Brave New Spirits, Whisky Of Voodoo 'The Dancing Cultist' Highland 12yo, 2010 - 70cl
Brave New Spirits, Whisky Of Voodoo 'The Dancing Cultist' Highland 12yo, 2010 - 70cl
- 70cl
- 50.5%
- Spirits
- Barley
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Optimal drinking window: 2026 - 2040
About Brave New Spirits, Whisky Of Voodoo 'The Dancing Cultist' Highland 12yo, 2010 - 70cl
Working with some of Scotland’s most revered (and sometimes secretive) distilleries, Brave New Spirits bottle limited-edition single malts and blends that celebrate the full spectrum of what Scotch can be - from peaty powerhouses to elegant, orchard-fruited drams. What sets Brave New Spirits apart is their sense of adventure: unusual cask finishes, expressive flavour profiles, and labels that nod to the fantastical, all without losing sight of tradition or craftsmanship.
Each bottling is a snapshot in time, always small-batch, and always with a story to tell.
The Dancing Cultist 12YO gets its flavours of 'tangy highland herbs' and 'ripe fruit' from its maturation in first fill red wine casks.
At 12 years old and already well past its primary distillate phase, The Dancing Cultist is in a comfortable, expressive window right now. The red wine cask influence is fully integrated rather than dominant, which means it's hitting its stride. Over the next few years it will continue to mellow slightly, the fruit softening and the herbal and spiced wood notes becoming more prominent.
Tasting Notes
AppearanceWarm amber with a faint reddish tint — the red wine cask leaving its calling card before you've even lifted the glass.
NoseRipe stone fruit and dried fig come first, with a savoury herbal edge that's distinctly Highland. Underneath, there's vanilla from the oak and a faint winey sweetness that keeps everything interesting.
PalateThe red wine cask influence is generous but well-integrated — ripe plum and blackberry woven through with tangy herbs and a gentle spice. The texture is rounded and approachable, with enough grip to remind you there's real whisky here.
FinishMedium-long, with dried fruit and a pleasantly warming herbal note that lingers.
Overall impressionA Highland malt with genuine personality — the cask finish adds layers without swamping the spirit's identity.
Food Pairings
In the Highlands, a dram like this would traditionally be poured alongside a proper cheeseboard — strong aged cheddar or a crumbly Isle of Mull cheddar work particularly well against the vinous richness. Smoked venison or a slice of game pie would be equally at home, the savoury meat echoing the herbal notes in the whisky. For something simpler, good dark chocolate with a high cocoa content is a near-perfect match for the dried fruit and spice on the finish. After a long walk across wet moorland, honestly, it needs nothing at all.
We think this wine would go well with
Serve at room temperature, around 18-20°C — chilling a whisky like this dulls the fruit and flattens the texture the cask has worked hard to build. No need to decant, but a splash of still water at room temperature can open up the herbal and fruity notes considerably. A wide-bowled Glencairn glass or a tulip-shaped nosing glass will concentrate the aromas without trapping them.
The Scottish Highlands is the largest Scotch whisky producing region by geography, stretching from Dundee in the south to the northern coast. Highland malts vary enormously in style — from light and floral in the south to richer, fuller, and sometimes heathery further north — making regional generalisations almost impossible. What they tend to share is a certain roundness and warmth, often with fruit and spice notes that distinguish them from the peatier profiles of Islay or the delicate orchard character of Speyside. There is no single Highland house style, which is precisely what makes independent bottlings from the region so interesting.
FAQs
What does The Dancing Cultist taste like?
Ripe stone fruit and dried fig on the nose, with a savoury herbal edge that's distinctly Highland. On the palate, plum and blackberry from the red wine cask weave through tangy herbs and gentle spice, with a rounded, vinous texture and a warming, fruit-tinged finish.
When should I drink this?
It's ready now and drinking very well. The red wine cask influence is fully integrated, making this an excellent dram to open today.
What's the significance of the red wine cask finish?
First fill red wine casks have had only one previous occupant — wine — so they still carry significant flavour compounds that transfer actively into the spirit. The result is more than a subtle finish: it reshapes the texture, deepens the fruit, and adds a vinous richness that distinguishes this from a standard Highland expression.
What food should I serve this with?
Aged cheddar or a strong hard cheese works brilliantly against the vinous richness. Smoked venison, game pie, or dark chocolate with a high cocoa content are all excellent matches. The savoury herbal notes make it versatile at the table.
How should I serve it?
At room temperature in a Glencairn or tulip-shaped nosing glass. A few drops of still water at room temperature can open up the herbal and fruit notes nicely. Avoid chilling — it flattens exactly the texture that makes this whisky worth drinking.
Is this worth holding onto or should I open it now?
Open it now. Independent bottlings at this age are typically released in their drinking window, and The Dancing Cultist is no exception.
OUR GROWERS
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