A limited release of just 3,294 bottles. Distilled and filled between November 2010 and the end of January 2011, the whisky matured in the upper level of Warehouse 2 before being bottles in June 2026 at Daftmill’s traditional Fife strength. It draws on a selection of seventeen first-fill ex-bourbon barrels.
A limited release of just 3,294 bottles. Distilled and filled between November 2010 and the end of January 2011, the whisky matured in the upper level of Warehouse 2 before being bottles in June 2026 at Daftmill’s traditional Fife strength. It draws on a selection of seventeen first-fill ex-bourbon barrels.
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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.
The nose opens with lemon meringue pie, fresh lemon zest and folded through sweet vanilla, with a gentle biscuit richness beneath. The palate becomes rounder and more indulgent, bringing caramel and soft vanilla alongside the lively citrus fruit.
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