Glendullan 2010 14 Year Old 'Old Malt Cask' Speyside Whisky, 50%

Glendullan Distillery

Built in 1897 as the seventh and final distillery to join Dufftown's Speyside skyline, Glendullan has spent well over a century doing important, mostly unglamorous work: quietly lending its light, grassy, apple-and-pear character to blends as well as the Singleton range. It's a fine spirit with genuine pedigree — good enough, in fact, to have once been a favourite of King Edward VII — but for most of its history it's been happy to work behind the curtain, rarely stepping out under its own name.

That's exactly what makes an independently bottled Glendullan so appealing. Freed from the blender's mixing vat and the Singleton branding, these releases let the distillery's true, unadulterated character come through, without chill-filtration or added colour, and drawn from a single cask rather than blended for consistency.

It's a rare chance to taste Glendullan exactly as it left the still, shaped only by time and wood, rather than as one voice in a larger chorus. For anyone curious what this quietly excellent Speysider actually tastes like on its own terms, this independent bottling is a fine way to find out.

Glendullan 14yr 'Old Malt Cask' Speyside Whisky, 50%
2010, Refill Hogshead. 299 bottles produced.

A pale straw coloured dram that opens with a burst of crisp orchard fruit — bruised green apple and just-ripe pear — layered over some soft vanilla and beeswax, subtle malted barley and fresh-cut grass, along with a faint petrichor (that rain on warm stone like aroma). 

On the palate it's medium-bodied and lightly oily, theres a fresh gentle citrus throughout, with sweet notes of apple strudel and honeyed cereal, alongside a savoury, toasted almond that develops in the glass.

The finish that is medium in length, drying gently into notes of oat biscuit, lemon zest, and a lingering touch of orchard blossom — clean, understated, and true to Glendullan's reputation as one of Speyside's more quietly elegant, fruit-forward distillates.