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Dalmore Scotch , a new angle
By Darryl Beeson
The Dalmore distillery was founded in 1839 by Alexander
Mathieson and then passed to the Mackenzie family whose family crest of the
"twelve pointer stag" is found on each bottle. The house shows a refreshing,
youthful spirit.
"I travel 10,000 miles a month, it has given me a great perspective of spirits.
The Scottish cuisine has improved greatly in the past twenty years.
The Dalmore goes well with beef or lamb, while the coastal whiskies go well with
seafood," explains Dalmore ambassador Simon Brooking. "The workers in the
distillery can tell if something is not right by the sounds that they hear.
Sometimes an adjustment is made by pinging or tapping a dial. The locations are
remote and repair help is not nearby, kind of like being on a ship. We are based
in a town Alness, located in the northern region near Inverness."
"Single malts have a lot of personality. A blended Scotch, it is like putting
ten personalities in a elevator. Is single malt better? Not necessarily so,"
suggests Brooking. "I like to show people that there are other options, starting
off with the cocktails. A great way to start is to have a Dalmore 12 (year old)
with ginger ale." The mix is very refreshing and balanced in flavors. The
vanilla and caramel notes marry well with the ginger flavors, along with the
Asian spice. This Scotch is not overly peaty
or smoky. The Dalmore 12 ($32.99) is 65% bourbon cask, 35% sherry cask, with the
predominate flavor of vanilla from the bourbon barrels. About three to five
liters of the original contents of the barrel are in the wood, though the barrel
is empty, thus the influence of the Bourbon.
"The optimal nosing and tasting is at 35-38% alcohol, though the whisky comes to
you at 43% strength," explains Brooking. "The floral opens up when a bit
generous splash of water is added, heather is in the nose and it grows in the
region where this whisky originates. A couple of drops of water is not enough.
There is a huge misconception in America that adding water dilutes. You find
more flavor and the bottle lasts longer. Try it neat first then add water. You
miss by not experimenting with it."
Dalmore21 ($99) "90% Bourbon barrels and 10% sherry, so there is a lot more
vanilla and caramel than the twelve year Dalmore," says Brooking. "We came in as
the underdog and have had double digit growth." Texas, where this author
resides, is a big Bourbon drinking state. The Bourbon barrel influence may
explain why The Dalmore is very popular in Texas.
Dalmore Cigar Malt ($35) "This is a much darker spirit because of the 65% Sherry
cask and 35% Bourbon barrel ratio," proposes Brooking. "There are coffee,
chocolate, and raisin notes. It is called the Cigar malt because the mouthfell
coats the tongue to soften the tobacco smoke and it marries well with the
tobacco flavors. It is to be enjoyed not exclusively with a cigar. It is not
peaty or smoky . Wine drinkers do enjoy this scotch." Try this undiluted with
dark chocolate. The flavors explode together in a perfect
pairing.
Dalmore Gonzalez Byass 1973 ($249) "There is almond, spice , hazelnut, a touch
of marzipan, citrus perhaps like orange marmalade, in summary the taste is much
lighter than the nose. The finish is soft and long," concludes Brooking. "a
complex multitude of exotic flavours immediately arouse and stimulate the
palate. Although the presence of wood notes are anticipated, the final outcome
is a perfect balance between the spirit and sherry. The impact is sensational -
a loving marriage - a lasting union." The bottle may be difficult to find in
stores, but is well worth the search. With a heritage of sherry production
stretching back more than 160 years, Gonzalez Byass can only be regarded as the
very best in the business and the 1973 testifies to a mutual respect between two
premium brands - brought together to bring you the ultimate single malt
experience.
For over 160 years, the distillery has produced malts of great character and
distinction. The Dalmore Single Highland Malt Whisky Collection has won
numerous, prestigious awards and is recognized as being one of the finest
distilleries in the world. From Norse and Gaelic, Dalmore means "the big
meadowland" referring to the rich and fertile Black Isle, on the opposite shore
of the Cromarty Firth from the distillery. Take in more information at
www.thedalmore.com.
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Darryl Beeson travels the world looking for great wine
values. In the past, he has been wine steward or cellar master for The Mansion
on Turtle Creek, Voltaire, and The Adolphus Hotel. Not one for stuffiness or
secret handshakes relative to wine, this Texan might now be described as a "ki-yi-yippee
sommelier, sommelier." Beeson reports on wine, spirits, food and travel for
numerous publications.
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