"The art of whisky making is to many of us in Scotland still a mystery. You must be patience, it's only through years that we matured the spirit, but you have to give it time" Richard Paterson.
What's the development, the first, second, third, even the fourth, even the fifth year it's still a baby.....
WATCH THE BEAUTIFUL VIDEO! WHERE NO ONE ELSE DARED.....
"When we are maturing some off our aged Dalmore's. They won't be at the top of the rack they will be at the bottom nearest the ground, the damp would be there. during the winter months it could be deadly cold. But for our whisky's its the perfect environment.
What's the development, the first, second, third, even the fourth, even the fifth year it's still a baby..... it still need to be nursered, it will be nursed by mother nature and the wood.
I put it into Port, Madeira, Massala, Cabernet Sauvignon, Small Batch and Matusalem Sherry and the I thought why I'm not combine them together and inventively I came up with a formulation of what I thought is really reflecting the true style of the Whisky and I noticed liked the many finishes I have done over the years, that it took on a different meaning.
Whisky is a person that's got develop in the same way as an individually person, but it's how you look after that person, not just for a few years but for all the time that it was in the warehouse and when it's develop and when it comes out, you really are immensely proud of it.
The same as when you look back at your children, look what they have done, look where they are now, because you looked after them. The more you look after the whisky in exact the same way.....
We must give the whisky time, that's what it's all about!" Richard Paterson
WHERE NO ONE ELSE DARED.....
In 1839, Alexander Matheson searched for the perfect distillery location, but his criteria were not the same as others. Some had already chosen to build their distilleries in the Speyside valley, due to its established transport links and more hospitable climate. But Matheson was not swayed by creature comforts. His only concern was where he could find the best natural resources to make the finest whisky.
So he settled on an isolated area on the banks of the Cromarty Firth, laid bare to the harsh winds of the North Sea. On this wild land Matheson started from scratch, building everything from warehouses to railways. Matheson forged his own path and by doing so ensured The Dalmore would always have its own unique character and taste.
DEFYING CONVENTION, EVEN IN OUR STILL HOUSE
Conventionally, whisky stills are uniform in shape and size. Luckily for whisky drinkers though, The Dalmore is never one to let convention stand in the way of making the best whisky possible. We believe the combination of different stills, of various sizes, produce a stronger and more complex character. So even though their irregular shapes mean that the distillation needs more skill, care and attention, the exceptional whisky makes it all worthwhile.
A TRUE ORIGINAL
Others may try to replicate the artistry found in every drop of The Dalmore but they will never be successful. That’s because our maturation process is completely unique. Many expression of The Dalmore is matured in two precious wooden casks: American white oak ex-bourbon casks and exclusive aged sherry casks from Gonzalez Byass.
THE GRAND FINALE
To create a more complex character, some of The Dalmore whiskies benefit from an extra flourish of creativity. Select expressions are finessed in exceptional casks, showcasing woods from world-renowned bodegas and exclusive wineries. Each cask gifts its own unique characteristics, flavours and aromas.
In the case of King Alexander III, Cabernet Sauvignon barriques from Haut-Marbuzet’s vineyard in Bordeaux add highly distinctive flavours of blackcurrant, red berries and cedar wood; while Madeira drums gift notes of black forest fruits, crushed apple and pear.
Marsala barrels from Sicily infuse an amber colour along with a warm, sweet taste, and delicate notes of sweet damsons and fresh flowers. Port pipes from the Douro region of Portugal add a host of complex characteristics, such as fleshy plums, blackcurrants, sweet figs and raisins.
Richard Paterson, otherwise known as “The Nose” due to his legendary nosing and tasting skills, is a master distiller for The Dalmore Single Malt. He has worked in the industry for over 40 years and also works closely with other industry bodies in the training and promotion of Scotch whisky worldwide.
Taste and judge for yourself in the wonderful world of fine whiskey's .... now you know at least how they think about it at Dalmore and why The Nose of richard Paterson is so expensive and insured for 1,5 million pound!