Brand Focus The Dalmore
Issue 167 | Whisky Magazine 31
“People are going to say, ‘Isn’t it
going to be a bit woody?’ I say no,”
asserts Richard. “Not if you use the
right cask to get the right style and
ensure that when you hold it in the
mouth it goes down like silk.” He’s not
βǤǡ
β
ǡ
century of maturation, and the distillery
character is remarkably pronounced.
Amongst notes of dark chocolate, cigar
ǡ
ǡ
cake, and plum wine, there’s also plenty
ǡ
spirit presence and fabulous mouthfeel.
β
‘old English marmalade’ and explains
that orange is in fact the cornerstone
of the Dalmore spirit style. What’s
particularly striking is the superb
β
β
ǡ
whisky and dominated its character.
“The whisky has been brought
β
oak from the Ozark Mountain Range
ǡǯͶͲǡͲͲͲ
of natural forest. When you talk about
ǡ
whisky and allows it to settle down for
ǡǡβǡͳͲǡʹͲǡdz
Richard. “But what we did with this
Dalmore, as it went down that runway
of maturation, we took it and decided
we wanted to make something really
Ǥǡͳͻ͵ ͅǡ
almost the war years (war wasn’t
͵ͳͻ͵ͻȌǡ
so there were restrictions on this
particular port Colheita. It’s full of body
ǡ
in its own right.”
In Portuguese, Colheita translates
Ǯǯ
wine made in a single year, from a single
ǡ
ȋȌ
bottling, though it is often matured
in cask for many decades. This differs
from Vintage port, which is made using
grapes from only one exceptional year
and is not matured for more than two
years in oak before being ‘declared’ a
Vintage. At this point it is bottled ‘on the
lees’ (that is to say, complete with dead
ǤȌ
be bottle-aged for many years before
Ǥǡǡ
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