The Dalmore 18 Year Old Single Malt Scotch Whisky

The lush, coastal soils of the Black Isle are the source of the plump, golden barley used to make Dalmore Single Malt Scotch Whisky. Following harvest, the barley is mashed and ground before being fermented using water from the Cromarty Firth. The water from Loch Morie passes through several peat bogs and limestone quarries before it reaches the firth, giving the whisky a slightly chewy and mineral mouthfeel.

Dalmore American oak barrels that were once used to mature bourbon are utilized to age 18-year-old single malt Scotch whisky for 14 years. The whisky is double-barreled, or finished, for four more years in thirty-year-old Matusalem Oloroso Sherry barrels after its original beautyrest. The whisky has a strong scent of red fruits, especially raspberries, plums, and cherries, thanks to this dual maturing process. The taste is dominated by milk chocolate, coffee, and citrus notes, which are followed by a spicy finish with hints of nutmeg, caramel, and pear to the whiskey wash awards.

The 2019 International Wine & Spirits Competition awarded Dalmore 18 Year Old Single Malt Scotch Whisky a Gold Medal.

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Dalmore 18 price​ Notes on Tasting

scents of cinnamon, orange, dark chocolate, and vanilla. A zesty finish with a touch of molasses follows the palate’s notes of candied fruits, coffee, nutmeg, and soft liquorice 2025 according to the whiskey American white oak exbourbon casks.

Concerning The Dalmore scotch

Founded in 1839 by Alexander Matheson, who made his money illegally trafficking opium from the Far East, Dalmore Distillery is located in Scotland’s Highlands along the banks of Cromarty Firth. Every bottle of Dalmore Distillery Whisky features a 12-point stag that is taken from Clan MacKenzie’s coat of arms, a testament to his century-long stewardship and defining influence on the distillery. Matheson sold Dalmore Distillery to MacKenzie in 1886.

The lush, coastal soils of the Black Isle are the source of the plump, golden barley used to make Dalmore Distillery Single Malt Scotch Whisky. Following harvest, the barley is mashed and ground before being fermented using water from the Cromarty Firth. However, the water from Loch Morie passes through several peat bogs and limestone quarries before it reaches the firth, giving the whisky a slightly chewy and mineral mouthfeel.

The wash is distilled twice once the barley has fermented, first through the copper-pot wash stills and then through the copper-pot spirit stills at Dalmore Distillery. The spirit stills are outfitted with cold water jackets, while the wash stills have an oddly flat top. A more luxurious and rich whisky is produced as a result of this peculiar equipment, which makes it harder for the lighter components of the whisky to flow through the still. The water jackets rinse cold water toward the top of the still.

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Concerning Scotch