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The tasting |
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Amber with copper highlights. |
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Very expressive, vegetal and malty, superb aromas of flowers and ripe fruits (peach, apricot) followed by notes of brioche, cocoa powder and a touch of orange marmalade. |
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Nice balance between sweetness and bitterness. It is delicious, supple and confirms the orange aromas already present in the nose. The finish is long and herbaceous (menthol, chlorophyll) and ends with a persistent hint of salt. |
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The sommelier's advice |
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Serve between 16 and 18°C in a Glencairn whisky glass. |
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As an aperitif or digestive, dry, on ice or accompanied by still, neutral spring water at room temperature. |
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The distillery |
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The Dalmore - which means "the great field" in Gaelic - is a distillery located in the Highlands region of northern Scotland, founded in 1839 by Alexander Matheson. With its unique distillation process, using the most prestigious casks in Europe for aging, The Dalmore is one of the few distilleries to market very old malts that are over 50 years old. Today, its cellar master is considered as one of the greatest whisky creators of his generation and each bottle from the range is a true delight.
Tradition and authenticity are reflected in the desire to offer exceptional whiskies, allowing The Dalmore to distinguish itself by the quality of its craft production. |
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Very expressive, vegetal and malty, The Dalmore 12 Year Old Single Malt Scotch Whisky reveals superb aromas of flowers and ripe fruits (peach, apricot), brioche, cocoa powder and orange marmalade. The palate seduces by its balance between sweetness and bitterness, offering a great richness and suppleness, as well as a finish on nuts and a delicate salty note. After 9 years in ex-bourbon casks, half of the precious liquid continues to mature in 30 year old Oloroso Sherry casks, while the other half remains in bourbon casks. Even today, The Dalmore 12 Year Old is still impressive in its elegance and complexity. |
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Non-peated. Aged for 9 years in bourbon barrels, then matured for 50% in 30 year old Oloroso Sherry barrels and the other half in bourbon barrels for a minimum of 3 years. |
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