The Dalmore 12 Year Old Sherry Oak

Distillery Background and History

Founded in 1839 by Alexander Matheson in Alness, Scotland, The Dalmore is a Highland distillery owned by Whyte & Mackay (Alliance Global). It stands out with its symbolic 12-point Royal Stag emblem and historic operation on the banks of the Cromarty Firth. Known for its refined, sherry-forward style, The Dalmore continues to mature whisky in-house cooperage and coppersmith workshops. 

Master Distiller and Production Philosophy

Richard Paterson OBE—nicknamed “The Nose”—oversees the Dalmore house style. His philosophy emphasises aromatic richness, sherry cask expertise, and consistency across all core and special releases. 

Source of Ingredients (Grain, Water, Yeast)

Made from 100% malted barley, partly sourced regionally. Fermented using traditional yeast and distilled using Averon river water. These elements contribute to Dalmore’s signature silky texture, honeyed fruit, and spice profile. 

Distillation Process

Produced in oversized copper pot stills—three wash stills (13,000 L each, one double-sized) and four spirit stills with water-cooled necks—to maximize reflux and create a polished, rich spirit. The process is unpeated and batch-distilled for elegance. 

Maturation & Cask Information

The spirit spends 10 years in American ex-bourbon barrels before finishing for ~2 years in specially-seasoned European and American oak sherry casks from Andalusian cooperages (Tevasa, Vasyma & Paez), using a blend of Oloroso and Pedro Ximénez wines crafted to Dalmore’s specifications. Bottled at 43% ABV. 

Tasting Notes

Nose: Caramelized orange zest, ginger, sultanas, and honey. Rich raisin, dark chocolate, almond, subtle spices. ~43% ABV. 

Palate: Smooth medium-full body. Layers of dark chocolate, crushed almonds, cinnamon, black pepper, honeyed orange, and subtle dried mango or tropical fruit. 

Finish: Long, warming, coffee beans, bitter-sweet dark chocolate, a balsamic hint, lingering spices, and praline-like dryness. 

Food Pairing Suggestions

Pairs well with dark chocolate desserts, panacotta, citrus cakes, honey-glazed roasted nuts, almond biscotti, and mold-aged cheeses.

Serving Suggestions and Ideal Glassware

Serve neat or with a few drops of spring water in a Glencairn or tulip glass at ~15–18 °C. Swirl gently to release spice and fruit aromatics. Avoid ice to preserve texture depth.

Storage and Aging Potential

Store upright in a cool, dark place. As a finished 12-year-old malt at 43%, further bottle aging yields minimal improvement. Best consumed within a couple of years post-opening to retain freshness.

Grain Type & Mash Bill

Single malt Scotch whisky—100% malted barley; unpeated; matured via ex-bourbon followed by two-year sherry cask finish.

ABV (Alcohol by Volume)

43%. Bottled at higher proof than standard Dalmore 12.