Dailuaine uses an interesting methodology when brewing and distilling. The fermentation is long and slow, but the distillation is fast, and the condensers on the stills use stainless steel which cuts down on the copper contact – this in particular is rather unusual. It sure works though, the resulting new make coming out ‘meaty’, which when matured in ex-Sherry casks for 16 years, results in a deliciously rich and sweet whisky. 43% ABV - Region - Speyside