Almost all distilleries trade on a sense of history and tradition – for good reason – in association with their craft and their whisky. A smaller selection of brands are lucky enough to have a towering figurehead behind their iconic malts. Dalmore has Master Distiller Richard Paterson, who is a leader in cask curation. Specifically, a long association with sherry bodega and wine industry giant González Byass has resulted in a collection of unique casks to age the distillery’s whisky. Sherry casks are not the only ones in use, however. The Dalmore Port Wood Reserve is one of the few non-age statement offerings in the brand’s principle collection. Dalmore owner Whyte & Mackay also owns the Jura and Fettercairn distilleries, along with other spirit brands.
Distillery: Dalmore
Region: Highlands
Age: NAS
Strength: 46.5%
Price: $89.99
Maturation: Aged Tawny Port pipes
Location: Alness
Nose: Port, honey, smoke, brown sugar, molasses, raisin
Palate: Honey, spice, grain, ginger
Finish: Spice, chocolate, apple
Comments: We found it almost vital to let sit in the glass and oxidize for several minutes, otherwise you get nothing but Port everywhere.
Adam – I love the port-y burst on the nose fresh out of the glass, so rich and unexpected in intensity. That being said, having that element settle down a bit after a time so the core and break apart into the elements of honey and spice and chocolate is really something to behold if you have the patience and attention to give to it. Makes me want to explore the other offerings from the distillery to compare against. Once the port subsides, the nose is still super interesting and transitions pretty well to a somewhat narrower palate of honey and spice, with a really lovely, rich mouthfeel. For a long while I thought the alcohol element was more intense than I expected or preferred, but I’ve finally decided it just the flavor elements are more pronounced, and I’ve grown to appreciate that. It’s a little decadent for my blood for an everyday dram, but I appreciate having the Dalmore Port Wood around in the holiday season, given the fruit, spice and chocolate notes in the finish. Give me a book to read and a cozy fireplace to sit next to while I sip and I’ll be quite happy.
The port is really bossy on those first sniffs.
Michael – The nose is reminding me of an iced hard cider I had once; similar to iced wine is it was a lot sweeter. The palate is a light honey with some spices on the end. The more I drink, the palate begins with honey but transitions to a gradient of spice and oak.
Ben – The nose reminds me of an apricot compote. The port is really bossy on those first sniffs.
Kate – This is like stollen, in that it’s a little cakey smelling. The finish has some fresh applesauce notes to it. The nose, palate and finish are delicious but all different.
Henry – The Dalmore Port Wood is the very first port finish I’d ever describe as the tail wagging the dog. Tawny port commands the nose, and only balances toward the finish. Underneath the port, light honey and cereal notes come through in the mid palate, and a pleasant vanilla toastiness lingers.
