The Dalmore 15 Year Old

Distillery Background and History:

The Dalmore Distillery, founded in 1839 by Alexander Matheson, is located in Alness in the Northern Highlands of Scotland, along the Cromarty Firth. Its signature royal stag emblem honors the Mackenzie clan, who took over the distillery in 1867 and had royal ties. Over the decades, The Dalmore has gained renown for producing luxurious, sherried whiskies with a rich, full-bodied profile. It is now owned by Whyte & Mackay, a subsidiary of Alliance Global, and is one of the most prestigious Highland single malt producers known for its aging mastery and opulent cask-finishing programs.

Master Distiller and Production Philosophy:

Richard Paterson OBE, known as “The Nose,” has long defined the Dalmore style through meticulous blending and layered maturation. His philosophy combines heritage with innovation, using hand-selected sherry casks to craft complex, aromatic malts. His goal is to create a refined whisky that emphasizes elegance, depth, and a luxurious mouthfeel without overwhelming peat.

Source of Ingredients (Grain, Water, Yeast):

The Dalmore uses 100% Scottish malted barley, traditional distillers’ yeast, and water sourced from the River Averon. The clean, mineral-rich Highland water and long fermentation times contribute to its signature silky texture and balanced sweetness.

Distillation Process:

The distillation is done using a unique setup of eight copper pot stills—four wash and four spirit stills of different sizes, including one particularly large still for lighter spirit cuts. This creates a complex, refined distillate. The stills are equipped with water jackets around the necks to promote reflux and produce a smoother, fruit-forward spirit.

Maturation & Cask Information:

The whisky is first matured in ex-bourbon American white oak casks for 12 years, then finished for a further 3 years in a combination of three different sherry cask types: Amoroso, Apostoles, and Matusalem Oloroso sherry butts, all sourced from González Byass in Jerez. These casks contribute layers of raisin, spice, chocolate, and citrus character.

Tasting Notes:

Nose: Orange marmalade, cinnamon, nutmeg, and hints of dried fruit and clove.

Palate: Full-bodied with notes of dark chocolate, stewed apples, fig jam, roasted nuts, and winter spice. Rich sherry influence with a subtle citrus edge.

Finish: Long and warming with lingering spiced fruitcake, cocoa, and toasted oak.

Food Pairing Suggestions:

This whisky pairs beautifully with rich desserts like dark chocolate torte, sticky toffee pudding, or fig and walnut cake. It also complements savory pairings such as roast duck with orange glaze, charcuterie with dried fruits, or aged hard cheeses like Manchego or Comté.

Serving Suggestions and Ideal Glassware:

Best served neat or with a few drops of water in a Glencairn glass to unlock the sherried complexity. Ideal serving temperature is 16–18°C. Avoid chilling or ice, which may mute the layered aromas.

Storage and Aging Potential:

Store upright in a cool, dark place away from temperature fluctuations. While the whisky is fully matured, once opened, it should ideally be consumed within 1–2 years to retain peak flavor. It will not significantly evolve in the bottle due to the fixed ABV and cask finishing.

Grain Type & Mash Bill (if applicable):

Single Malt – 100% malted barley.

ABV (Alcohol by Volume):

40%