Destilerías y Crianza del Whisky S.A. (DYC)

Production places

Connections to water sources, peat places, maltings, cooperages, warehouses and maturation sites. Uncertain connections are labelled.

No documented production places are linked to this distillery yet.

DYC was founded about 70 years ago in Segovia, Spain, with the mission to prove to the world that Spain can make a great whisky. Since then they claim to be the Spanish whisky brand most awarded in the world.
The founder was Nicomedes García; the distillery is located in Segovia in the Sierra de Guadarrama and sits over 1000 m in height, which affects the character of their whisky.
From the beginning, DYC has focused on traditional production methods and local materials and has since developed a family of whiskies, including both blended and single malt, produced at a single distillery where the entire process is controlled internally.

The whole process takes place at a single distillery, which includes an in-house malt house and separate whisky distilleries and aging capacity. This provides control and efficiency, as well as the ability to source local raw materials.
The ingredients come primarily from Castilla y León; the water comes from the Eresma River, which runs outside the distillery and originates from the snowmelt in Guadarrama.
The malt is produced in the in-house malt house, after which the mash is fermented and distilled in copper stills through a double distillation process. The heart (the central cut) of the distillation is chosen for maturation.
The distilled spirit is aged in ex-bourbon barrels of white American oak for a period typically ranging from 5 to 20 years, and the altitude (1,036 m) is believed to affect the maturation and flavor.
The production is supported by a fully integrated approach: malting, mashing, fermentation and distillation are controlled internally, providing purity and freshness in the final whiskies.

DYC (blended whisky) – double-distilled and matured for at least 3 years in American white oak casks; the flavor is described as fruity and robust.
DYC 8 – an 8-year-old blended whisky; the color is described as golden amber; the palate is soft and creamy with notes of peat, vanilla, marzipan and citrus; the nose has floral notes, spices, smoke and herbs; the finish is agridulce and long.
DYC 12 – a 12-year-old single malt; matured at an altitude of 1,036 meters and finished in Pedro Ximénez and Oloroso casks; body is round and velvety with sweet fruit, cinnamon and nutmeg; the color is amber intense; the nose is oloroso with light smoke, chocolate and candied fruit; the finish is generous and sweet.
DYC 15 – a 15-year-old single malt; described as the first Spanish whisky with local ingredients and high-quality production; color amber dorado (golden amber); palate with long maturation in oak barrels gives notes of vanilla, caramel, dried fruits and marzipán; the nose is perfumed and clean with grain and malt; the finish is long, complex, round in the mouth, with an intense malt and wood flavor. DYC 15 also holds several international awards.
DYC 20 years – A 20-year-old single malt, produced as an exclusive, limited edition (70 bottles). It is aged in a single selected oak barrique (formerly bourbon) and is a tribute to masters and Spain's culture. The bottle is designed by Lorenzo Caprile; the recommendation is to enjoy slowly, neat and in a lowball glass.

The DYC distillery is located in Segovia at an altitude of 1,036 m and offers a multisensory experience that follows the whisky's origin, ingredients and the surrounding nature, followed by a tasting of their whiskies.
Visits require a reservation and are limited to groups of up to 25 people; minors under 18 cannot participate.
Tours are offered as Tour + Tasting and Tour + Pairing (maridaje). Tours can have English-speaking guides on request. Parking is free; there is no accessibility information for mobility impairment.
Opening hours and availability vary and require advance reservation.

DYC promotes responsible alcohol consumption and presents itself as the Spanish whisky brand with the most awards in the world. With an integrated approach to the entire process—from malting and distilling to aging and the use of source water—they emphasize locally produced raw materials (km0) and the use of high altitude as a source of distinctive flavor nuances. Their story is based on tradition, craftsmanship, and sustainability.