palate, along with a sprinkling of pepper. The finish dries, with more pepper, bonfire embers, and coffee grounds. £90

Reviewed by: (Fall 2014)

84 points

Douglas Laing Old Particular (distilled at Deanston, Cask 10,426) 1994, 51.7%

Distilled in June 1994, this example of Deanston was aged for 20 years in a refill butt, which ultimately yielded 188 bottles. Quite shy on the nose, a hint of starch, gentle malt, and ginger. Shows its true colors on the palate: relatively full-bodied and sweet, with peaches and over-ripe apricots. Softly spiced. The finish is lengthy and sweet, with cocoa powder and sprightly oak. £87

Reviewed by: (Spring 2015)

84 points

Douglas Laing Provenance (distilled at Caol Ila) 6 year old, 46%

Pale straw. This is a classic young Caol Ila, all elbows and knees. There is sweetness, but it’s counteracted by this briny edge and an aroma like firelighters in among smoldering peat. Shut your eyes and it could be mezcal. The smoke envelops the palate while you pick out edible seaweed and smoked oyster on the tongue. Very bright and would make a good aperitif/highball. £50

Reviewed by: (Summer 2015)

84 points

Douglas Laing Single Minded Speyside 24 year old, 46%

Huge marzipan/almond notes greet you on the first sniff. This then moves into an aroma like crepe bandage and even a hint of ointment, then lychee and some maltiness. The palate is surprisingly feisty, with a little orange. Water brings out mash tun aromas and a pleasing whiff of sheep pens. When diluted, the palate is very pretty, with the almond returning. Easy drinking. £80

Reviewed by: (Fall 2015)

83 points

Douglas Laing Old Particular (distilled at Invergordon) 28 year old 1987, 56.5%

Sweet top notes of brioche loaf with baking spices, but there are savory flavors of pastrami bark lurking deep in the glass. Flavors of golden syrup and butterscotch unfurl beautifully from within the thick texture at cask strength. Roasted spices explode, but as it dilutes, stewed fruits and sucked boiled candy notes are found. Water emphasizes confectionary elements and purple fruits, but kills the spices stone dead. Dry, spicy heat on the finish. (490 bottles) £85

Reviewed by: (Fall 2016)

83 points

Douglas Laing Old Particular (distilled at Bowmore) 18 year old, 60.1%

The first thing to note is the strength. It’s surprisingly not that hot initially, rather there are hints of soft orchard fruits, gentle smoke, and seashells. With water, the fruits show up—mango and peach—but the alcohol is still masking things. Water goes in immediately to produce a palate that is cool, slightly sweet, with seashore notes, wet stones, and those fruits, but there’s still a real tension to the whole experience. For the brave. £110

Reviewed by: (Spring 2015)

83 points

Douglas Laing Old Particular (distilled at Dalmore) 1997, 55.5%

This 17 year old refill hogshead-matured expression of Dalmore was distilled in May 1997, and 237 bottles have been released. It is an interesting example of Dalmore uncut, without the proprietary sherry maturation-spin usually put on it. The nose is sweet, with caramel, tinned peaches and pineapple, and a smearing of honey. Zesty spices open the palate, which becomes nutty, with Jaffa oranges, gingery oak, and dark chocolate. Long and warming in the finish, with more oak and plain chocolate. £78

Reviewed by: (Spring 2015)

83 points

Douglas Laing Provenanace (distilled at Longmorn) 11 year old, 46%

Pale straw. Light but intense, with some pollen, dusty fruits, baked apple. Water brings out an aroma like a fruit orchard in springtime. Performs much better in the mouth, and although hot, shows good distillery character with some cooked peach, quince jam, and yellow plums. A decent lunchtime dram. £50

Reviewed by: (Summer 2015)

83 points

Douglas Laing Old Particular 10 year old (Ledaig, distilled at Tobermory), 48.4%

This 10 year old peated expression from Tobermory distillery on Mull was matured in a single refill hogshead and bottled in January 2016. Medicine chests, sweet smoke, ginger, and apple on the nose, with damp earth. The palate provides a big hit of peaty spice, seaweed, black pepper, ginger, and dark berries. Becoming slightly bitter in the drying, ashy, medium-length finish. (349 bottles) £48

Reviewed by: (Summer 2016)

82 points

Douglas Laing Old Particular (distilled at Glenallachie) 22 year old, 51.5%

Light gold. A little shy initially, but Glenallachie isn’t noted for its effusiveness. It has a clean and slightly nutty aroma, with light honey alongside grilled hazelnut. The palate is fairly crisp and slightly bunched up to start, until this nutty sweetness expands in the center. Ever so slightly oily. Water flattens the aromatics a bit, but allows the flavors to spread gently. All in all, a decent example of an uncommonly seen single malt. £85

Reviewed by: (Spring 2015)

82 points

Douglas Laing Provenance (distilled at Fettercairn) 2003, 45%

An 11 year old Fettercairn from Douglas Laing, this is an undemanding but pleasing Highland dram. It comes from a distillery which tends to polarize opinion among drinkers. The nose is light and crisp, slightly floral, with pear juice and a hint of honey. Sweet and spicy on the palate, with hazelnuts and drinking chocolate. Powdery in the finish, with tangerines and a suggestion of Parma violets. £37

Reviewed by: (Spring 2015)

82 points

Douglas Laing Old Particular (distilled at Macallan) 21 year old, 51.5%

Full gold. A solid middle-weight Macallan with some putty/Play-Doh, and even after this length of time, a certain youthful airiness. This slightly lean aspect gives way to an almost suety richness. When neat, the palate is a little jumbled: caramelized cask-derived notes, cereal, oiled jackets. Water improves things, releasing an aroma akin to Chenin Blanc, then cooked pear and a big hit of sugared almonds on the back palate. £69

Reviewed by: (Summer 2015)

82 points

Douglas Laing Provenance 8 year old (distilled at Ben Nevis), 46%

This single cask (#10328) bottling was distilled in the summer of 2006 and matured in a refill hogshead. The nose is initially slightly mashy, with savory notes, becoming more floral, with caramel. Bold and spicy on the palate, with roasted meat and underlying citrus fruit and herbal notes. Mildly metallic dark chocolate in the medium-length finish.  £42

Reviewed by: (Winter 2014)

82 points

Douglas Laing Single Minded Speyside 15 year old, 46%

A broad and humid aroma, like walking through hot bracken in the summer. Quite substantial, with lemon, pecan, and, in time, chestnut. It’s this last aroma that carries through most strongly onto the tongue. There’s light grip, and even at 46% some level of heat. Water reveals oak and pencil shavings/cedar, while the grip has now loosened. Out comes a more crisp attack and hints of delicate top notes. The finish is pretty dry. £56

Reviewed by: (Fall 2015)

81 points

Douglas Laing Scallywag, 46%

Douglas Laing follows up its award winning, Islay-soaked Big Peat with this, a sherried Speyside whisky. Just as Big Peat looks like Captain Haddock from Tintin, Scallywag on the label is a dead ringer for Snowy, though the official story is different. Anyway, this whisky isn't a patch on the Islay monster. Rootsy green salad malt is only partially rescued by the trademark Christmas cake and stewed fruits. Likeable, but not a classic. £45

Reviewed by: (Spring 2014)

81 points

Douglas Laing Old Particular (distilled at Glenburgie) 7 year old, 46%

Pale straw. An upfront and quite aromatic nose with hints of a florist’s shop—stems and blooms—with an underpinning of malt. A little gawky perhaps, which water accentuates. The palate, when neat, is clean and mixes those flowers and some stewed apple. There’s a little green chili heat (even when diluted). A punchy little number. £36

Reviewed by: (Summer 2015)

81 points

Douglas Laing Old Particular (distilled at Bowmore) 15 year old, 48.4%

Bowmore in unusually oily guise here, with linseed oil, hot seashells, background water mint, completely integrated smoke, and a cooling note that brings to mind a lido (without any chlorine, I hasten to add). The palate has a limey lift which flows into a quite thick, creamy/oaty mid-palate, with the smoke bedding itself on the tongue. Smoky and mineralic on the finish. Water makes it even more gentle. A light expression for the early morning. £98

Reviewed by: (Fall 2015)

80 points

Douglas Laing Provenance (distilled at Talisker) 6 year old 2008, 46%

A single cask (#10699) bottling of Talisker, distilled in the winter of 2008 and matured in a refill hogshead before bottling in May 2015. Initially, a slight hint of new make, soon displaced by digestive biscuits, brine, and black pepper. Sweet oak, earthy peat, and orchard fruits on the palate. The finish is medium in length, with black coffee, licorice, and long-lasting spices.

Reviewed by: (Fall 2015)

80 points

Douglas Laing Provenance Young & Feisty (distilled at Talisker), 46%

Douglas Laing has added a no age statement bottling of Talisker to its Provenance range, tagging it as “Young and Feisty.” It comprises whisky from casks #10227 and 10229. Lively and up front, with bubblegum, wood smoke, and black pepper on the nose. Developing ozone. Zesty soft fruits, emerging dark peat notes, and more pepper on the palate. The finish is quite short, nutty, and slightly metallic. Young and feisty indeed! £65

Reviewed by: (Fall 2014)

80 points

Douglas Laing Old Particular (distilled at Bunnahabhain) 16 year old, 48.4%

Light gold. Fresh and clean, with light draff notes. Cool porcelain, lemon, cereal husk. It becomes more expressive on the tongue, though it remains subtle. A bit of a stealth bomb because the palate shows plenty of spice, cinnamon toast, and baklava. The finish reveals some green notes. When you add water, it becomes incredibly minty. Fragile, but if you fancy a Bunna' julep, then look no further. £69

Reviewed by: (Spring 2015)

80 points

Douglas Laing Old Particular (distilled at Tamdhu) 16 year old, 46%

Pale straw. The nose is very draff-like/sweet mash, then green herbal notes, reminiscent of angelica. The palate remains light and slightly hot on the tongue, with some cereal and a certain fatness. Water brings out a little more from the cask. A delicate and pleasant enough dram, but I’m slightly bemused as to why it’s being bottled at this age when there’s clearly so much more to give. £69

Reviewed by: (Summer 2015)

80 points

Douglas Laing Provenance (distilled at Mortlach) 8 year old, 46%

Very pale straw. The color indicates that there’s been no real cask activity. A little closed on the nose to start; clean, quite green and leafy (young ferns). The flavor however, makes up for this, with good mid-palate sweetness and some dark fruits beginning to assemble themselves in the middle. Of interest to completists. £45

Reviewed by: (Summer 2015)

80 points

Douglas Laing Premier Barrel (distilled at Glengoyne) 7 year old, 46%

Another youthful offering from Douglas Laing in its Premier Barrel series, presented in one of 863 ceramic decanters. This Glengoyne initially offers a nose of cherries and treacle before tinned tomatoes make their presence felt. Tangy fruits on the palate, malt, and spicy sausage. Caramel, spices, and a hint of oak in the finish. An interesting contrast to the older, more sherry cask-focused Glengoyne ‘house’ bottlings. £65

Reviewed by: (Summer 2015)

80 points

Douglas Laing Premier Barrel (distilled at Talisker) 5 year old, 46%

Following a similarly youthful Provenance range bottling of Talisker, and an NAS “Young and Feisty” variant, Douglas Laing has opted to release this 5 year old expression in its Premier Barrel lineup, complete with ceramic decanter, 495 of which were produced. Initially meaty, then peat smoke envelops the nose, with damp tweed backing it up. Black pepper and gunpowder tea on the bold palate; flinty, with lemon and lime. Lingering black pepper and a metallic tang in the finish. £75

Reviewed by: (Summer 2015)

80 points

The Epicurean, 46.2%

This is the Lowland entry into Douglas Laing’s Remarkable Regional Malts collection, and on approach the nose is like sipping lemonade in a malt hopper: gristy malt, lemon, lime, honeydew melon, vanilla pods, peach, and apricot. A similarly juicy palate, gaining sweet grassy notes, Spangles, and confectioners’ sugar, before ending on a finish of dried citrus and fizzy Refreshers. True to the region, but the Epicurean makes the rest of the range look brighter, quicker, smarter, and tastier in comparison. £34

Reviewed by: (Fall 2016)

79 points

Douglas Laing Single Minded (distilled at Jura) 8 year old, 41.5%

Bottled as part of Douglas Laing’s Single Minded range, which focuses on young small batch bottlings, this 8 year old Jura matured in two refill sherry butts after being distilled in April 2006. Pear drops, pine nuts, and damp woodland on the nose. The palate is light and fruity, though dark spices and aniseed soon emerge. Peppery oak in the dry finish. £33

Reviewed by: (Summer 2015)

78 points

Douglas Laing Old Particular (distilled at Strathclyde) 10 year old 2005, 50.9%

One might speculate about the initial qualities of this young grain prior to its sherry cask finish. While it boasts a richer color, the nose is reminiscent of roast beef, plasticine, wet dog, and bruised raspberries. In the mouth, it has good weight, though mouth puckering, with some brief rubbery notes early on before showing strawberry bubblegum, sugar crystals, black cherry, rhubarb, faint coffee notes, and an ever-growing pepperiness. An enjoyable finish of baked apple and star anise. (727 bottles) £44

Reviewed by: (Fall 2016)


Load More