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This is an upgraded version of The Dalmore 12. This award winning 18 years old edition is matured 14 years in American white oak ex-burbon casks, and the last 4 years in 30 year old Matusalem oloroso sherry casks. The extended maturation and wood exposure creates a more well-rounded finish with a lusciously creamy and sherried body.
Awards:
International Wine & Spirit 2017
Silver Outstanding – Scotch Single Malt – Highland
International Spirits Challenge 2014
Silver – Distillers’ Single Malts between 13 and 20 years old
International Wine & Spirit Competition 2014
Bronze – Scotch Single Malt – Highland
International Wine & Spirit Competition 2013
Bronze – Scotch Single Malt – Highland
Tasting Notes:
ABV: 43%
Colour: Copper Bronze
Nose: A distinct smell of pine gushes out followed by a strong fruity sweetness, ended by a slight pleasant spiciness. (13 points)
Palate: Sweetness of chocolate raisins immediately engulfs the palate with slight hints of plums. As the whisky stays in the mouth longer, notes of coffee and vanilla appears and ends with peppery spiciness (17 points)
Body: A well-balanced whisky. It is worth noting that the spiciness comes after the fruity flavours and it’s not over powering. (33 points)
Finish: Long fruity finish with slight taste of citrus. (18 points)
Total grade: 81 points
This is the entry level of The Dalmore series. Aged 12 years old, this whisky from the Highlands spent its first 9 years maturing in American white oak ex-bourbon casks. Half of the spirit is then transferred into 30 year old Matusalem oloroso sherry casks for the final 3 years. These spirits are then married together for bottling. What results is a rich and beautiful single malt because of the added maturation in sherry cask – a bold process in making a 12 years single malt.
Awards:
International Wine & Spirit Competition 2017
Silver – Scotch Single Malt – Highland
Tasting Notes:
ABV: 40%
Colour: Golden Amber. Unlike other 12 year old whiskies, The Dalmore 12 years has a darker hue, due to the 3 year maturation in sherry casks.
Nose: The sweetness of caramel fudge floats to our nose the moment the bottle is opened. Strong vanilla with a hint of citrus follows after. (15 points)
Palate: Hint of spice hits the tongue before the sherry sweetness takes over. Thick and velvety smooth feel with delicate citrus notes. (15 points)
Body: A well balanced whisky that is velvety smooth. Easy to drink, suitable for after dinner. (32 points)
Finish: A medium-long finish that is slightly dry; sweet with toffee notes and a hint of vanilla. (18 points)
Total grade: 80 points
The distillery of The Dalmore is housed in Alness, some 32km North of Inverness. It is located at the banks of the Cromarty Firth overlooking the Black Isle.
The Dalmore sits on a legend that dates back to 1263, where Colin of Kintail, the then Chief of the clan Mackenzie, acted in good faith to save King Alexander III of Scotland from a charging stag during a hunt. Colin of Kintail killed the stag with a spear in its forehead, shouting “Cuidich ‘n’ Righ” – Gaelic for “Save the King” as he struck the killing blow. The grateful king awarded Brave Colin the lands of Eilean Donan and the motto “Luceo Non Uro” which means “I Shine, Not Burn”. Colin of Kintail and the clan of Mackenzie were also granted the right to bear a 12-pointed Royal Stag as their crest.
The distillery of The Dalmore was established in 1839 by entrepreneur Alexander Matheson. He searched for the perfect location for his distillery, but he wanted something that was different from the others. Not willing to give in to creature comforts in Speyside, where many other distilleries were located, Matheson strived to find the perfect location in which the best natural resources could be used to make the finest whisky. He finally settled on the isolated area at the banks of the Cromarty Firth, in full mercy of the harsh winds from the North Sea. On this wild uninhibited land, Matheson built everything from scratch – from warehouses to railways. This uniqueness of its founder is the reason that The Dalmore continues to have its own unique character and taste up till today.
After running The Dalmore for 28 years, Alexander Matheson wanted to pass the distillery to new owners in 1867. At this time, Andrew and Charles Mackenzie took over the helm of The Dalmore, gifting the iconic 12-pointed Royal Stag emblem to the brand. Their passion for creating exceptional whiskies fuelled a whole new era in the history of The Dalmore. That passion stands up till today, where Master Distiller Richard Paterson continues to create exceptional whiskies for The Dalmore.
11311 Harry Hines Blvd
Dallas, TX, United States
(555) 389 976
dallas@enfold-restaurant.com