There are many things that come to mind when I think of Dalmore for example, its rich backstory of how Colin of Kintail of the Mackenzie clan was awarded the right to bear the Royal Crest, the 12-pointed stag, which would later become the iconic logo of Dalmore. Or the myth, the legend (the Nose) Richard Paterson, an icon in the whisky industry (google – “how to drink whisky with Richard Paterson”). Not forgetting Dalmore's forward-thinking ageing, finishing and blending technics. Overall Dalmore is pretty god damn interesting, any way to the whisky! This particular Dalmore has been aged for 9 years in ex-bourbon then split in half, leaving half in the bourbon cask and moving the rest of the liquid into Oloroso sherry casks, where the whisky remains for the last 3 years of ageing before being married back together. Nose Distinctive Oloroso notes at the forefront followed by sweet honey, malted barley and fresh lemon oils with cinnamon and sawdust spice lingering in the background. Palate Creamy caramel and dark chocolate coat the mouth, with a hint of bitter orange marmalade followed by the spice notes and light vanilla Finish Dry cinnamon and clove spice really take the lead here with sweet plumb jammy notes that are distinctively Dalmore, leaving you with lingering raisin notes and an almost mint-like freshness. Overall, a pretty decent dram and for the price fantastic value for money. From what I can see this dram has a bit of a marmite following. Personally, I found the palate was a bit one dimensional, but the nose and the long lingering finish help make up for that. It just makes me want to see what the liquid would be like at cask strength before the chill filtration (nudge nudge wink wink if anyone from Dalmore is reading) it makes a fantastic whisky for beginners and always has a place on my shelf.