Deanston 8 year old Copper and Oak Fib Whisky

Fib Whisky

Regular price £79.50

Jeffrey st. Whisky & Tobacco Reviews with ekomi.co.uk

Deanston 8 year old Copper and Oak Fib Whisky

An 8 year old single malt from the Highland region bottled by the chaps at Fib Whisky. This single cask of Deanston was aged in traditional casks and was bottled at natural cask strength. You will recognise the uniqueness that Deanston whisky is known for: banana bread, sweet vanilla pods and the luscious and satisfying palate. If you are a fan of this delightful whisky you will appreciate this. 

 

Fib Whisky 

Proud Fifeans, the founders of this independent bottling company picked a name that would evoke tradition and local roots. The name Fib was chosen after one of the sons of mythological Pictish king Cruithne who gave the kingdom of Fife to his son Fib. 

Fib whisky emphasises transparency and bottles its whiskies at natural cask strength without adding artificial colouring nor using chill-filtration.

Deanston distillery

Deanston distillery is a relatively new distillery. It was founded in 1965 on the site of a converted cotton mill. When the mill was in operation, it was one of the largest cotton mills in Europe. The cotton processed at that mill was sourced from India when it formed part of the British Empire.

The first whisky produced at this distillery was released in 1971 under the name 'Old Bannockburn'. It wasn't until the mid-seventies that the whisky became available under the name Deanston while under the ownership of Invergordon distilleries.

In 1982 the distillery closed and until 1990 when Burn Stewart and Co acquired it. The latter's parent company went bust in 2009 and this distillery was acquired by South African company Distell Group Limited. This distillery lays claim to being the most environmentally friendly distillery in Scotland. Its massive water wheel produces enough electricity to supply the facilities and to sell to the national grid.

The style of whisky produced at Deanston is achieved by using a very long fermentation period (between 50 and over 90 hours) and slow distillation. This results in a rich, vicous palate loved by many whisky enthusiasts. 

 

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