The supremely elegant Dalmore Quintessence has been created by famed master blended Richard Paterson to celebrates his 50 years in the whisky industry. Better known as “The Nose” for his exceptional ability to assess whiskies through smell alone, Richard has become one of whisky world’s best known faces, having spent the last five years taking Scotland’s national drink to the four corner of the globe.
During this time, he has also been at the forefront of innovation within the industry – creating some of the world’s most coveted and iconic whiskies. And the new Dalmore Quintessence shows this old dog still has plenty of new tricks up his sleeve.
Richard describes The Dalmore Quintessence as a combination of his two great passions – Dalmore Distillery and exception red wine. Travelling to the vineyards of California, he has picked five different types of wine cask to finish the whisky in. Following an extensive period of maturation in white oak ex-bourbon casks, the spirit was split across five red wine casks and matured for a further five years, before being brought back together.
The most striking thing about this dram is the deep, cherry wood colour of the liquid. This accentuates the aroma of black forest fruits on the nose, along with the sweet zing of marmalade and deep notes of molasses. The forest fruits turn into tropical fruits on the palate, with warming ginger and all spice. It’s got the thick mouthfeel of melted dark chocolate. Maybe it’s the time of year, but I’m also detecting some sweet raisins and sultanas.
All in all, a truly delicious dram – happy birthday to The Nose!
(The bottle in the picture isn’t full size – it’s the very nicely designed sample which I received in the post).
For more information about The Dalmore, visit www.thedalmore.com