Well, here’s a new idea. The Dalmore’s Richard Paterson has teamed up with renowned chef Daniel Boulud to create a bespoke whisky: The Dalmore Selected by Daniel Boulud. This is Dalmore’s first collaboration with a chef.
The name doesn’t exactly trip off the tongue, but it’s what’s inside that matters. The single malt is “a unique assemblage of aged stocks drawn from Muscatel, Madeira and Port wine casks,” with spirits aged up to 23 years. The whiskey is meant to complement Boulud’s cooking style, but presumably you can drink it at home with burgers, too.
A deep amber, in keeping with many of Dalmore’s whiskys, it looks rich — and the nose has tantalizing notes of hay, heather, coal fires, and rich malt. Distinct pipe tobacco notes emerge as it sits in the glass. The body ups the ante with some intriguing notes — dark chocolate lightly studded with raisins. The focus on grain — particularly heavy on the finish — is classic Dalmore, and while the overall whisky comes across as a little on the immature side, it’s got enough interest and uniqueness on the whole to recommend it. Presumably you can afford it if you’ve already dined in one of Boulud’s restaurants.
1000 bottles available, all for sale in the U.S. 88 proof.
A- / $200 / thedalmore.com
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