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The tasting |
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Particularly malty, gourmand and fruity aromas (candied citrus, grapefruit juice, vine peach) appear at first, followed by vinous and pastry notes (brioche, custard). |
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Full-bodied and rich, this whisky is powerfully fruity, with a gentle, fine bitterness and malt, accompanied by red fruits (blackcurrant) and muscat grapes. The finish is biscuity, slightly salty and peppery, with a slight herbaceous astringency and delicate notes of gentian. |
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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 digestif, dry, on the rocks or accompanied by still, neutral spring water at room temperature. |
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The distillery |
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The Dalmore is one of Scotland’s most iconic distilleries, and arguably one of the most sought-after in the world. Located in the Highlands, it’s known for having the region’s oldest stills and for its use of a wide variety of premium sherry casks for aging.
With a unique distillation process and access to some of Europe’s most prestigious casks, The Dalmore is among the few distilleries offering exceptionally rare, well-aged whiskies.
Its master blender is widely regarded as one of the best in the world, and each release excites whisky lovers everywhere. With a strong focus on tradition and craftsmanship, The Dalmore continues to stand out for the exceptional quality of its artisanal production. |
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A superb edition! Dalmore King Alexander III Single Malt Whisky is the result of blending six different Dalmore maturations in the same bottle: Bourbon, Matusalem Oloroso Sherry, Madeira, Marsala, Port and Cabernet Sauvignon. The result, dazzling in its richness and complexity, expresses the characteristics of each cask. A masterpiece from creator Richard Paterson! This is a smooth, elegant whisky, with a particularly malty, greedy, fruity nose, followed by a full, rich, powerfully fruity palate, where orange jam mingles with dried fruit; the finish is finely peppery, with a slight herbaceous astringency and delicate notes of gentian. |
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From a marriage of six different ageings: bourbon, Matusalem oloroso sherry, Madeira, marsala, port and cabernet sauvignon. |
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