The Daftmill 13 Year Old Summer Batch Release 2013, distilled in July 2013 and bottled in June 2026 from 14 first-fill bourbon barrels, only 3,775 bottles were released.
The Daftmill 13 Year Old Summer Batch Release 2013, distilled in July 2013 and bottled in June 2026 from 14 first-fill bourbon barrels, only 3,775 bottles were released.
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Daftmill is a family farm situated in the Howe of Fife. Their main enterprises are growing cereals, mainly malting barley, rearing beef cattle and growing potatoes. The farm also produces carrots and broccoli. In June 2003 they applied for planning permission to convert the old mill buildings into a distillery. It took most of 2004 and 2005 to repair the buildings and install all the equipment. By St Andrews day 2005 when they received their licence from Her Majesty’s Revenue and Customs they were ready to start distilling. Other than the stills and the mash tun which came from coppersmiths Forsyths in Rothes, all the other equipment and work to convert the buildings and create the distillery w...
Daftmill is a family farm situated in the Howe of Fife. Their main enterprises are growing cereals, mainly malting barley, rearing beef cattle and growing potatoes. The farm also produces carrots and broccoli. In June 2003 they applied for planning permission to convert the old mill buildings into a distillery. It took most of 2004 and 2005 to repair the buildings and install all the equipment. By St Andrews day 2005 when they received their licence from Her Majesty’s Revenue and Customs they were ready to start distilling. Other than the stills and the mash tun which came from coppersmiths Forsyths in Rothes, all the other equipment and work to convert the buildings and create the distillery was supplied by local craftsmen from around the Cupar area. In the distillery they use the barley that they grow on the farm and water from their own artesian well to make our whisky.
• On the nose fresh floral herbs, green apple, pear, and rich yellow custard with vanilla. The palate has creamy cookie dough, ripe melon, honeyed malt, orchard fruits, and light ginger spice. The finish is smooth and lingering with soft malt sweetness, citrus, and delicate oak.
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