Dalmore is a distillery I’ve become very familiar with, and fond of, as a result of a variety of samples that their PR company has sent me. I was familiar with the name because of the notoriety of “The Nose,” Richard Paterson, and his blog; but it wasn’t something I’d sampled often. That said, I was a fan of their Dalmore Cigar Malt Reserve, a smokier rich scotch that would most certainly go well with a cigar. I knew that trying out their Dalmore 18 would be a most positive experience. I was not mistaken.
Dalmore 18 has a very rich amber color that isn’t as dark as a Macallan 18 but pretty close. It’s matured in American white oak for 14 years followed by three years in Matusalem Spanish sherry butts for three years. It’s final year is spent in “upstanding sherry butts,” which I’m not really sure what “upstanding” means (very well behaved barrels?) Either way, what comes out is quite remarkable.
My nose is a little under the weather so I can’t really tell too much outside of a slight scent of almonds and toffee. On the palate, the first note that rings out is that of citrus, one of my favorites when it comes to scotch. There’s a slight hint of sweetness, accentuated by the orange peel citrusy flavor (think the smell a few seconds after you zest an orange, the smell that lingers in the air), but it’s by no means “sweet.” It’s got a bit of a spiciness, similar to but much less in prominence as is in Glenlivet 12, but the finish is mostly caramel and marzipan.
For my next trip to the store, I’m probably going to pick up one of these.