The Dalmore Cigar Malt Reserve

Distillery Background and History

The Dalmore Distillery was founded in 1839 by Alexander Matheson in Alness, on Scotland’s Cromarty Firth. Acquired later by Clan Mackenzie, the distillery adopted the iconic 12-point Royal Stag emblem. Now owned by Whyte & Mackay (Alliance Global), The Dalmore is known for lavish sherry finishes and premium releases.

Master Distiller and Production Philosophy

Under the stewardship of master blender Richard Paterson OBE (“The Nose”), The Dalmore focuses on rich, sherried, and aromatic whiskies. Cigar Malt Reserve is designed explicitly for pairing with premium cigars, emphasizing spice, subtle smokiness, and fruit balance.

Source of Ingredients (Grain, Water, Yeast)

Made from 100% Scottish malted barley, fermented with classic yeast strains and using clean Highland water from the River Averon (sourced from Loch Morie). These elements lend silky texture and fruity complexity.

Distillation Process

Distilled in eight copper pot stills (four wash and four spirit stills of varying sizes, with water-jacketed necks) to promote reflux and refined elegance. The spirit is unpeated and crafted in small batches to ensure consistency and smoothness.

Maturation & Cask Information

Matured initially in American white oak ex-bourbon barrels, then largely aged in González Byass Matusalem Oloroso sherry butts (≈70%), and finished in Cabernet Sauvignon barriques (≈10%). The exact proportion of wine barrels is small but intended to add red fruit warmth and tannic depth.

Tasting Notes

Nose: Sweet tobacco leaf aroma, cinnamon, vanilla, and red fruits like strawberries, plums, and oranges. A delicate nutty oak background.

Palate: Medium-bodied with hints of struck match/tobacco followed by orange zest, raisin, fig, nutmeg, clove, and cinnamon. With a cigar, sweeter layers of candy sugar and juicy berry notes appear.

Finish: Medium-length warmth with vanilla spice, dark toffee, citrus peel, roasted nuts, and lingering subtle tobacco smoke.

Food Pairing Suggestions

Perfect with premium cigars (e.g. Partagas Serie D No. 4), dark chocolate, fruitcake, honey-glazed nuts, and rich caramel desserts.

Serving Suggestions and Ideal Glassware

Best neat or with just a few drops of spring water in a Glencairn or tulip glass, served at 15–18 °C. Gentle swirling unlocks aromatic layers; avoid ice to prevent dilution of complexity.

Storage and Aging Potential

Store upright in a cool, dark place away from temperature swings. Being a non-age-stated blend, further bottle aging adds little evolution—consume within 12–18 months after opening for best aroma retention.

Grain Type & Mash Bill (if applicable)

Single malt – 100% malted barley; unpeated; matured in ex-bourbon, Oloroso sherry, and Cabernet Sauvignon casks.

ABV (Alcohol by Volume)

44%