Dalmore
In 1839, Alexander Matheson searched for the perfect distillery location, but his criteria were not the same as others. Some had already chosen to build their distilleries in the Speyside valley, due to its established transport links and more hospitable climate. But Matheson was not swayed by creature comforts. His only concern was where he could find the best natural resources to make the finest whisky. So he settled on an isolated area on the banks of the Cromarty Firth, laid bare to the harsh winds of the North Sea. On this wild land Matheson started from scratch, building everything from warehouses to railways. Matheson forged his own path and by doing so ensured The Dalmore would always have its own unique character and taste.
25 Year Old
The Dalmore uses a completely unique cask finish to create their revered 25 year old. Matured initially in American white oak, the whisky is carefully divided into rare hand-sourced 25 year old sweet Palomino Fino sherry butts and 1980 first fill bourbon casks. These exceptional whiskies are then expertly married together in bourbon barrels before being transferred, for the final time into Tawny Port pipes from Portugal, for a totally unrivalled finish. The 25 showcases the dedication and creativity of Richard Paterson in his pursuit to find incredible casks for The Dalmore.
| Aroma | Exotic fruits, marzipan, treacle toffee |
| Palate | Orange peel, chocolate truffles,liquorice. |
| Finish | Demerara sugar, bitter chocolate. | Wood finish | First fill bourbon cask, American white oak ex-bourbon, 25 year old sweet Palomino Fino sherry and Tawny Port pipes. |
