The Dalmore Distillery has been producing exceptional single malt whisky since 1839 and, for almost a century, was owned by the Clan Mackenzie. The clan’s defining influence on the distillery is still evident to this day, with the iconic royal stag’s antlers – taken from the Mackenzie family crest – adorning each and every bottle of The Dalmore. Located on the northern shores of the Firth of Cromarty, deep in the spectacular Scottish Highlands, the distillery is perfectly placed to take advantage of a feast of natural resources: from the waters of Loch Morie, found high in the hills overlooking the distillery, to the golden barley of the rich coastal soils of the Black Isle. Being sited at sea level is critically important. Enveloped by the salt air, the sea-facing traditional dunnage warehouses provide the ideal conditions for maturation. The Dalmore Single Highland Malt, the definitive malt whisky captures the history of its roots – its landscape, waters, the tradition and character of its people. With its characteristic full flavour and body, and its long, lingering aftertaste, Dalmore is, above all, the classic Highland malt. The whisky making process is much the same today as it always has been. New technologies have, of course been introduced over the years, but these have simply aided the consistency of the finished product. The main ingredients of the ‘water of life’ are simple: malted barley, yeast, pure spring water and the craft of the stillman.
The Dalmore Port Wood Reserve has been matured initially in American white oak casks and then split half remaining in American oak and half transferred to Tawny port pipes. A stunning, fruity and complex example from this renowned Highland distillery. Plummy fruits, Seville oranges and sweet red berry aromas on the bouquet alongside hints of sticky toffee pudding. The palate then reveals nectarines, creamy caramel, toasted chestnuts and coffee. A rich finish of plums, sultanas, blood oranges and macerated cherries.