Dalmore Cigar Malt was discontinued in mid-2009, causing quite an uproar indeed. The whiskies used for the reworked version were actually slightly older, but naturally still pair perfectly with a cigar.
It’s a great whisky, whether you drink with its intended purpose in mind or not. And if you do enjoy cigars, you’ll want to know that the stick that provided the flavour benchmark for pairing is the hefty Partagas Serie D No. 4.
Nose: Caramel, shortbread, biscuits, coffee and chocolates. Simple, clean and moreish.
Palate: Yet more toffee, caramel edging towards the burnt cinder-toffee side of things. Flamed orange-zest, and perfectly integrated sherry.
Finish: Reasonably simple, Christingles (orange Zest and clove with a touch of cinnamon), more mid-palate than palate-coating.
Food Pairing: Creme Brulee (Western), Teriyaki Rib Eye Steak (Japanese), Fried Carp with Sweet and Sour Sauce (Chinese)
Overall: Definitely meets the criteria of pairing with a ‘BIG’ cigar.