Daftmill Single Malt Scotch - 700 ml
Bos Daftmill is a rare single malt Scotch whisky produced in the Lowlands of Scotland, within the region of Fife. The distillery is a "true farm distillery" owned and operated by the Cuthbert family, who have farmed the land for six generations. Founded in 2005, Daftmill is famous for its seasonal production: Francis Cuthbert distils only during the farm's quiet windows midsummer and winter producing as few as 100 casks per year. The name "Daftmill" originates from the Daft Burn, a local stream that appears to run uphill due to a topographical quirk.
2. Spirit Description
The "Bos Daftmill" expression (often associated with the "BOS" series or specific retail exclusives) is characterized by the distillery's signature light, elegant Lowland style.
Production: Distilled from Publican barley grown in the farm's "43ac" field and harvested in August 2009. The spirit was matured in first-fill ex-bourbon barrels sourced from the Clermont Springs distillery in Kentucky.
Aroma: Soft and grain-driven, with notes of buttered cinnamon toast, banana bread, and fresh-cut spring flowers, alongside a "lovely cheesy funk" typical of long fermentations.
Palate: Silky and oily with a bright acidity. It features layers of Golden Delicious apple, custard, and lemon curd, balanced by honeyed malt and a flinty minerality.
Finish: Medium in length and refreshing, with a balance of sweet cereal and spicy, buttery oak.
Technical Details: Typically bottled at 46% ABV, un-chill filtered, and natural in colour.
Bos Daftmill is a rare single malt Scotch whisky produced in the Lowlands of Scotland, within the region of Fife. The distillery is a "true farm distillery" owned and operated by the Cuthbert family, who have farmed the land for six generations. Founded in 2005, Daftmill is famous for its seasonal production: Francis Cuthbert distils only during the farm's quiet windows midsummer and winter producing as few as 100 casks per year. The name "Daftmill" originates from the Daft Burn, a local stream that appears to run uphill due to a topographical quirk.
2. Spirit Description
The "Bos Daftmill" expression (often associated with the "BOS" series or specific retail exclusives) is characterized by the distillery's signature light, elegant Lowland style.
Production: Distilled from Publican barley grown in the farm's "43ac" field and harvested in August 2009. The spirit was matured in first-fill ex-bourbon barrels sourced from the Clermont Springs distillery in Kentucky.
Aroma: Soft and grain-driven, with notes of buttered cinnamon toast, banana bread, and fresh-cut spring flowers, alongside a "lovely cheesy funk" typical of long fermentations.
Palate: Silky and oily with a bright acidity. It features layers of Golden Delicious apple, custard, and lemon curd, balanced by honeyed malt and a flinty minerality.
Finish: Medium in length and refreshing, with a balance of sweet cereal and spicy, buttery oak.
Technical Details: Typically bottled at 46% ABV, un-chill filtered, and natural in colour.
Description
Bos Daftmill is a rare single malt Scotch whisky produced in the Lowlands of Scotland, within the region of Fife. The distillery is a "true farm distillery" owned and operated by the Cuthbert family, who have farmed the land for six generations. Founded in 2005, Daftmill is famous for its seasonal production: Francis Cuthbert distils only during the farm's quiet windows midsummer and winter producing as few as 100 casks per year. The name "Daftmill" originates from the Daft Burn, a local stream that appears to run uphill due to a topographical quirk.
2. Spirit Description
The "Bos Daftmill" expression (often associated with the "BOS" series or specific retail exclusives) is characterized by the distillery's signature light, elegant Lowland style.
Production: Distilled from Publican barley grown in the farm's "43ac" field and harvested in August 2009. The spirit was matured in first-fill ex-bourbon barrels sourced from the Clermont Springs distillery in Kentucky.
Aroma: Soft and grain-driven, with notes of buttered cinnamon toast, banana bread, and fresh-cut spring flowers, alongside a "lovely cheesy funk" typical of long fermentations.
Palate: Silky and oily with a bright acidity. It features layers of Golden Delicious apple, custard, and lemon curd, balanced by honeyed malt and a flinty minerality.
Finish: Medium in length and refreshing, with a balance of sweet cereal and spicy, buttery oak.
Technical Details: Typically bottled at 46% ABV, un-chill filtered, and natural in colour.
