Deanston's story begins in 1785 with the opening of a cotton mill, known at the time as Adelphi. Chosen for its location on the banks of the River Teith, the mill would provide the perfect setting for an innovative new community of craftsmen. When the cotton industry declined, the workforce at Deanston Mill gradually decreased before it closed its doors in 1965. Rather than signalling the end of an era, this heralded a new beginning, and a new craft, for the local community. The first bottle of Deanston was produced in 1974.
This whisky's aromas are reminiscent of fresh hays in summer, malty cereal, rich creamy toffee and honeyed heather, balanced with sweet oak and barley sugar. The flavours have a smooth creamy sweetness with sumptuous hints of fruit, malty honeyed spiciness and soft vanilla. When balanced alongside its delicate hints of sweet, honeyed fruit and gentle warmth, the Deanston 12 Year Old will beguile you. The finish is crisp and satisfying with a tingle of cloves which linger, then gently fade.
Both we and Deanston recommend that you try a dram of Deanston 12 Year Old with one of the supremely delicious Cocoa Dusted Velvet Truffles from Iain Burnett, The Highland Chocolatier. (https://www.highlandchocolatier.com/) When paired with Deanston 12 year old, the whisky's characteristics of creaminess, spiciness, caramel, toffee, and pepper are all enhanced.