Daftmill 12 Year Old 2011/2024 - Winter Batch Release

At Daftmill Farm in the Scottish Lowlands, everything revolves around cows, potatoes, carrots, and the cultivation of malting barley. Since 2006, the Cuthbert family has also been processing their own grain into acclaimed single malt.

This rare farm whisky always matures for at least ten years, after being distilled in very small batches of sometimes no more than 100 barrels per year. This is done exclusively during the off-season (June and July, as well as in winter), when neither potatoes nor barley need to be planted.

The new Daftmill 2011/2024 is based on Publican barley, harvested by John and Sandy on August 28 and 29, 2009. Malted at Crisp Malt in Alloa in the summer of 2010, the farm distillery distilled it into its Winter Batch Release. Twenty-seven first-fill bourbon casks were filled in December 2011 and recently bottled in 7,500 bottles.