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Archive for the ‘Dalmore’ Category

Introduction

This post begins with me in the Whyte & Mackay sample room, with Richard Paterson having just joined myself and Craig McGill. From my previous post on visiting the Whyte & Mackay office:

After stuffing as many sample bottles as possible into my pants pockets [no, of course not], Richard Paterson came through the door in his dark suit and bright pink tie, and the room came to life. If you’ve seen him in videos, he had that same high energy level that either sucks you in, or puts you on the defensive…like you’ve walked onto the set of a Billy Mays OxiClean info-mercial. I’m a fan of The Nose, so I let myself get sucked in, as it’s all in the spirit of fun and whisky appreciation.

The Nose entered the room and asked what our intentions were for this visit. Craig spoke up, mentioned that I’m a whisky fan and blogger, and suggested that a tour of the sample room, and perhaps a small dram would be nice. That sounded great to me! I felt a little guilty about even being there. It’s not like I’m “proper press” or an industry insider, so any time that an obviously very busy Whisky Legend was willing to spend with me was going to be much appreciated.

Watch your step in the W&M Sample Room!

Hello, How Are You, Quite Well…

Tasting whisky the “The Nose” way is no secret, and certainly wasn’t new to me. Search for Richard Paterson on YouTube and you’ll find a number of videos showing his unique approach to getting people past the high alcohol content of spirits in order to appreciate the true flavors underneath:

Well, on this day, I got to enjoy the experience first hand, and I was happy to walk through the process I’d seen and mimicked many times before. I even learned something new in the process…

Mr. Paterson’s flare from the videos is not reserved strictly for large audiences and TV cameras. That’s just the way he is! I got the full experience, starting with his pouring a small dram into a glass, swirling it around and then throwing it on the floor. In this case, it happened to be with a $180/bottle Dalmore!

Then he walked me through the nosing process, lifting the glass up to the nose and pulling it away 4 times in order to “get to know” the whisky. You lift it up and say “Hello”, then pull the glass away and bring it back up…”How are you?”…”Quite well”…”Thank you very much.”

What I actually got to taste

What I originally thought would be a taste of a single standard bottling turned into an amazing flight of whiskies! The “warm-up” dram provided by Mr. Paterson was actually the Dalmore King Alexander III! A very nice whisky, though not something that jumped out at me as being head-and-shoulders above a more standard (and less expensive) Dalmore like the 15 year.

Next up was a special treat in its own right. A 30 year old bespoke sherry (Matusalem?), used to treat the casks of some of the “special” Dalmore releases. Wow! I had just recently stated on Twitter that I was not a fan of Sherry, even though I love whiskies aged in sherry casks, but this sweet dram was nothing like the more inexpensive and younger sherries at the local wine store. Not cloying at all, it contained many of the ripe red fruit and cherry flavors that I love in sherry cask whiskies.

With that intro to good sherry, The Nose returned to the sample counter and shielded me from the bottle he was using to pour the next dram. More on that below. The final dram was none other than one of my favorites…the Dalmore Mackenzie special release. But back to the “secret” dram that followed the 30 year sherry…

The 1868 Dalmore is in there somewhere.

Tasting an 1868 Dalmore

The Nose was very coy about what I was about to taste. But he wanted to walk me though the process of nosing and then tasting it. This was a smaller dram than the previous two. It was clearly something special. Was I actually getting to try a 40+ year old Dalmore (one of my Bucket List items)?!

There were big, big espresso coffee notes on the nose, with chocolate. Some over-ripe red fruits as well. But it was the coffee notes that stood out to me. I’d never experienced that flavor in such a strong way on the nose of a whisky. It was absolutely amazing. I could have just sat there and nosed that glass forever. At this point, The Nose revealed that what I had in my glass was Dalmore from 1868! I wonder if my face went flush. I couldn’t believe he was letting me taste this!

On to the actual tasting, this is where Mr. Paterson tortured me a bit. He had me take a very small sip and hold it on top of my tongue while he proceeded to count and talk to me FOREVER! “Hold it, hold it, don’t swallow…” All the while, I’m failing to keep the liquid completely on the top of my tongue. It’s slowly leaking down the sides/back of my tongue into my throat. I sneak small swallows hoping he doesn’t notice. “Ok, now put it under your tongue and hold it there…” I complied the best I could, though most of the small dram had already snuck down my throat. “Now back up on top again…and swallow.” I asked if he expected me to do this with every sip I took. The answer was no – once you’ve acclimated your tongue, feel free to proceed in a more casual manner. :-)

I had already tasted some “older” sherry-cask whiskies (The Last Drop and Classic Cask 35 Year), so I had a good idea what to expect when this old Dalmore hit my mouth. It was going to be very woody, bourbon-like, and so dry my tongue would feel like it was shriveling up. Wrong! This was a very fresh, active, acidic, juice-like experience, full of seville oranges. Speaking of which, go take a sip of orange juice, hold it on your tongue, and let it roll over the sides and down the back of our tongue. The tingling sensation from the 1868 Dalmore was like that. It was almost an over-the-top acidic experience, actually. Certainly not boring! I also recognized some flavors from the Sherry we had just tried.

After that initial nosing and tasting of the small sip of Dalmore 1868, The Nose gave me a bite of Dark Chocolate to tie all of the flavors together and complete the experience. Actually, he said the ideal experience would include a coffee and/or cigar if I recall correctly. Kind of like a well chosen multi-course meal.

I can’t help but wonder if part of the magic of these old Dalmores is that Mr. Paterson flirts with the boundaries of what is allowed in proper seasoning of the casks with sherry. Certainly, he has gone to great lengths to choose the RIGHT sherry to season his finishing casks on these best of the best Dalmores. Whatever the secret is, I would never have imagined the flavor on the palate was coming from the same liquid that produced that coffee nose. But once I had swallowed and taken a deep breath, there was that coffee and chocolate again. A magical transformation!

Conclusion

Wow! Guided through an amazing whisky tasting by an amazing whisky legend. What an experience! The 1868 Dalmore truly was incredible. It smelled like no whisky I had nosed before. It tasted like no whisky that had previously touched my lips. Quite an education for the senses. Mr. Paterson said this was one of the “components” of the very expensive Dalmores that have been released in recent times. This makes sense. The individual elements of taste and smell were incredibly unique, but not necessarily the most balanced overall whisky experience I’ve had. I’m sure this is where The Nose works his blending magic on the official releases…finding the right balance of 1868 and other vintages to produce a dazzling final result.

Thank you Craig McGill for adding this unforgettable experience to my trip! And thank you Richard Paterson for not only fitting me into your busy schedule, but for sharing such a rare piece of history with an ordinary guy like myself.

Up Next

This wasn’t actually the FULL Richard Paterson experience (or Craig McGill experience), but I’ve written enough in this blog post. I’ll post another with some final details from my Whyte & Mackay visit, and my theory on which casks that 1868 sample came from. Also, some thoughts on super-premium whiskies vs. more standard bottlings from the perspective of a middle class enthusiast.

Cheers, Jeff

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Introduction

I recently passed through Glasgow for a couple of days, and made arrangements to meet up with Craig McGill for drinks on my first afternoon. He does digital PR work for Whyte & Mackay. At the last minute, he contacted me and let me know that if I could head straight from my arrival at Glasgow Airport to the W&M office, I might be able to meet with Richard Paterson (aka “The Nose“), famous Whisky Ambassador and Master Blender for Whyte & Mackay, for a few minutes in his Sample Room. Challenge accepted!

The Whyte & Mackay Office

Located a short walk from Central Station in downtown Glasgow, the Whyte & Mackay office is a modern, shiny high rise building located next door to a Gothic style cathedral built in 1904. I met Craig on the ground floor, and he took me up 8 floors to where Richard Paterson’s playground, er…sample room, is located. We were a little early, but went straight past the quiet reception desk to the blending room to wait for Mr. Paterson. The room looks to be around 20′ x 25′ in size, with cabinets running the length of the long walls. On top of the cabinets were hundreds of sample bottles and dozens of tasting glasses (all business). In the middle of the room was a large table with commercial bottlings on display, and a small replica of a still (all show). Above the cabinets and sample bottles were cupboards filled with old whisky bottles (museum-like).

Just another day at the office for The Nose

Some old bottles...and a Mackinlay replica?

It was extremely quiet and clean, with a mellow vibe. Show pieces aside, I felt like I was standing in a medical lab. I stood in the middle of the room afraid to touch anything on the side cabinets, or see anything I wasn’t supposed to. Craig walked over to the cabinet on the right side of the room, nonchalantly reached over a bunch of samples and plugged his phone in to charge. He was obviously comfortable in here, so I asked if it was ok to look around. “Sure, go right ahead!”

That’s when Richard’s assistant [of over 30 years!] Margaret entered the room, grabbed a bunch of used tasting glasses from the cabinet on the left wall and put them into an industrial washer in the front corner of the room. As I started to check out the bottles on display, and sneak a peak at the labels on some of the sample bottles, she proceeded to place 20 clean tasting glasses out on the other cabinet in front of a set of sample bottles from Invergordon (photo above), and then poured the samples into the glasses. I guess this was to be Mr. Paterson’s afternoon work…checking to see how 20 barrels from the warehouse were coming along. About that time, I worked my way to the far end of the left wall and became aware of the labels on some of the sample bottles there (photo below). My heart jumped up in my throat…Dalmore 30 Yr, Dalmore 40 Yr, Dalmore 1951, Dalmore *1926*…just sitting there in front of me!

Some very old, very rare samples!

Enter “The Nose”

After stuffing as many sample bottles as possible into my pants pockets [no, of course not], Richard Paterson came through the door in his dark suit and bright pink tie, and the room came to life. If you’ve seen him in videos, he had that same high energy level that either sucks you in, or puts you on the defensive…like you’ve walked onto the set of a Billy Mays OxiClean info-mercial. I’m a fan of The Nose, so I let myself get sucked in, as it’s all in the spirit of fun and whisky appreciation.

In my next post, the “Richard Paterson Experience”…

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Introduction

Mackinlay's Shackleton replica bottle

Mackinlay’s Rare Old Highland Malt Whisky is a replica of the whisky found under Earnest Shackleton’s hut in Antarctica, from an expedition in 1907. After some of the original whisky was very carefully thawed out, Master Blender Richard Paterson had the opportunity to try it, after which he created this replica whisky expression. It’s a limited edition of 50,000 bottles, and comes in really cool packaging. Bottled at 47.3% ABV, with no coloring or chill-filtering, it is now available in the U.S. for a pretty steep suggested retail of $200. Shopper’s Vineyard has it for $145, though.

I’ve been dying to get my hands on some of this whisky, but was not having much luck. First, I got an email out of the blue in April from the PR department at Whyte & Mackay saying that a sample was on its way, followed by an “oops” email that they couldn’t ship to the United States. Then I came across an opportunity to split in on a bottle and get 50ml for about $20 (including shipping from Netherlands). Well, I paid the money, but never saw a sample. I guess somebody working for the postal system got thirsty.

The sample I’m reviewing here came from the baddish group, who I believe handles PR for Whyte & Mackay products here in the U.S. Thank you Laura and Patty!

Tasting Notes

This is a blended malt (single malts only…not a traditional “blend”), with no age statement, but is said to contain malts ranging from 8 years to 30 years. The 30 year portion likely comes from Glen Mhor, which was one of the backbone distilleries for Mackinlay’s back in the day, but was shut down in 1983.

Mackinlay’s Shackleton replica whisky; 2011; 47.3% ABV; $150 – $200

Nose: Creme brulee sweetness (vanilla, caramel, and caramelized sugar), light peat smoke (like Highland Park, not Islay), something grassy and a little “wild”, polished wood and dusty books, and little bit of Dalmore chocolate orange.
Palate: The sweetness carries through, both caramel and chocolate. There is some nuttiness, and a hint of peat. It has an interesting way of being both easy going and untamed at the same time. Not sure how to describe the untamed part, except that it reminds me of Springbank 10 year.
Finish: Sweetness on the tongue, with earthy peat followed by tea and tobacco leaves lingering in the back of the nostrils. A great combination, except it dies off pretty quickly, just leaving some caramel flavor on the tongue.

Comments: The Shackleton replica vatting tastes to me like a high quality blend, composed of Dalmore 12, Highland Park St. Magnus, and a little Springbank 10, all laid down on a bed of good column still grain whisky to smooth things out and make it easy to drink. The Dalmore traits especially stand out, from the manner in which the sweet profile presents itself to the library and tea leaf notes. The smoke and grass combination is where HP St. Magnus comes in. Enjoyable from start to [a little disappointingly short] finish, this ranks as a high B whisky in my personal scoring system. 87 points.

Conclusion

I’m really glad I got a chance to try Mackinlay’s Rare Old Highland Malt. It’s a special whisky, for sure. While I mentioned a number of familiar components, the way they’re combined results in a unique and enjoyable profile. I hope Whyte & Mackay ends up making a standard release Mackinlay vatting or blend with as much of this flavor profile as they can squeeze in. I won’t be paying $150 for a bottle of this limited release expression (it’s going on my Christmas wish list, though), but I strongly recommend seeking it out in some manner. Whether that be via full bottle purchase, or through a local whisky club or bottle share.

Cheers,
Jeff

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Introduction

Can a glass of whisk(e)y be sexy? I’m not talking about some weird fetish here. Rather, are there certain drinks that work better than others on a romantic evening with your loved one? I’ve found that there are some whiskies that I reach for on date nights with my wife, and others that I purposely avoid. For example, a glass of Ardbeg, based on my wife’s tolerance for certain odors, would require me to sit in the next room. Not sexy. I’ve had some more expensive go-to drinks in the past for these situations…typically 18-21 year old Scotch whiskies with at least some sherry cask influence. These are whiskies where the spirit has been somewhat mellowed over time, and the oak from the cask has been kept in check.

But what about more accessible (affordable) whiskies? The Macallan or Glendronach 12 year offerings do the trick for me, but lately, I’ve found myself reaching more often than not for my bottle of The Dalmore 12 year. Hopefully this is based primarily on the taste. Of course, there’s also the power of suggestion. I read this article in Wired about Richard Paterson (The Nose), where they said of one of his tasting sessions:

Paterson talked constantly during the tasting session, describing each sip with words like “sensual” and “sexy.”

Then there’s the super duper ultra premium Dalmore expressions that sell for huge sums of money and are packaged in sleek decanters. Perhaps that plays on my mind when I’m looking through my cabinet for a mood drink. Regardless, my goal in this post is to compare the three expressions at the lower end of the Dalmore range in search of my go-to affordable and “sexy” whisky. I’m talking about the 12 year, Gran Reserva (previously Cigar Malt) and the 15 year. Many thanks to Laura from The Baddish Group in New York for sending me some Dalmore samples.

Dalmore samples

Tasting Notes

So, what is it about The Dalmore that puts me in the mood for love? It’s a combination of soft sherry fruit flavors (sometimes leaning towards orange), chocolate, caramel and subtle spices. Not overpowering, but not boring either. Let’s see how things shake out with these three expressions (prices are my local prices at a big box store in AZ):

12 Year (40%) $40 – Matured in 50% American white oak and 50% Oloroso sherry casks. This still comes across much like my previous tasting notes last year. A chocolate orange hits, then gives way to wood spices and pineapple upside-down cake. Fruity and sweet on the palate. Maybe a little fizzy, with some drying and some late spices. Relatively light on the finish, with a hint of smoke in the nostrils and a trace of tea. Soft and sexy, but still reasonably interesting. I think I like it a little more now than I did when I first got the bottle. Rating: B (85 points)

Gran Reserva (40%) $57 – Oh, baby, I can hear Marvin Gaye’s voice setting the mood as I take this one in. [Wait, I clicked on the YouTube link above. The point still stands, though.] It’s matured in all first-fill casks, 60% sherry and 40% bourbon, for 10-15 years, then married for 6 additional months in sherry casks. Where the 12 year was Terry’s chocolate orange, this one starts on dried fruits and turns to Godiva dark chocolate with orange liqueur. Brown sugar and cinnamon come through in whispers. The palate is a physical manifestation of the orange and cocoa nose, but also gets a little Coca-Cola fizzy like the 12 year. Not so much as to be distracting, though. The finish introduces some smoke and light mocha, and a 50% cacao chocolate flavor lingers on the tongue. This is one smooth operator. Rating: B (87 points)

15 Year (40%) $75 – 100% sherry casks,  a combination of Matusalem, Apostoles and Amoroso. Very noticeable sherry influence, but still light (not a sherry “bomb”). Going to the next level from Gran Reserva, this moves from dried fruits to ripe red fruits, then gives way to a bit of that orange I now expect from the distillery. There are dessert cooking spices (cinnamon, nutmeg, cloves), but they take a back seat to the sherry. The palate and finish are very polite, with some chocolate added to the mix, but it’s still light fruits that carry through to the short but enjoyable end. Rating: B (pending more tasting sessions)

Conclusion

Can you guess from my notes which of the three comes closest to serving as an aphrodisiac for me? :-)  I find all three of these expressions to be of similar quality. Last year, when I reviewed the 12 year, I said that it was good, but I wanted more oomph. Granted, I’d gladly accept an update from Dalmore with all of these bottled at 46%, but I’ve also come to better appreciate more subtle and laid back whiskies. Today, I would rate all of these as solid B whiskies in the 85+ point range (based on my personal rating scale).

The 12 year is probably the most “interesting” of the three, actually, but also a little less refined than the other two. It’s clearly the best value of the bunch, though. The 15 year is a very nice, polite, medium-sherried whisky. However, if I want good medium sherry flavors and a nice personality, I’ll probably shell out 40% less money and purchase another bottle of Glendronach 12 year. The Gran Reserva is my new favorite “less expensive” Dalmore by a narrow margin. It’s so elegant and refined; so sweet and smooth; it’s the perfect mood drink for me on a romantic evening. I now own a full bottle of this (well, it was full last week). What’s your favorite whisk(e)y aphrodisiac?

Update: I mentioned above that the Gran Reserva used to be called “Cigar Malt.” What I forgot to point out is that the Cigar Malt was bottled at 43%. If I manage to find a dusty bottle of that somewhere, I’m definitely going to buy it and see if that extra 3% made a difference.

Other opinions

Ok, I don’t expect other single malt whisky fanatics to be quite as into Gran Reserva as I am. I totally get that it’s not as “interesting” as a lot of other malts, and if you compare it side-by-side to more agressive whiskies, it might seem downright boring. But the above is my own true reaction to these expressions at this point in time. Here are some other opinions, mostly positive, but more often than not, wanting for more.

  • Whiskyfun.comby Serge – All three rated in the same post. You know, Serge really doesn’t rate these that much lower than me. The Gran Reserva is his least favorite of the three, though. Although I’m surprised to see him describe it as “pushy.”
  • whisky-pages – You can find all three on their Dalmore page. Holy crap…they also have Terry’s chocolate orange in the notes! Although, they associate it with the Gran Reserva, as opposed to the 12 year. Splitting hairs, though. They also seem to like all three about the same.
  • WhiskyNotes.be – Ruben reviews the Gran Reserva. You know, 81 points is a pretty respectable score for Ruben. He certainly has a point that it would be nice to try it at 43 or 46% ABV.
  • Malt Advocate – John Hansell reviewed the full Dalmore lineup. Like Serge, he rates the 15 year a few points higher than the other two.

Ok, maybe the scores in these reviews by more learned palates than mine aren’t that far off from my own. Jim Murray, on the other hand, says of the Gran Reserva’s finish – “well, is there one?” before handing it a score of 78.5 in his Whisky Bible.

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Introduction

Dalmore Mackenzie

Last year, on my 40th birthday, I treated myself to a bottle of Laphroaig 30 year and had a “scotch party” to share it with friends. That was actually my first birthday as a “scotch drinker.” I decided I liked the idea of celebrating my birthday with a special, limited edition bottling. I didn’t want to spend quite as much this year, but was keeping my eye out for the right whisk(e)y when The Dalmore announced the pending release of “Mackenzie” in March. Priced at around $125 (although not available in the U.S.), Mackenzie is a limited release of 3,000 bottles, all individually numbered with a special molten metal stag on the bottle.

Specially crafted by Master Distiller Richard Paterson, the Mackenzie started its maturation process in American white oak casks in 1992. After 11 years, it was put into fresh port pipes for another 7 or so years and bottled at 46%. Additionally, each bottle comes with a card, instructing the purchaser how to get a free limited edition print (12″x16″) of the famous “Fury of the Stag” painting that is also printed on the box. Finally, a portion of the proceeds go to The Mackenzie Clan, with whome the Dalmore distillery has long been affiliated. You can read more about the bottling, the painting, and the release party in this article at Luxist.com.

Tasting and Comparing

Oh, this is a good one!

The nose is rich and fruity, with lots of dried red fruits. The Dalmore citrus is apparently toned down quite a bit from the time in port casks. Not as much sherry sweetness as in the Dalmore 21 year. Actually, this is VERY close in character to Highland Park 18, including a hint of smoke. The HP has an earthy component not present in Mackenzie, but everything else is there. Actually, the nose on Mackenzie is not quite as expressive as the other whiskies I’m comparing it to, but stick your nose in there and spend some time with it and it’s well worth the effort.
The palate has good body and retains the fruity character. As it passes towards the back of the tongue, a nice spiciness takes hold. Bottling this at 46% was an excellent choice!
On the finish, the spices carry on through, joined again by red fruits, oak and a hint of smoke. When comparing directly to Dalmore 21, I thought the Mackenzie presented cherries on the finish as well. I haven’t read anything about Dalmore using peat like HP does, but I keep thinking there’s some hidden in here. Maybe it’s just the interaction of the oak with the spirit? It lasts every bit as long as the HP 18 and Dalmore 21. A very enjoyable finish.

Mackenzie and Dalmore 21

Comments: This is only my third Dalmore (after the 12 and 21 year bottlings), but it’s now my reference for this distillery. The only negative I took away during comparisons was that I had to work harder to coax out the nose. Overall, I like this better than the 21 year. I think the Dalmore 21 falls squarely in the “dessert malt” category. The Mackenzie certainly can be used in this way, but I think it’s more versatile, like HP 18. Now, between Mackenzie and HP 18, it’s pretty close to a draw, though I’m leaning slightly towards Mackenzie because of the extra oomph provided by the 3% additional ABV. Thank you Richard Paterson for crafting this delightful malt…more like this, please!

Rating

  • Score: 90/100 (A-) After comparing this directly to HP 18, I might consider dropping my score on that one from 90 to 89. They’re very close, though.
  • Bottom Line: Outstanding balance, and great use of Port casks. Maybe it’s the 46% bottling, but there’s an extra kick on the late palate and early finish that I haven’t experienced from other Dalmores. I’m going to miss this bottle when it’s gone.
  • Value: Ok, this isn’t cheap, and if you’re in the U.S., you’re going to have to pay shipping from Europe. However, when you combine the nice packaging, contribution to the Mackenzie Clan, and of course, the great taste, I think it’s a treat well worth the asking price. Given all of the $500+ “special releases” floating around these days, I’d be happy to see more like this one.

Other opinions

  • Luxist.com – I linked to them up at the top of the article. They’re quite impressed with this one as well.
  • What Does John Know – 91 points here. Another very positive review!
  • whisky-pages.com (scroll down) – Rating this the same as Gran Reserva, they also noted smoke and cherries (glace).

Mackenzie Box

Card depicting 'Fury of the Stag' painting

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Introduction

The Dalmore 12

The Dalmore 12

This post is about The Dalmore 12 (OB), 40% ABV. It’s matured in 50% American white oak ex-bourbon and 50% oloroso sherry wood casks. The Dalmore line has been recently updated, with changes made to the whisky as well as the packaging. The “old” 12 year was matured in 70% bourbon and 30% sherry casks. I’ve had Dalmore on my list of distilleries to try, but hadn’t really sought any of the expressions out. I guess that’s fine, as there was apparently a bit of a delay getting these new releases onto the shelves in the United States. My local specialty shop just got a few of these 12 year bottles in within the last month.

Tasting notes

Here’s what it says about the taste on the box:

Orange marmelade and rich spice, elegant and refined with concentrated citrus and oloroso sherry, an aftertaste of great abundance.

It’s been AGES since I tasted “great abundance”. I can’t wait!

On the nose, I get a Terry’s dark chocolate orange ball with some cinnamon potpourri spices. Also, I’m reminded of a wood-paneled library with leather bound books. I then work through to some fruity sweetness – I want to say peaches in brown sugar syrup. At the end, I get a hint of tea leaves (it comes and goes, though). I felt the overall presentation of the nose was a bit laid back.

On the palate, it’s sweet and somewhat watery. It reminds me a bit of Coca-Cola, which is something I get with bourbons as well. Heading into the finish I get another hint of spice, and some drying on the tongue. Finally, a reminder of the sherry component before it all fades away fairly quickly (maybe a hint of smoke in the nostrils at the end).

Conclusion:

This was my first Dalmore. I’m very satisfied with the flavor profile, and look forward to trying other Dalmore expressions. My only gripe with this one is that you have to really go after the laid back nose, and the palate and finish are too gentle. It goes down extremely easy, but I want more oomph. You’ve got a great profile Dalmore…give me more of it! That being said, I’ll very much enjoy working my way through this bottle. I see no reason to disagree with the 83/84 point scores by Serge Valentin and John Hansell (links below).

The unboxing

This may be a bit over the top, but I took a video of the unboxing of my Dalmore 12, much like you would see somebody do with the release of a new Apple product:

Other opinions

  • WHISKYFUN.COM by Serge – He likes this one, and rates it 3 points higher than the previous version of the 12 year.
  • What does John know? (Malt Advocate) – John mentions pineapple upside down cake on the nose. I can certainly see that in place of my peaches in syrup notes.
  • whisky-pages – Some great notes by Gavin and Tom. I can totally identify with their descriptions. They say the finish is longer than the old Dalmore 12. Wow…that one must have been crazy short!

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