By Darryl Beeson

For more than 160 years, the Dalmore distillery has produced malts of great character and distinction. Founded near Inverness in 1839 by Alexander Mathieson, the distillery passed to the Mackenzies, whose family crest of the twelve pointer stag is on each bottle. The Dalmore Single Highland Malt Whisky Collection has won numerous awards.

Recently, I interviewed Simon Brooking, a Dalmore ambassador. He explained the subtleties of appreciating fine single malt and the influence of the barrel on the bourbon’s taste and character. Texas, where I live, is a big bourbon-drinking state. The bourbon barrel influence may explain why The Dalmore is a Texas favorite.

"The Dalmore goes well with beef or lamb, while the coastal whiskies go well with seafood," explains Brooking “Single malts have a lot of personality. A blended Scotch is like putting ten personalities in an elevator. Is single malt better? Not necessarily,” says Brooking.

“A great way to start at the tasting of single malt whisky 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 and the Asian spice. This Scotch is not overly peaty or smoky, he says. The Dalmore 12 is 65 per cent bourbon cask, 35 per cent 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 to 38 per cent alcohol, though the whisky comes to you at 43 per cent 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. But when you add water, you find more flavor and the bottle lasts longer. Try it neat first then add water. You miss by not experimenting with it.”

“Dalmore21 is 90 per cent bourbon barrels and 10 per cent sherry, so there is a lot more vanilla and caramel than the twelve year Dalmore,” says Brooking.

“Dalmore Cigar Malt is a much darker spirit because of the 65per cent sherry cask and 35per cent bourbon barrel ratio,” says Brooking. “There are coffee, chocolate, and raisin notes. It is called the ‘cigar malt’ because the mouth feel coats the tongue to soften the tobacco smoke and marries well with the tobacco flavors. It is to be enjoyed with a cigar--but not exclusively. It is not peaty or smoky. Wine drinkers enjoy this scotch. Try this undiluted with dark chocolate. The flavors explode together in a perfect pairing.”

“Dalmore Gonzalez Byass 1973 has almond, spice, hazelnut, a touch of marzipan, citrus like orange marmalade. In summary, the taste is much lighter than the nose. The finish is soft and long,” says Brooking, “a complex multitude of exotic flavors immediately arouse and stimulate the palate. Although the presence of wood notes is anticipated, the 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.

Take in more information at www.thedalmore.com.

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