The Deanston Distillery is situated outside the town of Doune, Perthshire, and lies on the banks of the River Teith. The historic building dates back to 1785, when Deanston was actually operating as a cotton mill. It was converted to a full working distillery in 1966, using the soft waters of the river in the distillation of their single malt whisky. This water source also powers Deanston's electrically self-sustained facilities.
To create Deanston Virgin Oak, Master Distiller Ian MacMillan selected an array of young single malts, married them together, then finished the blend in freshly-charred new oak barrels from a small family-owned cooperage in Bardstown, Kentucky. Bottled without the use of chill-filtration, Virgin Oak offers a complex nose of barley, lemon zest, pear, vanilla and honey, accented by hints of peat smoke, apple and nutmeg. The virgin oak aging is more apparent on the palate, with lighter notes of candied fruit, toffee, caramel and vanilla balanced by a firm oak grip. A lively note of honeyed malt lingers through the finish.