Daniel Boulud creates bespoke Dalmore whisky14th January, 2013 by Becky Paskin
Dalmore has teamed up with Daniel Boulud to create the world’s first single malt Scotch whisky made in collaboration with a Michelin starred-chef.
The bespoke whisky, named ‘Dalmore selected by Daniel Boulud’, will be exclusively available to buy in a handful of the esteemed chef’s New York restaurants, including Café Boulud, Boulud Sud and the Michelin-starred Daniel, which has been on the World’s 50 Best Restaurants list for several years.
Boulud, whose company The Dinex Group also operates a string of restaurants around the world including the Bar Boulud in London and New York, as well as DB Bistro Moderne in Singapore’s Marina Bay Sands, worked with Dalmore’s master blender Richard Paterson to select three aged single malts for his bespoke whisky.
Bottled at 44% abv, the special Dalmore has been created from a selection of whiskies aged in Muscatel, Madeira and Port casks, giving the overall product a dark chocolate, fig cake and fudge flavour.
“There is definitely a connection between a master blender and a master chef,” said Boulud, who plans to create “an experience” of matching dishes to complement the new whisky.
“The people that come here to Daniel’s wonderful New York restaurant are looking for something, they’re looking for the best, and I hope with the combination of Daniel and myself our talents will be matched together and more importantly will be appreciated by his many, many discerning guests,” added Paterson.
Dalmore selected by Daniel Boulud will launch in the chef’s selected New York restaurants in April, with a guide price of around US$45-$60 per glass. It’s thought that if successful, the whisky could be rolled out to other locations.
The video below shows both Paterson and Boulud creating the bespoke whisky.