2011 Daftmill, Winter Release, Bottled 2024

The Winter release from Daftmill comprises whisky drawn from 27 fresh ex-bourbon barrels, each filled during the chilly December of 2011, when Fife’s temperatures hovered near freezing. After 12 years of maturation, though just shy of their anniversary, these casks have yielded a limited run of 7,500 bottles. This expression captures the quintessential Lowland character, with notes of honeyed barley, marzipan, vanilla, and sweet grasses. Refined and irresistibly balanced, this release further exemplifies the craftsmanship of one of Scotland's finest farm distilleries.

Daftmill Distillery

The Cuthbert brothers, longstanding stewards of the land, have cultivated malting barley on their estate for generations. Today, a small portion of their barley harvest—approximately 100 tons—is set aside specifically for their distilling operations. Water for the distillation process is sourced from the estate’s own artesian well, and the draff, a byproduct of mashing, is sustainably repurposed as feed for their award-winning beef cattle.

Production is limited to 20,000 litters annually, crafted over two distinct three-month periods: one following the busy spring season and concluding before harvest, and the other during the quieter winter months from November to February. As sixth-generation farmers, the Cuthberts believe their family is only the third to farm Daftmill over its 1,000-year history. The idea to produce whisky emerged in 2003, when Francis and Ian Cuthbert decided to convert three of their farm buildings into a distillery. They were granted a license in 2005, becoming pioneers in Scotland’s now-flourishing small-scale distilling movement.

Though none of their maturing stock has been released yet, cask samples reveal a well-balanced, mature spirit with subtle herbal notes, suggesting it is nearing readiness for sale.