The Dalmore is a classic name in Scotch — located way up in north Scotland, just past Inverness and the Highlands — but one that has received little credit here in the colonies over the past decade or so. With a change from Jim Beam to a new marketing company, and an alliance with big daddy Southern Wine and Spirits for distribution, The Dalmore is trying to change its image here in the States.
Which is why I found fully-kilted Richard Patterson — Master Blender of The Dalmore's parent company Whyte & Mackay — in my office, pouring much of The Dalmore's line. Although most Scotch distilleries try to maintain a "house style" that's consistent through the years and across different varieties, this was different. Each pour opened up a whole new range of textures and flavors, with a few subtle notes tying the line together.
Here's the rundown:
This article appears in Oct 29 – Nov 4, 2009.