The Dalmore kicks off Cask Curation range
Highland single malt producer The Dalmore has released a trio of Sherry cask-finished whiskies, including a 43-year-old, as part of a new collection.
Unveiled as the first releases in The Dalmore’s Cask Curation Series, the Sherry Edition comprises 26-, 28- and 43-year-old whiskies finished in rare González Byass casks from Jerez de la Frontera in Spain.
The new releases celebrate Dalmore’s century-old partnership with Sherry producer González Byass.
There are just 150 sets available worldwide, each containing the three single malts. Each set carries a price tag of US$37,500.
Each expression was matured in American white oak ex-Bourbon casks.
The 26-year-old single malt was finished in González Byass 2002 Vintage, cask no.4.
“This cask is a true reflection of the natural beauty, balance and charm that The Dalmore offers,” explained Gregg Glass, master whisky maker. “A one-off expression that radiates with a myriad of exotic flavour experiences with sensory evolutions unique to and within our house style. It is an expression of our cask curation at its finest.”
Bottled at 48.2% ABV, the whisky offers a nose of orange blossom honey, apricot, vanilla and cacao. Flavours of golden raisins, mandarin citrus, iced cherry cake and sugared almonds follow on the palate.
With an ABV of 55.3%, the 28-year-old whisky used a 30-year-old Matusalem Sherry cask.
“A melody of flavours brought together in pure harmony through the classic influence of our renowned 30-year-old Matusalem oloroso Sherry butts – the result is a treasure chest of pure liquid gold,” said Richard Paterson OBE, master blender.
The nose brings notes of dark fruits, Manuka honey, liquorice, sweet tobacco and star fruit. Sherry-soaked raisins, old English marmalade, marzipan and liquorice can be detected on the palate.
Meanwhile, the oldest whisky in the range was finished in a 30-year-old Apostles Sherry cask.
The 46.8% single malt offers warm honey, roasted chestnuts, sun-kissed raisins and Seville orange on the nose.
The palate brings hints of sweet Madagascan vanilla, dark forest fruits, crushed almonds and dark chocolate.
The trio is packaged in a leather-finished travel case hand-crafted in Florence, Italy.
Next year, the brand’s Cask Curation Series will highlight the influence of Port pipes on its liquid, created in partnership with a Port winemaker.
It will be followed by a third edition in 2025 and conclude in 2026 with the fourth and final release.
Each release will celebrate The Dalmore’s partnerships with leading wine and spirits makers.
The Dalmore is one of four single malt brands operated by Whyte & Mackay, the Scotch arm of Philippine producer Emperador.
Last month, Dr Kirstie McCallum left Halewood Artisanal Spirits to join Whyte & Mackay as its new master blender.
Emperador plans to invest US$125 million into expanding its Scotch whisky and brandy production.