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A once in a lifetime selection of six exceptional single malt whiskies, celebrated by the release of three unique collections that tell the story of The Dalmore’s relentless pursuit of excellence through six decades.
At 12:02am on Saturday, 1 January 2000, The Dalmore is the first distillery in Scotland to create a new spirit in the new millennium. This is filled into a Matusalem oloroso Sherry cask where it is nurtured by hand for the next 20 years.
As the decade progresses, The Dalmore embarks on a stellar trajectory, as collectors’ interest grows, its releases break records in specialist stores and auctions.
This exceptional single malt has been crafted entirely in Matusalem sherry butts from the González Byass bodega in southern Spain.
Matured in a solera system for at least 30 years - Matusalem is a blend of 75% Palomino and 25% Pedro Ximénez grapes, combining to perfection the depth of an aged sherry with the sweetness of a dessert wine.
Matusalem casks are available exclusively to The Dalmore, their influence integral to most of our expressions today. The 2000 is an extremely rare example of a Dalmore fully matured in these exquisite casks.
Satin wood, honeyed gold.
Caramelised tangerines, sun-kissed raisins soaked in aged Matusalem oloroso Sherry, Christmas cake and mulled wine take centre stage. An avalanche of exuberance with Bramley apples sprinkled with cinnamon, ginger spice, orange peel and peach syrup. With the addition of a little still water, another layer of tantalising aromas emerges: baked wheat toast, soft chewy caramel, vanilla and dried figs.
Complex and intriguing, with a multitude of exotic flavours rolling over the palate: black maraschino cherries, bitter chocolate, coffee-esque and treacle toffee. A wave of glazed nectarines marinated in Marsala, muscovado, frangipane and Turkish delight.
A final kiss of liquorice, pecan cake, tarte tatin and maple syrup ebbs slowly away in the background.
In 1994, whisky lovers were increasingly clamouring for style and The Dalmore’s minimalist and iconic bell-shaped bottle was introduced, its sinuous curves echoing the voluptuous shape of the stills through which the distillery’s matchless spirit runs.
Style however must be accompanied by substance, and the story of this 25-year-old single malt is especially intriguing, involving as it does two of the world’s most illustrious fortified wines.
Aged initially in ex-Bourbon casks, this 25 year old whisky was then transferred into a Graham’s vintage Port Pipe from 1994 - an excellent, opulent year that was widely declared - before being crafted by hand for more than five years in a barrique used to mature Tintilla de Rota.
Tintilla de Rota is a sweet fortified wine from southern Spain, much celebrated and sold to the Spanish royal family in the 19th century, then all but forgotten before its revival by González Byass. Its unique character lends a new dimension of flavour to this amber shining liquid.
Amber cherry wood gold with glittering rays of crimson and honey.
Enticing aromas of Victoria sponge covered with plummy jam, glacé black cherries, caramelised citrus fruits and overripe apricots. Then, attractive hints of Sanguinello blood oranges, brioche dipped in Scottish heather honey, loganberry and juicy cherries all encased in a layer of Black Forest fruit. An excellent balance of damson plums and espresso coffee.
A silky haze of exquisite flavours of Madagascan vanilla pod, liquorice spice, crushed pineapple and Bramley apples. It continues with layers of caramel fudge, gingerbread smothered with icing sugar, soft chewy macaroons and cassis.
A burst of red cherries, glazed nectarines, frangipane and moist pecan pie builds up to a triumphal finish.
Master Distiller, Richard Paterson, spent almost 20 years working with and learning from Colonel ‘HAC’ Mackenzie, the last of the Mackenzie family to be associated with The Dalmore.
Today Richard celebrates more than 50 years with The Dalmore and continues this relentless pursuit of excellence, as personified by this extraordinary 40-year-old single malt which takes an age-old tradition and reverses it.
At The Dalmore, the journey usually begins by filling spirit into ex-Bourbon casks, before transferring the whisky into hand-selected, exquisite casks from a variety of sources: Sherry, Port or fine wines.
This decadent whisky moves from Bourbon casks into Matusalem Sherry butts, and then spends more than five years back in first-fill ex-Bourbon casks before bottling - a bold move which brings renewed life and vivacity to the spirit, creating a true masterpiece of malt.
Mahogany, amber gold, translucent.
A golden sunset with rays of manuka honey, roasted chestnuts, Pontefract cakes and Seville orange marmalade coming into play. Hints of caramel latte, powdered doughnuts, Victoria sponge cake and Black Forest fruit.
Firm and positive - this beautifully orchestrated single malt layers and coats the tongue with a rhapsody of enticing flavours of baked banana bread, vanilla custard laced with Pedro Ximénez Sherry, Christstollen cake and chocolate truffles. Leaving it long on the palate will unlock secret flavours of toffee apple, coconut blancmange, mulled wine and sun-kissed raisins.
A gentle whisper of bitter chocolate, marzipan and cocoa powder.
In the 1970s, appreciation of single malt whisky was still in its relative infancy. At a time when releasing single malts of long age was an act of rare boldness, The Dalmore was a true pioneer. The 1970s also saw the arrival at The Dalmore of Richard Paterson, since hailed as the greatest whisky maker of his generation.
For the young Richard, the decade was one of discovery, working closely with the Mackenzie family to unlock the secrets of the distillery and, in particular, the mysteries of maturation. This 40-year-old single malt is a tribute to the longstanding relationship between González Byass and The Dalmore: filled into American white oak ex-Bourbon casks in October 1979, before maturation in a particularly fine Matusalem oloroso Sherry butt.
A rare gem, this single malt has yet one more layer of complexity and exclusivity, thanks to ending its maturation journey in an exceptionally rare Graham’s vintage Port Pipe from 1952 - a year of post-war austerity when only tiny quantities of vintage Port were made.
Dark, deep and mysterious as it radiates an earthy mahogany, dazzling hue.
A carousel of dark, plummy fruits, Napoleon cake laced with aged oloroso, honeyed chocolate and sticky toffee pudding. Exuberant and charming nuances of Seville oranges, coffee-esque, liquorice spice and sweet sultanas. A finale of hawthorn blossom, fig syrup, Turkish delight and tarte tatin.
As the spirit lingers long on the palate, hidden treasures are unlocked: toasted pistachios, caramel fudge, maraschino cherries and Demerara sugar. Mouthwatering blood oranges, treacle tart, Rwanda black coffee and a touch of kirsch.
Maple syrup, pineapple and succulent dates drift pleasingly in the background.
A transformational decade, during which The Dalmore continued to flourish, 1967 was a landmark year. This was the year the stillhouse as we know it today was created - and where four stills stood, now there were eight.
This impeccably elegant 53-year-old single malt acquired divine layers of complexity from time spent in some of the finest hand-selected wine casks in the world.
The spirit was handcrafted in a selected 20-year-old Graham’s Tawny Port Pipe sourced from Portugal’s Douro Valley. Then matured in a barrique previously used to age Châteauneuf-du-Pape from acclaimed winery Château Mont-Redon.
The involvement of Mont-Redon is especially apt, since the heritage and complexity of Châteauneuf-du-Pape offers an echo to the character of The Dalmore itself. The wine is expertly composed from up to 18 different grape varieties, mirroring the diverse shapes and sizes of the stills that combine to create The Dalmore’s unique spirit.
Amber honey gold with dazzling rays of crimson cherry wood.
Tantalising scents of coffee mousse, soft chewy liquorice, caramelised oranges and black morello cherries. It goes on to reveal facets of crushed almonds, vanilla panna cotta, Parma Violets and raspberry myrtle. Finally, a soft kiss of roasted walnuts dipped in treacle, and dark, plummy fruits.
Complex but wonderfully intriguing, as a multitude of exotic flavours rolls out in gentle profusion to extenuate toffee apple laced with cinnamon, Devonshire fudge, spiced pear and sweet Sanguinello blood oranges.
Further layers of del golfo di Taranto clementines, tangy ground coffee, ginger spice and muscovado, in a richly textured and harmonious finish.
The astonishing 1951, a 60-year-old single malt, is one of the oldest whiskies ever released by The Dalmore. It is the last of the whisky distilled during the Mackenzie era, during which the practices which persist to this day were developed and perfected.
The spirit ran off the stills under the vigilant gaze of Colonel Hector ‘HAC’ Mackenzie, the last of the Mackenzies to manage The Dalmore, who took over the running of the distillery from his father in April 1946.
This enchanting spirit began its long journey to maturity in twin refill oloroso Sherry casks: Casks #1781 and #1782. But every cask is different, and this pair - both filled with The Dalmore’s new make spirit on the same day in June 1951 - encapsulates just that truism.
In the decades that followed 1951, brother and sister veered off in different flavour directions, only to be brought back together to create a superlative whisky that is so much more than the sum of its parts.
Deep mahogany, beaming copper and flashes of amber gold.
Generous and full, with a robust overture of aged oloroso Sherry, treacle toffee, liquorice stick, with hints of balsamic. A further layer of Olde English marmalade, freshly ground Java coffee, dark bitter chocolate and molasses immediately follows on. Subtle whispers of glazed cherries, moist Napoleon cake and sun-kissed raisins linger enticingly in the background.
Once tasted, never forgotten. The Sherry wood has cast its magical charm to reveal enticing flavours of pecan pie, banana fig cake, crushed almonds and hints of Chinotto oranges. As these enchanting flavours disperse, they are quickly replaced by juicy raisins drenched in Marsala, thick treacle, overripe pineapple and frangipane.
Whispers of black treacle, ginger spice and cocoa powder.