AntonioSchmid
Dalmore 18 Year
Single Malt — Highlands, Scotland
Reviewed
August 29, 2018 (edited March 1, 2021)
Ahh Dalmore... I know this is the brand that together with Macallan many love to hate... But this expression is so good!
Strong sherried nose with orange peel, raisins and dark chocolate. On the palate it is liquid Christmas cake but with a spicy edge that avoid the experience to be overly sweet. Yeah, I know about the little bitterness to be found somewhere along the dram, chill filtering and colorant added but to be honest I couldn't care less... :)
So yes, a full five star score from me, no regrets. This is on my Top 5 list!
Start throwing the stones! ;-)
Tip: try to pair it with some really dark chocolate (80-90%). Just sublime.
140.0
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@cascode You won't believe it but Lindt 85% is exactly the chocolate I was eating while drinking this whisky and writing the review! Good taste!! ;-)
@AntonioSchmid I'd never throw stones at a fellow malt drinker, even if they do drink Dalmore ;-) Dark chocolate and whisky is an excellent pairing. Lindt have an 85% that is stunningly good.
@Slainte-Mhath As far as I can agree with you that Dalmore whiskies would be even better without chill filtration, color added and with higher ABV, I won't deny that I really enjoy some of their expressions, mostly this one and Cigar Malt (43 and 44 abv) just because of it.
@Slainte-Mhath 100% agreed that we all expect, or rather deserve, a better product
@Generously_Paul You are right. I doubt that it was Lagavulin's decision to bottle at 43% ABV, add color and chill-filter. But being a Diageo-owned production facility, they just do what they are told. Could well be that Paterson is in a similiar situation, who knows. The main problem with Dalmore (and Jura) is, that their customers have certain expectations, which is not necessarily what we consider a quality malt.
@Slainte-Mhath, while I agree that Dalmore could be so much more than it is, I’d like to give Paterson the benefit of the doubt. He’s the master blender, not the distillery manager or the owner of Whyte & Mackay. It’s very likely that the decision to add color, chill filter, and keep the ABV as low as possible wasn’t his at all. Having said that, if his input was a contributing factor in these matters, then shame on him.
I always wonder if Richard Paterson really thinks that 40% ABV, added E150a and chill filtration make a good whisky, or does he simply not care that a previously decent dram such in Dalmore or Jura is burried underneath marketing-driven 'malt castration'. Such a pity, these whiskies have true potential...
@Generously_Paul Mine too! As you have probably guessed from my review. :)
My favorite Dalmore so far.