Just 750 bottles of The Dalmore 40 will be released this year around the world through selected whisky specialist retailers, luxury bars and restaurants.
Building on The Dalmore’s pioneering heritage in the art of maturation, The Dalmore 40 has been carefully nurtured and crafted by Master Distiller Richard Paterson. This latest expression further underlines the distillery’s reputation for maturing its whiskies for longer and in a greater variety of casks than many other whiskies, which is only possible due to the depth and complexity of its new make spirit.
The liquid has been maturated in American white oak ex-bourbon casks, before being transferred into 30 year old Gonzalez Byass Matsualem oloroso sherry butts and finally finished in first fill bourbon barrels.
The result is a liquid the distillery describes as featuring flashes of amber and fire gold, offering a multitude of aromas including Colombian coffee and marmalade. On the palate, gingerbread and honey is followed by a generous aftertaste of Sanguinello blood oranges over ripe Bramley apples and liquorice sticks.
The release marks the culmination of a year of celebrations to celebrate Master Distiller Richard Paterson’s 50th year in the whisky industry.
Presented in a decanter designed by artisans at renowned French crystal house Baccarat, the hand-blown decanters are adorned with The Dalmore’s iconic 12-point Royal Stag emblem created by Royal Warrant Holders Hamilton & Inches.