Dalmore 12 Review
Dalmore distillery is located in the highlands about 20 miles north of Inverness just off the south west corner of Moray Firth. Dalmore scotch is produced in stills of a bunch of different sizes which is said to give it a ‘more complex character’. You may recognize Dalmore’s master distiller, Richard Patterson, from one of many Youtube videos where he teaches people how to drink scotch. His trademark ‘Hello, how are you, nice to meet you’ nosing technique is quite hilarious.
On to the whisky. From the Dalmore website: “Matured for an initial nine years in American white oak ex-bourbon casks before being carefully divided. One half continues its maturation in bourbon barrels, the other half is transferred to 30 year old Matusalem oloroso sherry casks.” This is definitely an interesting and unique process that I haven’t seen from other distilleries.
Being somewhat of an amateur taster, all I can tell you is what I think. What I think is that this scotch is confusing and not that appealing.
On the nose, I get fruitcake, raisins and sherry. The aromas are strong but it just seems like the wrong mix. Perhaps too much sherry, I’m not too sure. The palate brings more strong sherry notes with cherry and an almost medicinal flavor to it. The finish was medium in length and matched the palate.
There have been lots of criticisms of Dalmore on the internet in regards to their use of coloring and their over-sherried scotches. I have yet to try the Dalmore 15 or higher but I would assume that these strong aromas and flavors mellow out a bit and it turns into a better overall scotch.
Would I buy this scotch again? No, I would not. I would go in several different directions at the same price point before buying this scotch again. If you want a good, fair-priced sherried single malt, try the Glendronach 12. Glendronach 12 is at a similar price point and is a much more balanced bottle of scotch.
Until next time, Slainte/Cheers!
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