Housed in a old cotton mill on the banks of the River Teith, Deanston uses that pure water as the source of its whisky and its electrical supply! It's that kind of forward-thinking that led Master Blender Ian MacMillan to marry a bevy of young single-malts and set them to rest in new toasted but un-charred American oak. Think the spicy, citrusy complexity of Scotch with the soft, alluring vanilla notes of bourbon. Delish!