Whisky Advocate

Review: Deanston 12 yr. old

August 5th, 2009

Here’s another 12 year old single malt to consider.  More expensive than the Trader Joe’s Imperial, but would appeal to more of my moods than the Imperial.

Deanston, 12 year old, 46.3%, $55
Not chill-filtering and bottling at a higher proof has improved the whisky, amplifying the whisky’s subtle flavors. Antique gold color. The flavors are bright and fresh, with notes of citrus, pineapple, lemongrass, and subtle ginger, all on a bed of clean honeyed malt, light toffee and soft vanilla. Gentle, easy-going finish. A pleasant “any time of the day” dram.

Advanced Malt Advocate magazine rating: 82

4 Responses to “Review: Deanston 12 yr. old”

  1. Red_Arremer says:

    That’s cool. I always wondered about Deanston. Deanston 17 sells pretty cheap at a store nearby– ever tried that one?

    Tamdhu 10 and Glen Garioch 8 might be worth a post in this vein as well.

  2. John Hansell says:

    Yes I have tried the 17 Red, but not recently. The nice thing about this Deanston 12 is that its’ not chill-filtered. An improvement for sure.

    You reminded me that I need to start a “value whisky” thread. Thanks!

  3. Barry Jay says:

    It’s funny, over the last few years, as I explored the vast range of scotches, I always came back to the $50 to $75 dollar range. Even at Whiskey Fest last year, the charity table selection did nothing for me..not that anything was bad, it’s just that my palate found itself elsewhere. Also makes my wife happy..that I’m not spending as much. Still one of my FAVS for the price range, Aberlour 12.

  4. Harvey Fry says:

    the old 12 & 17 year olds (both chill-filtered & diluted to 40.%) are perfect poster children for the idea that when you go after bottom feeders, you sometimes get even less than you pay for. &, after all the Dalmore fuss, your stamp of approval + the scant evidence (2 Cadenhead’s & a Lombard) i already have that it’s actually a fair to middling Midlands make, is enough for me to get a bottle & see. who knows, it may turn out good enough to be used as a teaching taster= in conjunction with the almost 2 full bottles of each of the others, sitting here doing nothing for anything. one of the things that bothers me most about what i do is ending up with a back-up bottle of something that is so below scratch i can’t even in good conscience pour it for a visitor i know won’t know the difference & i’ll never see again. this could solve just one more little problem. thankyou, John!

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