Dalmore’s stunning 18 year old Highland malt is as rich, fruity and spicy as you could ever want from a Dalmore. Kudos to Richard Paterson for creating another veritable chocolate orange of a whisky. It really is a bit like drinking a chocolate orange, just without the need to wallop it with a mallet to get it to open, which really is an advantage. A surefire hit for the colder months, and an excellent evening dram for warmer months too. It is aged for 14 years in American oak, followed by three years in Matusalem sherry butts, before a final year in sherry butts.
Nose: Fruity and spicy with notes of vanilla, orange zest and potpourri, marmalade and sweet milk chocolate. A touch of leather and sultana.
Palate: A delicious fireside dram with notes of chocolate raisins, juicy citrus, stewed fruits, old sherry and pepper.
Finish: A long, fruity finish ending on almond, buttery toffee apples and cocoa.
Food Pairing : Wagyu Steak (Western), Japanese Pork Cutlet (Japanese), Barbecue Ribs (Chinese)