…Spicy or Not…
- The Dalmore Distillery
- Dalmore 12
- Tasting notes
- Spicy food with old whiskies
The Dalmore Distillery
My next guest on my whiskey blog is a distillery that has been producing whiskies on the beaches of the Cromarty Firth in Scotland ever since 1839. The iconic single malt whisky has been winning prestigious prizes and setting the bar for multi-cask maturation for over 150 years. Whisky of legendary refinement is the result of carefully selected casks from the world’s best delis and wineries. The history of this company begins in 1263, when the Chief of the Clan Mackenzie, Colin of Kintail, rescued King Alexander III from a raging stag. A legendary whisky that is known for its depth and refinement, is called Dalmore.
Dalmore 12
I’m holding a bottle of Dalmore 12, a highland single malt scotch whisky. An exceptional single malt, this Dalmore is finished off in rare and aged oloroso sherry barrels after spending time in ex-bourbon casks made from American white oak. According to Dalmore’s head distiller Richard Paterson, “The Dalmore 12 is recognized as a whisky with character far beyond its age” because of the whisky’s complex scents and flavors.
This particular Dalmore has received three consecutive awards (https://www.thedalmore.com/our-collections/the-principal-collection/the-12/), which informs us that this is not just another bottle of scotch, but something more serious. This is why Dalmore whiskies are my favorite in the world since they treat each bottle with respect.
I have high hopes that this whiskey will place in the top three of the award that is considered to be the most important of all of the awards that are presented at the beginning of each year. The Diamond Whiskey Blog’s best whisky award for 2022 is quickly approaching, so let’s get started sampling this internationally acclaimed whisky.
Tasting notes
Because they always keep their astonishing dark honey nectar color within the bottle, the color is one of the things that Dalmore is most recognized for. It is impossible to dispute the fact that the color is really stunning, and the same can be said about the scent that fills the room as soon as the cork is removed from the bottle.
This tasting got off to an excellent and friendly start with the aroma of freshly baked warm bread, which was the first element I picked up on. This was then followed with cherry jam enclosed within a dark chocolate truffle, along with some earthy notes. In addition to it, there was a touch of white pepper and freshly chopped wheat.
The palate was incredibly silky and pleasurable, with a hint of subtle smoke that elevated the flavor to an even more enticing level. The following thing that I picked up from it was cinnamon apples that were blended with some oranges. This incredible tasting experience was brought to a close with a finish of warm, meltingly sweet caramel.
The aftertaste is a great sweet-and-sour combination that includes several dark chocolate cubes, each of which is stuffed with one coffee bean. Back at the throat, there was a pleasant warmth from the scotch, as well as some nice tobacco smoke. The finish was packed with a tangerine aftertaste that was both long and pleasant.
Spicy food with old whiskies
While I was making dinner, which consisted of chicken, honey potatoes, Greek yoghurt, and some fresh chilli, I was listening to some relaxing jazz. To me, a night spent eating some hearty home cooking, with great music and a bottle of smooth scotch is the perfect way to unwind and relax.
The honey glaze on the fried potatoes and the chicken, together with the aftertaste of the Dalmore 12, created a genuinely satisfying and really lovely balance.
Remember that pairing vintage whiskies with spicy foods won’t give you the best possible taste experience. The chilli simply destroys too many taste buds on your tongue, which allows a little room for the whisky to unveil its magnificent flavors.
I have to give a huge appreciation to the Dalmore distillery for producing this amazing 12-year-old single malt scotch. As I was putting the Dalmore stag in its proper stable, I thought back on the incredible night that was packed with extraordinary memories. It was a wonderful tasting, and I look forward to the next one that is coming up very soon. I plan to publish two more blog posts this year, and if I’m really lucky, maybe even three. Let’s keep our fingers crossed that everything works out, and I’ll see you soon!
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