Dizzy Recap: The Dalmore Tasting

Ben Scorah of Bar & Books, The Dalmore Master Blender Richard Paterson, and David Blackmore of Glenmorangie.

Ben Scorah of Bar & Books, The Dalmore Master Blender Richard Paterson, and David Blackmore of Glenmorangie. All photos by Leo Borovskiy courtesy of Lush Life Productions.

Like a rockstar on summer tour, The Dalmore’s Master Distiller Richard Paterson swept through New York yesterday to pour some delicious drams of the Highland single malt whisky for those in-the-know before heading off to Chicago, Dallas, and Florida. I was in-the-know thanks to Twitter (it was my first “tweetup,” actually), and I was pleasantly surprised to see several friends at the tasting at Keen’s Steakhouse. Sadly, I missed the tasting of an extremely rare Dalmore 62-year-old (one of the most expensive single malts in the world), but I did enjoy a few drams of Dalmore 15-year, which was exquisitely smooth. Richard recommends just adding a few splashes of water (no ice!) to lower the alcohol content a bit, and let the whisky roll over the top of the tongue. Aged in Spanish oak sherry casks, the 15-year has notes of Seville orange, toffee, and vanilla, with a prominent orange aroma. Richard suggested pairing a taste of The Dalmore with bittersweet dark chocolate, and I have to say, this was the highlight of the evening. The third generation of his family to serve as Master Blender of the 170-year-old distillery in Alness, Richard really is a master of his craft, and it’s easy to see why he has achieved such a rockstar status. Now if I can just get myself to Scotland in the near future to drink scotch by the sea with the wind whipping my face. Slainte!

The Dalmore 15 year.

The Dalmore 15 year.

Tweeting and greeting.

Tweeting and greeting.

A dram will do!

A dram will do!

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