Whyte & Mackay (Emperador) brand The Dalmore is marking master distiller, Richard Paterson's, 50 years in the whisky industry by releasing a 50 year old single malt, finished in Domaine Henri Giraud champagne casks.
Building on the celebrations surrounding Richard’s 50th anniversary, the limited edition, The Dalmore 50 year old has been crafted in partnership with four other luxury houses, to serve as a fitting tribute to each year of his illustrious career.
With up to 50 decanters released, hand-filled on order, The Dalmore 50 has been matured in American white oak, Matusalem oloroso sherry casks from the world renowned Gonzalez Byass Bodega and port Colheita pipes from the Douro region of Portugal, before undertaking a final finesse for 50 days in champagne casks from Domaine Henri Giraud.
Richard Paterson, master distiller at The Dalmore says: “This is a special year for me so I chose to finesse this whisky in a champagne cask, as this magnificent drink is synonymous with celebratory occasions.
“Bringing the champagne together with Matusalem oloroso sherry and port is perhaps the greatest example to date of our ability to innovate in both maturation and cask finishing while preserving the signature flavours of The Dalmore.
“This whisky is exceptional, as are the luxurious and sophisticated finishes applied by the craftsmen at Domaine Henri Giraud, Baccarat, Linley and Hamilton & Inches. They are true masters of their art and it is a pleasure to have worked with them to bring the 50 year old to life in such a magnificent way.”
Journey of The Dalmore 50 Year Old
1966: The Dalmore new make spirit began its journey in American white oak ex bourbon casks
2003: The maturing whisky is transferred to Matusalem oloroso sherry casks
2012: The whisky is transferred to port Colheita pipes
2016: In January of this year, the spirit was transferred to bourbon barrels as it reached its desired taste profile, prior to finessing.
November 2016: The whisky was finessed in Domaine Henri Giraud Champagne casks for 50 days before bottling.
13 January 2017 - Sam Coyne The Drinks Report, editorial assistant
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