The Dalmore 12 Year Old

Distillery Background and History

Founded in 1839 by Alexander Matheson in Alness, Scotland, The Dalmore Distillery sits on the Cromarty Firth and is now part of Whyte & Mackay (owned by Alliance Global). It remains a respected Highland distillery, producing style-defining single malts—including age-stated expressions like the 12, 15, 18, and 25 year old lines. The legendary 12-pointed Royal Stag emblem reflects ties to Clan Mackenzie and signifies a legacy of regal heritage. The spirit benefits from the river Averon water and the distillery’s historic still architecture, which influences its smooth and floral character. 

Master Distiller and Production Philosophy

The Dalmore portfolio is shaped under the supervision of master blender Richard Paterson OBE—nicknamed “The Nose”—who brings over five decades of blending expertise. The house philosophy emphasizes aromatic depth, sherry richness, and consistency in character across each bottling. 

Source of Ingredients (Grain, Water, Yeast)

Produced from 100% malted barley, with grain regionally sourced for a Highland terroir influence. Fermentation and distillation utilize the Averon-fed water and traditional yeast strains, preserving the distillery’s signature honeyed fruit and floral footprint. 

Distillation Process

Distilled in copper pot stills—three 13,000 L and one double-sized wash still, and four spirit stills with water-cooled necks—to maximize reflux and achieve a polished, malty spirit. Reflux results in gentler spice and smoother texture than typical Highland whiskies. 

Maturation & Cask Information

Initially matured in American ex-bourbon oak barrels, then roughly 50% of the spirit is moved into rare Gonzalez Byass Matusalem oloroso sherry casks for a further three years. These highly seasoned sherry vats infuse chocolate, dried fruit, and citrus depth. 

Tasting Notes

Nose: Rich aroma of dark chocolate, aromatic spices, citrus zest (Seville orange), along with caramel, raisins, and oak. Some reviews note chestnut, elderflower, and crème caramel beneath the sweetness. 

Palate: Dense, jam-like texture; layers of sherry-laced marmalade, prunes, dried fruits, caramel, vanilla, and a hint of spice and citrus brightness. A smooth malty backbone carries the wine-influenced richness. 

Finish: Medium to long finish with roasted coffee, dark chocolate, gentle oak tannin, faint orange bitterness, and lingering spice. Some note a drying effect reminiscent of red wine tannin. 

Food Pairing Suggestions

Pairs well with dark chocolate desserts, fruitcake or dried-fruit pastries, honey-roasted nuts, aged cheeses (like Comté or pecorino), and roasted red meats with fig glaze or citrus accents.

Serving Suggestions and Ideal Glassware

Best enjoyed neat or with a few drops of spring water to open aromatics, served in a Glencairn or tulip glass at 15–18 °C. Avoid ice to preserve viscosity and flavor intensity.

Storage and Aging Potential

Store upright, in a cool, dark place. Being a 12-year-old whisky with advanced finishing, further bottle aging offers minimal evolution. Consume within a few years after opening to preserve aromatic freshness.

Grain Type & Mash Bill (if applicable)

Single malt Scotch whisky—100% malted barley, unpeated.

ABV (Alcohol by Volume)

40% ABV (80 proof).