The majority of Scotch Whisky is matured in ex-bourbon casks, casks that have previously been used for maturing American or Bourbon whisky.  Fresh white oak casks, or 'Virgin Oak' casks, are mainly used for Whiskey maturation in the USA. This is because the American law (Bourbon Act) stipulates that Whiskey must mature for at least two years in charred new oak containers. 

Maturation in fresh white oak casks is not so widespread in the production of Scotch Whisky, as often it can overpower the spirit, but we love it. 

Our whisky creation team have selected some of the finest American, virgin oak casks to finish our Deanston spirit in for 9-12 months, choosing finishing over maturation to ensure a perfect balance, without overpowering. This works so well with our Deanston new make spirit, complementing Deanston’s zesty citrus character, with rich flavours of soft honey, creamy vanilla and hints of warm spice.

For Virgin Oak, we source our casks from the Kelvin Cooperage, a Glaswegian, family-run cooperage based in Kentucky. The casks are toasted and  heavily charred, before being transported across to our home at Deanston, for filling with Deanston new make spirit, and then matured in our unique, vaulted ceiling warehouse. 

Tasting Notes

Nose: Heady virgin oak, bursting with lemon zest and sweet barley sugar, with delicious notes of apple and nutmeg.

Palate: A delightful sweetness, evoking memories of candied fruits and vanilla toffee, balanced with heather honey.

Finish: A satisfying light spice, with a rewarding burst of honeyed malt and sweet oakiness.