This cask bottling, distilled in June 2000, spent twelve years aging in first a refill bourbon hogshead before maturing for an additional ten months in a Pedro Ximenez sherry hogshead. It was bottled at cask strength in April of 2013 at 46.1% ABV which is surprisingly at natural cask strength! Cask #6951 yielded only 238 bottles.
Color: Cream soda
Nose: While only 10 months in the sherry cask, the influence of the wood is evident. The nose starts with scents of crushed dates, fresh figs and a used book store. Warmed and melting brown sugar followed by brown soda bread and honey
Palate: An initial pungency gives way to an oily quality of the whisky that grips your tongue and releases flavors black currant jam, fresh-from-the-oven pecan pie. Cherry cola-like notes start to dry the palate as you come to the finish
Finish: Nearly endless, warming and dry, the flavors consist of pecan pie filling and, hints of cherry skins
On the label: Fig jam, stewed prunes and melting brown sugar on the nose lead into black currant jam and warm pecan pie on the palate of this decadent desert-like dram
Known more recently for producing Scotland's luxury single malt whiskies, The Dalmore distillery began producing spirit in 1839. The distillery is set on the picturesque northern shores of Scotland deep within the Highlands and their whisky matures in sea-facing dunnage warehouses which adds character to the spirit.
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