The Dalmore Port Wood Reserve Highland, 700 ml | Spirits

Preview: The Dalmore Port Wood Reserve Highland, 700 ml

The Dalmore Port Wood Reserve is initially stored in casks formerly used for bourbon and is split...

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The Dalmore Port Wood Reserve is initially stored in casks formerly used for bourbon and is split after a total resting period of 14 years. One half continues to mature in American bourbon white oak casks, while the other half is finished in former port wine casks (Tawny Port Pipes) of W & J Graham's Port Lodge. After a further maturation period of about two to three years, the Single Malt is blended again. The result is a slightly malty whisky with a dense yet smooth body and intense flavours of red raspberries and dried plums. The fruity aroma is joined by creamy caramel notes, chocolate and a fine nuance of candied ginger. A light, earthy bitterness is elegantly balanced with hints of very liquid honey. A long, fruity finish with hints of raisins and pleasant sweetness. The Scotch leaves notes of roasted chestnuts and aromatic gingerbread and a slight hint of tobacco.

The Scottish distillery has bottled it with a strong alcohol content of ABV 46.5 %.

Perfect for fans of fruity-sweet and spicy malts.

Loosely translated »Dalmore« means »great valley«. Single Malts by Dalmore are characterised above all by their dark-fruity aromas. These are created by the use of sherry casks during the maturation of this Highland whisky. The water comes from the Averon river. It has its source near Loch Morie in the heart of the northern Highlands and flows through the small town of the same name where the distillery is located. Dalmore malts have been distilled for generations in hand-hammered copper stills of various sizes. The different sizes of the pot stills create a complex and particularly full-bodied whisky. There are many secrets in the production of whiskey. Every whisky tastes different, even whisky by The Dalmore Distillery can have different nuances if it has been aged in different casks. This whisky is created from a few ingredients (clear water, high-quality barley, special yeast) and goes through a long storage process. Its taste is influenced by countless small subtleties and thus becomes a pleasure not only for the connoisseur.

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The history of the Dalmore distillery, initially a classic farmhouse distillery, began in 1839. Alexander Matheson founded the distillery with the fortune he had allegedly amassed through the illegal opium trade in Asia. Alexander Matheson was less a whisky distiller than a businessman and immediately leased the distillery to the Sunderland family. When success failed to materialise, the brothers Charles, Andrew and Alexander Mackenzie took over the management of the distillery in 1867. Barely 25 years later, in 1891, it became the property of the Mackenzie family. Today it is one of the best-known single malt distilleries and is still based on the shores of the Cromarty Firth in the northern Highlands.

The bottles of Dalmore whisky are unmistakably adorned with the head of a mighty royal stag. According to history, in 1263 Gerald (Collin) Fitzgerald, a member of the Mackenzie clan, saved King Alexander III from a charging stag. With a single arrow he killed the mighty beast that threatened to impale the king. Out of gratitude and in recognition, King Alexander III then granted the clan the privilege of bearing the twelve-point stag on their coat of arms. Since the takeover of Dalmore's by the Mackenzie family, the head of the royal stag has adorned every bottle to this day.

Thanks to friendly connections between the Mackenzies and James Whyte and Charles Mackay, Dalmore merged with Whyte and Mackay in 1960 to form Whyte & Mackay Ltd, which continued to own the distillery until 2007. In 2007, the company was taken over by its current owners - United Spirits Limited.

The distillery has been expanded several times in the course of history, increasing the production capacity bit by bit. The last time capacity was increased - from 3 million to the current output of 4.2 million litres - was in 1991.

Master distiller Richard Paterson (»The Nose«) joined Whyte & Mackay on 14 September 1970 and has thus worked for The Dalmore for more than fifty years. He is admired around the world for his passion and innovative approach. His immense knowledge has enabled him to succeed in creating extraordinary spirits for The Dalmore and to become a whisky icon himself.