Daftmill 2011 Summer Batch Release

Set in the heart of Fife, they use their own barley, grown at Daftmill Farm, and sparkling water from their own artesian well to produce the finest of malt whiskies.

Daftmill is situated in the Howe of Fife near to the Bow of Fife. Part of the Pitlair Estate, it sits in the fertile valley of the River Eden in the Parish of Collessie.

The Barony of Pitlair at one time covered large areas of Fife. Although now much reduced people have been living and farming here for thousands of years. Just along the road is a Pictish standing stone from the 6th or 7th century with carving depicting a naked warrior with spear and large shield – probably one of the lads the Romans were wary of!

Daftmill is a family farm situated in the Howe of Fife. The farms main enterprises are growing cereals, mainly malting barley, rearing beef cattle and growing potatoes. The farm also produces carrots and broccoli.

In June 2003 Daftmill applied for planning permission to convert the old mill buildings into a distillery. It took most of 2004 and 2005 to repair the buildings and install all the equipment. By St Andrews day 2005 when they received their licence from Revenue and Customs they were ready to start distilling.

Other than the stills and the mash tun which came from coppersmiths Forsyths in Rothes, all the other equipment and work to convert the buildings and create the distillery was supplied by local craftsmen from around the Cupar area.

In the distillery, Daftmill use the barley that they grow on the farm and water from their own artesian well to make the whisky.

The distillery operates in harmony with the farm. The farm grows the barley then after it is mashed in the spent grains or draff provide a nutritious protein rich feed for the cattle. The pot ale and spent lees, that’s the left overs from the distillation, are stored in a large tank on the farm then sprayed onto the grass or barley stubble as a fertiliser. The warm water that has been used to cool the stills is either kept to be used for the next mash or it is pumped into the duck pond where any heat is lost. It also helps stop the pond from freezing over in the Winter.

The distillery has to operate on a seasonal basis around the farming calendar. During the winter months when things are not so busy on the farm we make whisky but by spring time we need to get the barley sown, potatoes planted and cattle out to grass so the distillery falls silent. In mid-summer there is a lull in the farm work, and they distil in June and July before shutting down again for harvest time. Operating like this was once the norm but has not been seen in Scotland for the last 100 years.

2011 Summer Batch Release

The barley variety Publican was grown in the 43ac field and harvested by John and Sandy on the 28th & 29th August 2009. It was then dried and stored on the farm to be malted in Alloa during the summer of 2010.

The twenty-seven first-fill barrels, which had previously been used to mature bourbon from Clermont Springs distillery in Kentucky, were matured on the upper level of our dunnage warehouse. They were filled in June, July and August 2011 and bottled in September 2023.

Tasting Notes

Nose: Bright and lively, with a fresh, juicy fruitiness. It features tropical fruits like mango, pineapple, and apricot, along with creamy vanilla and almond milk. A gentle spiciness from white pepper and nutmeg adds depth, and over time, warmer notes of honey and leather emerge.

Taste: Full-bodied and creamy, with vanilla and a soft nuttiness, reminiscent of almond paste and unsalted peanuts. The tropical fruit notes persist, with mango taking centre stage.

Finish: The medium-long finish leans into the creamy richness of vanilla. Beneath this lies a base of orchard fruits and simple syrup, ending with a twist of citrus.