The Dalmore 40-year-old is initially matured in American white oak ex-Bourbon barrels before a portion is carefully transferred into 30-year-old Matusalem Oloroso Sherry casks, and another into rare Graham’s Port Colheita casks from 1970. Carefully married back together, the resulting whisky is indulgent, smooth, and complex - the distillery's house style enhanced and complemented through exquisite cask curation over decades.
Tasting Notes:
Aroma: Cherries, plums, sultanas, toffee apples, and vanilla pods.
Palate: Orange peel, chocolate truffles, Old English marmalade, and crushed walnuts.
Finish: Black Forest fruits, poached pear laced with caramel, and dark chocolate.