INFO Distilled Apr 78 Bottled Jan 94 Society Cask No. code 13.13 The Scotch Malt Whisky Society, The Vaults, Leith, Edinburgh
DALMORE 10 years old
LAST BOTTLE AND EMPTY THE OLD MALT CASK 50o Single Cask Bottling Distilled September 1989 Bottled September 1999 Matured in Sherry Cask No Colouring 472 bottles Douglas Laing & Co, Ltd, Glasgow
30 years old
INFO THE DALMORE SPECIAL CASK FINISH Distilled 1973 Bottled 2003 Matured in Matusalem Sherry Casks in a unique collaboration with GONZALEZ BYASS Jerez de la Frontera, Espagne Limited Edition Genummerde flessen The Dalmore Distillery Whyte & Mackay Distillers, Glasgow
12 years old
INFO THE BLACK ISLE Matured in: American New Oak Butts and Oloroso Sherry Casks The Dalmore Distillery, Whyte & Mackay Distillers, Glasgow
12 years old
INFO SPECIAL CASK FINISH BLACK PEARL Madeira Wood Finish Matured in Malmsey Madeira Wine Casks Date of Distillation 20.02.92 Bottled: 2004 Distilled Aged & Bottled by The Dalraore Distillery Whyte & Mackay Distillers, Glasgow
22 years old
43 % LAST BOTTLE AND EMPTY HART BROTHERS FINEST COLLECTION Distilled 1974 Special Reserve Matured in Sherry Wood A Rare Vintage Bottling Hart Brothers Limited Glasgow
10 years old
50% THE OLD MALT CASK 50o Single Cask Bottling Distilled September 1989 Bottled September 1999 Matured in Sherry Cask No Colouring 472 bottles Douglas Laing & Co, Ltd, Glasgow
17 years old
43 % THE ULTIMATE SINGLE MALT SCOTCH WHISKY SELECTION Distilled 10/6/86 Cask no. 3082 Bottled 4/9/2003 Genummerde flessen The Ultimate Whisky Company, N.L.
LAST BOTTLE AND EMPTY
geen leeftijd vermelding
43 % THE DALMORE CIGAR MALT The Dalmore Distillery Whyte & Mackay Distillers, Glasgow
18 years old
INFO SINGLE HIGHLAND MALT SCOTCH WHISKY 14 Years Maturing in American White Oak 3 Years Maturing in Sherry Butts 1 Year Married in Upstanding Sherry Butts Distilled, aged and bottled in Scotland Dalmore Distillery Dalmore Alness, Ross - shire
15 years old
INFO Single Highland Malt Scotch Whisky MATURED FOR 100 % SHERRY CASKS MATUSALEM APOSTOLES AND AMOROSO Dalmore Distillery, Dalmore, Alness, Ross Shire
1263 KING ALEXANDER 111
INFO 40 % Single Highland Malt Scotch Whisky AGED VINTAGE OLOROSO AND MADEIRA BUTTS VINTAGE BOURBON BARRELS CABERNET SAUVIGNON BARRIQUES PORT - MARSALA WOODS Dalmore Distillery, dalmore, Allness, Ross Shire
1 9 9 6
INFO 12 years old
43 % HIGHLAND SINGLE MALT SCOTCH WHISKY Distillation date: May 1996 Cask type: 2nd Fill Bourbon Barrels Bottling date: September 2008 Proprietors: Whyte & Mackay Distillers Gordon & Macphail, Elgin DALMORE RIVERS COLLECTION THE DALMORE SPEY DRAM
40 % FOUNDATION SEASON 2 0 1 2 Highland Single Malt Scotch Whisky Dalmore Distillery, Dalmore, Alness, Ross - shire
INFO: TAY DRAM
40 % SEASON 2 0 1 2 Highland Single malt Scotch Whisky Dalmore Distillery, Dalmore, Alness, Ross - shire
INFO: TWEED DRAM
40 % SEASON 2 0 1 2 Highland Single Malt Scotch Whisky Dalmore Distillery, Dalmore, Alness, Ross - shire
Highland Malt The Northern Highlands THE DALMORE (1839
Alness, Ross - shire. Licentiehouder: Dalmore Distillery. Onderdeel van Whyte & Mackay Distillers Ltd. Eigendom van Gallaher.
Alexander Matheson was een partner van de handelsfirma Jardine Matheson & Co in Hong Kong. Deze firma speelt een belangrijke rol in de boeken Taipan en Noble House van James Clavell. In 1839, het jaar dat de eerste opiumoorlog uitbreekt tussen China en Engeland koopt een ketel voor het stoken van whisky.
Dalmore is deels Keltisch, deels Noors en betekent zoveel als de grote groene weide, waarmee het schiereiland Black Isle wordt bedoeld.Dalmore werd verpacht aan Andrew Mackenzie, waar wat later zijn twee broers Charles en William bijkwamen.
Het hertengewei op het etiket van The Dalmore komt van Clan Mackenzie, het is hun coat of arms, gegeven door koning Alexander de derde, zo'n 700 jaar geleden.
May 2012 The Dalmore Constelltion Collection is launched, the 21 bottle range in age from 20 to48 years old is pricing between 2000 and 20.000 pound for the 1964 Vintage.
The whole collection costs 158.000 pound. Two collections the numbers one and eight will be initially available at Heatrow, and Whyte & Mackay expects to sell 4000 bottles over the next 5 years
Turf en gerst kwamen uit de omgeving, de kolen voor het stoken van de ketels kwamen per trein uit Fife.In 1870 was The Dalmore de eerste distilleerderij met export naar Australië.In 1874 werd er uitgebreid met twee ketels.In 1891 werd The Dalmore het eigendom van de Mackenzies . Gedurende de eerste wereldoorlog werd voor £ 1.000.000 aan gelagerde whisky naar drie andere distilleerderijen gebracht en The Dalmore werd een mijnen- werkplaats van de Admiraliteit. In 1920 toen de whisky terugkeerde naar The Dalmore miste er geen vat.
In 1956 werd de vloermouterij vervangen door het Saladin systeem. In 1960 gingen de Macjenzies samen met hun langjarige vrienden en afnemers Whyte & Mackay. In 1972 werd Whyte & Mackay Distillers Ltd overgenomen door Sir Hugh Fraser's Scottish and Universal Investments Ltd. (S.U.I.T.S.) en met de financieele achtergrond was men in staat om in 1972(Old) Fettercairn en in 1973 Tomintoul te kopen.
In 1974 werd S.U.I.T.S. overgenomen door de Lonrho groep die in 1988 Whyte & Mackaty verkocht aan Brent Walker die op zijn beurt Whyte & Mackay verkocht aan de tabak gigant Gallaher, het eigendom van American Brands.
In 1987 toen Guinness de Distillers Company Limited, (D.C.L.) wilde overnemen was één van de voorwaarden van de Britse monopolie commissie dat negen merken uit het pakket van de D.C.L. in andere handen zou komen. Whyte & Mackay slaagde erin deze rechten te verkrijgen met o.a. Haig en The Calymore. De toeleveringen van deze merken komt nog wel van United Distillers. In 1991 was er een mislukt bod op The Invergordon Distillers door Whyte & Mackay, het hoogst geboden bedrag was £ 350.000.000.
In October 1993 sluit American Brands, eigenaar van Whyte & Mackay zijn jarenlange jacht op Invergordon af met het bekend maken dat zijn aandeel in Invergordon is vergroot van 41,2 % tot 54,7 %. De geboden prijs waardeert Invergordon op £ 382,4 miljoen is ƒ 1,05 miljard.
De omzet van Invergordon was in 1992 £ 85.000.000, die van Whyte & Mackay £ 150. 000.000 in datzelfde jaar.
In 1995 maakt Whyte & Mackay bekend dat de distilleerderijen Bruichladdich, Tamnavulin en Tullibardine (tijdelijk ?) worden gesloten, distilleerderijen van de Invergordon Group. Isle of Jura, ook van Invergordon blijft geopend alsmede de Invergordon Grain Distillery.
Het gebruikte water komt van de rivier de Alness. Begonnen met één paar ketels, kwamen er in 1874 een tweede paar bij in een apart staand ketelhuis. In 1966 kwamen er nog twee paar ketels bij. De produktie is ongeveer 3.000.000 liter spirit per jaar.Men lagert op deels Bourbon-, deels sherryvaten.Er liggen ongeveer 100.000 vaten met whisky te rijpen.
In 1996 werden Whyte & Mackay en Invergordon ondergebracht bij J B B Greater Europe Pic.In Juli 2000 werd Tomintoul verkocht aan de blenders Angus Dundee.
Op 19 December 2000 wordt Bruichladdich verkocht aan een groep financiers onder leiding van Murray McDavid Ltd.
In October 2001 wordt het Schotse deel van J B B Greater Europe Pic verkocht aan een groep Schotse investeerders met de naam Kyndal International.
De Mash tun is 9,2 ton. De acht Wash backs hebben een inhoud van elk 49.500 liter. Twee Wash stills hebben een inhoud van 16.500 liter, twee elk 8250 liter. Twee Spirit stills zijn 11.364 liter, twee 7340 liter groot. De ketels worden met stoom verhit en de jaar capaciteit is 3.000.000 liter spirit.
Maart 2007; Er wordt een kleine hoeveelheid zwaar geturfrookte The Dalmore geproduceerd. September 2007: Een experiment om een roasted whisky te produceren worden als een mislukking beschouwd en gestopt.
October 2001 Kyndall International neemt het Schotse deel van J B B Greater Europe over van Fortune Brands, eigenaar van wat eerder Whyte & Mackay en Invergordon was. Het betreft vijf malt distilleerderijen: Dalmore, (Old) Fettercairn, Isle of Jura, Tamnavulin en Tullibardine en de Grain distilleerderij Invergordon.
Manager van Kyndall International wordt Brian Magson. Vijftien maanden later verlaat Brian Magson Kyndall International, dit als gevolg van een meningsverschil met de Duitse West L B bank, de financier van Kyndall International. De omzet in het eerste jaar na de aankoop was £ 157.2 miljoen, de winst £ 20.6 miljoen. Er werden 9,3 miljoen dozen whisky verkocht.Kyndall International heeft 750 medewerkers.
Kyndal International Ltd. In 2001 verstrekt Principal - Finance, onder leiding van Robin Saunders, en het eigendom van de Duitse West L B bank, een lening van £ 188 miljoen, is 6 263 miljoen aan Kyndal International Ltd. Tegelijkertijd wordt voor 40 % deelgenomen in Kyndal International, Robin Saunders en haar collega's nemen zelf voor een 4e deel in het aandeel van de West L B bank aandeel, in de vorm van aandelen voorkeursrechten. De Amerikaanse bezitter van de groep was J B B Greater Europe, vroeger Jim Beam.Het krediet heeft een looptijd tot 2013.
De naam van de onderneming wordt Whyte & Mackay, de oude naam van de onderneming van vóór de overname ooit door Jim Beam. Aanvankelijk was het de bedoeling de lening af te lossen door aandelen uit te geven, maar vanwege de hoge kosten van deze uitgifte is daarvan afgezien. In Augustus 2003 wordt in samenwerking met Bain & Co, management - begeleiders, een reorganisatie bekend gemaakt waarbij 200 van de 700 medewerkers worden ontslagen, en één van de twee bottelfabrieken wordt gesloten.
In 2003 verlaten vijf leden van het managements team het bedrijf. Het is de bedoeling dat Whyte & Mackay zich meer gaat toeleggen op de verkoop van eigen merken, met als belangrijkste Whyte & Mackay, en de malt whisky Isle of Jura. Tot nu toe was een heel belangrijk onderdeel van de verkopen de levering van whisky aan supermarkten. De omzet in 2002, tot aan September was £ 157 miljoen, met een winst van £ 20,6 miljoen. Whyte & Mackay staat op plaats negen op de wereldranglijst van whiskyverkopen. Juli 2003. West L B bank is deelgenoot in de televisie toestellen verhuurder Bos - Clever, nu in de problemen, de bioskoop keten Odeon, de water leverancier Mid Kent, de Pub keten Pubmasters en de warenhuisketen Bhs. Alles via zijn onderdeel Principal Finance.
Juli 2003 Vivian Imerman is nu dé man bij Whyte & Mackay, eigenaar van 60 % van het aandelenkapitaal. Hij is van plan nog de 30 % aandelen in het bezit van de West L B bank over te nemen, £ 50 miljoen in de komende vijf jaar te investeren in de belangrijkste merken: Whyte and Mackay, Isle of Jura, Dalmore en Vladimir Vodka.
£ 20 miljoen wordt gestoken in de bottel, lagerpakhuizen en distributie afdelingen.Vivian Imerman, geboren in Zuid-Afrika, verdiende zijn geld met Del Monte's aankoop en verkoop later.
1839 or 1841 Dalmore founded by Alexander Matheson, nephew of Sir JamesMatheson, born in 1796 at Lairg, Sutherland and trader in the Far East
1832 Along with his business partner William Jardine, he formed JardineMatheson & Co, smuggling opium into China in exchange for tea and silks, with the tacit support of the Brithish Government 1839 - 1842 Chinese opposition to this trade was ultimately to lead to the Opium WarsAlexander Matheson who had been taken into the firm by his uncle and this brought great wealth to him Dalmore was constructed next to Dalmore Mill, on the Alness Water, including that of Dalmore, purchased forSome of Alexander's money was spent acquiring large estates in Easter Ross 24.700 Pounds, he laidout the vast amount of 773.020 Pounds buying 220.000 acres in the county of Ross
5 October 2009 12 decanters from a 1951 Vintage Dalmore Single Malt Whisky will released at a price of 10.000 Pounds a bottle. The name is Sirius and is bottled at cask strength 45 %
October 2009 In 1263, an ancestor of Clan Mackenzie saved King Alexander III of Scotland from being gored by a stag's whilst out hunting. The grateful King granted hin the right to bear a stag's head - 'a 12 pointer'or 'Royal'- in his coat of arms. Every bottle of single malt from our Highland distillery was, and is, adorned with this proud emblem, symbolising the supremacy of The Dalmore The Dalmore King Alexander III commemorates this act of daring spirit. This exceptional malt has been filled to no less than six different casks, including French wine barriques, Ma- deira drums, sherry butts from Jerez, Sicilian marsala barrels, port pipes from the Douro and bourbon barrels from Kentucky.
The King Alexander III unites each of these to form a rich deep spirit The legend of Clan Mackenzie has been immortalised by Benjamin West in his painting 'The Death of the Stag'
November 2009 The Dalmore Oculus The Dalmore is delighted to announce the auction through Bonhams of one of the most precious whiskies in the world. The Dalmore Oculus has been created from some of the most exceptional whiskies of the past 140 years and is the first and last of its kinf. The single malt will be presented for sale in a Baccarat crystal decanter that has been beautifully decorated with The Dalmore iconic stag in solid silver, and will be sold at auction by Bonhams in Edinburgh on 18 November. Experts expects the one - off expression to reach in the region of 20.000 Pounds Richard Patterson, The Dalmore Master Distiller has said: 'This is the most exquisite expression I have personally crafted, with all the loving reverence it so richly deserves to seduce the most discerning and sophisticated palates imaginable. I am confident it will appeal to epicureans, investors and collectors There was a casks number 1781 and 1782 distilled in 1951 and some malts from vintages 1868, 1878,1922, 1926, 1939 The price was 23.000 Pounds, the buyer wished to remain amonymous
29 January 2010 The Dalmore distillery is soon to release Candela, an outstanding 50 year old single malt Selected from the oldest maturing stocks of any Highland distillery and with spirit dating from the last 140 years, Candela is set to become one of the most sought after expressions the world has ever seen Just 77 incomparable Candela decanters are available worldwide. Each decanter and accom- panying handcrafted crystal case, provides a fitting complement to the precious liquid it carries.
October 2010 The Dalmore Trinitas represents a trinity of unimaginable luxery. Containing spirit dating from 1868, 1878 , 1926 and 1939. The dalmore Trinitas is a 64 years old that is as exceptional as it is rare. Handcrafted, and nurtured with great care over a long and deep slumber it may well be the pinnackle of our great distillery's history. But with only three bottles released only a fortunate few will ever know. Two have been acquired and now only one remains available for purchase, exclusively from The Whisky Exchange December 2010 Dalmore releases Dalmore Aurora, 45 years old, distilled 29th April 1964 and 200 Decanters are bottled. Nose: honeyed pear, passion fruit and bananas Taste: blood oranges, figs, peaches and coffee Aftertaste:Black Forest fruits, apples cinnamon The dawn of a new Dalmore The dawn has been worshipped by civilizations for millennia. It is fitting then that Eos, Titan goddess of the dawn should lend her name to our 59 year old single malt seleccted from the same ywo outstanding sherry casks. Having been left to slumber for another year the whiskies are now even moer intense and evocative Just 20 decanters wiil ever see the light of day.
Januari 2011 The adoration of a new constallation Astrum is the Latin word for constellation. As the stars glint and gleam in the might sky so will The Dalmore Astrum shine with an unmatched brilliance among whiskies. Set to cask in 1966, The Dalmore Astrum spent most of the ensuing four decades in American white oak casks before being transferred for a final 18 month flourish to 30 year old Matusalem casks from Gonzalez Byass. Just 500 bottles are available worldwide. Each bottle and its priceless contents are proudly protected in a bespoke, high gloss black lacquer box, making The Dalmore Astrum a true star among malts.
Maart 2011 The Dalmore Castle Leod, A formidable malt. This limited edition bottling celebrates the ancient and historic seat of Clan Mackenzie and is the second in a series crafted by Master Distiller RichardPaterson in homage to Clan Mackenzie After all, it was the vision of theMackenzie brothers that laid the foundation for the distillery's monumenta lsuccess. Castle Leod has been home to the Caberfeidh, Chief of the Clan Mackenzie,since 1606 and is located just 14 miles from the The Dalmore Distillery This classic Vintage 1995 expression was matured initially in American whiteoak and Spanish sherry wood, before being transferred for a final 18 monthsto barriques from a legendary 1st cru classe Bordeaux chateau. The River Spey is world - renowed as a classic Salmon fishing river which runs through theheart of Scotland's malt whisky country. In recognition and celebration of the iconic statusof the River Spey and those who travel from around theworld to fish it, we have created thisexclusive expression of The Dalmore.
Behind the scentic beauty of the majestic River Spey lies a delicate and sensitive environment ,which is conserved and enhanced through the tireless work of the Spey The mighty River Tay is renowed as the largest of Scotland's Great Salmon Rivers. The "Silvery Tay"is steeped in fishing legend and is famed for Salmon of prodigious size. The most famous of these, which weighed in at a staggering 64 Pounds, was caught by Miss Georgina Ballantine in 1922. Mis sBallantine's record remains unbroken, even today. In recognition of the mighty Tay we have created a unique expression of the Dalmore to celebrateits power and majesty. To support and further their unceasing work, a generous donation is made
to the Tay foundation from the sale of every bottle of this exceptional Highland Single Malt Whisky.The Tweed is the most prolific salmon river in the British isles, flowing majestically through the beautifuls most and historic borders countryside from its source high in the open hills above Moffat. Tweed is at itscenic in the latter half of the year as the leaved begin to turn. The air gathers a chill, and the world famous autumn salmon run arrives. Protecting and preserving the delicate balance of Tweed and its precious resources is the challenging roleof the Twee Foundatio, in recognition of Tweed and its rich history we have created a unique expression of the Dalmore. A generous donation from the sale of every bottle sold, to support and further the excellentwork it does on behalf of all who love this great river
The wash stills at Dalmore have flat tops, and are also in two sizes. Three are 13,000-litres in capacity, the fourth is double that. The spirit stills all sport water coolers around their necks to assist in reflux. Again, one of the quartet is double the size. Because of this discrepancy in size and the fact that the spirit stills are charged when the low wines and feints receiver is full, the strength of the charge to those stills varies, creating different end flavours. Though it seems random to an outsider, thankfully it is controlled by high experienced stillmen. All these distillates are vatted before being casked.
Condensing is also unusual. The spirit stills have external shell and tube condensers which lie horizontally. This mirrors the old worm pipe which lay in the burn which runs outside the stillhouse.
Ex-Sherry casks are the most commonly-used maturation vessel and unlike many distilleries, ex-solera casks soaked in oloroso and PX Sherry for decades are preferred over the oak-driven bespoke casks now common across the industry.
The northern distilleries seem to have a disproportionately high number of wealthy backers. Dalmore is typical of this. It was founded, in 1839, by Alexander Matheson who had made his fortune as a partner in Jardine Matheson the trading firm which took over from the East India Company and which, by that time, was controlling exports of opium trade into China.
The lease (and eventually ownership) was taken by the Mackenzie family in 1878 and it remained family-owned until 1960 when one of Dalmore’s main customers, Whyte & Mackay, took control. A significant contributor to W&M’s blends, for many years Dalmore’s presence in the world of single malt was restricted to a 12-year-old expression. In recent times however the range has expanded dramatically, with a core range of 12, 15, 18 and 25-years-old, plus no-age-statement specialities like King Alexander III, Cigar Malt, and an ever-growing selection of luxury expressions such as the 21-strong Constellation range (comprising vintages from 1964 to 1992) and 1951 ‘Sirius’. Prices at the top end regularly top five figures.
W&M itself has gone through a dizzying number of hands in recent times. Its current custodian is Emperador of the Philippines.
Dalmore is founded by Alexander Matheson
The lease is acquired by the Mackenzie family
Sir Kenneth Matheson sells the distillery to the three Mackenzie brothers for £14,500
The distillery is used by the Royal Navy to manufacture American mines
By the time the Royal Navy depart, the distillery is badly damaged
Dalmore returns to production again
Dalmore merges with Whyte & Mackay
Dalmore's stills are increased by a pair to eight
The distillery ceases use of its Saladin box
Whyte & Mackay is purchases by American Brands
Whyte & Mackay becomes JBB (Greater Europe)
JBB becomes Kyndal Spirits briefly before changing its name to Whyte & Mackay
India's United Spirits buys Whyte & Mackay
The Constellation Collection is launched; the visitors' centre is upgraded
Filipino group Emperador purchases Whyte & Mackay
CAPACITY (MLPA) i
CONDENSER TYPE i
Shell and tube
FERMENTATION TIME i
FILLING STRENGTH i
GRIST WEIGHT (T) i
HEAT SOURCE i
MASH TUN TYPE i
NEW-MAKE STRENGTH i
SPIRIT STILL SHAPE i
Onion with boil ball and water jacket on neck
4 wash, 4 still
Racked and dunnage
WASH STILL SHAPE i
Lantern with cropped head and lyne arm extending from upper deck
WASHBACK TYPE i
WATER SOURCE i
WORT CLARITY i
YEAST TYPE i
Emperador Distillers Inc
2014 - present
Whyte and Mackay Group
1960 - present
Mackenzie Brothers Company
1891 - 1960
1839 - 1891
DALMORE 62 YEAR OLD SOLD FOR £91,650
A bottle of Dalmore 62-year-old single malt – one of only a dozen released in 2002 – sold for more than £90,000 at auction, almost double its pre-sale estimate.
Dalmore 62 year old
Tidy sum: The rare Dalmore 12 Pointer nearly doubled its pre-sale estimate
The 12 Pointer, number three in a series of 12 bottles of 62-year-old whisky released by the Highland distillery in 2002, had been expected to fetch £40,000-50,000 at the Sotheby’s auction in London on Wednesday (20 September).
But keen bidding saw the price reach £78,000 when the hammer went down (the £91,650 figure includes the buyer’s premium), a new record for Dalmore 62-year-old at auction.
The 12-bottle series was a vatting of four Dalmore casks, filled in 1868, 1876, 1926 and 1939, with each bottle named after a key element in the distillery’s history.
The 12 Pointer refers to the distillery’s stag emblem, with the bottle presented in a wooden case with a certificate signed by Dalmore master distiller Richard Paterson.
The auction price falls short of the S$250,000 (£125,000) paid at Singapore’s Changi Airport for another of the 12 bottles in 2011, at the height of the luxury spending boom in the Far East.
As celebrations for his 50th year in the whisky business draw to a close, Richard Paterson, Dalmore’s inimitable master blender, reflects on a lifetime of innovation, eccentricity and insults, and why he’s still best-known as ‘that guy who throws whisky on the floor’.
Richard Paterson Dalmore Whyte & Mackay
Paterson’s passion: The revered master blender is one of the foremost authorities on maturation
He’s one of the world’s most revered whisky blenders, yet when Whyte & Mackay’s Richard Paterson creates a new expression, he first turns to a psychic birthday book.
‘It tells you a person’s character based on the day they were born,’ he explains. ‘It tells you who shares their birthday, what their tarot cards are, their positives and weaknesses, and that allows you to build up something when you make a whisky.’
It sounds a little far-fetched for this traditional, dapper Glaswegian gentleman to be consulting a psychic tarot text. Nevertheless, the all-seeing birthday book has been summoned on many an occasion, most recently for Paterson’s creation of a new blended malt in memory of Polar explorer Ernest Shackleton.
‘When we created the Shackleton we looked at his birthday (15 February 1874), and saw his character was very much into working as a team. He had a soft and hard side to him, so the whisky has been purely built on his character.’
In a way, Paterson’s fondness for people and their personal tales is not so surprising at all; stories are what make him tick. The master blender, master showman and whisky educator has been imbuing presentations, speeches and even his own biography with analogies, historic legends and cautionary tales for decades, peppering them with endless facts and anecdotes. Even our interview comes with its own dose of Paterson Prose.
So what characteristics does the book list for those born on 31 January, Paterson’s birthday? ‘It’s not right for everybody, but the majority of times it hits the mark,’ he tells me before emailing over a scan of his page. It reads: ‘Those born on January 31 are individuals who wish to be heard’.
Uncanny. Paterson is arguably the most famous face in Scotch whisky. His unconventional – and sometimes controversial – teaching methods, and reputation as ‘The Nose’, have made him the most watched whisky personality on YouTube, and the only Scotch producer to be invited to do a Reddit AMA (Ask Me Anything). Although the man behind the Dalmore, Jura, Fettercairn and Tamnavulin malts, and the Whyte & Mackay blend, has received several lifetime achievement awards, trophies and medals, Paterson is still known by the masses as ‘that guy who throw@aalways revered by the industry, but Paterson has no regrets: ‘I like to think that although I present as a showman, it’s not really a show – it’s actually 100% passion. As long as it’s remembered in the right way, and people walk away learning something for the first time, I’ll be happy.’
Drenching carpets in whisky, threatening death if a glass is held ‘incorrectly’ and pulling party poppers as unsuspecting consumers taste whisky, are all techniques Paterson developed at a time when wine hogged the limelight. His ambition was to give a little of that airtime over to whisky.
‘I suppose Richard the showman emerged in the ‘70s. Back then the reaction was always “oh, here’s a bloody whisky guy, what’s he going to teach me? I’m here for the wine.” But they looked at whisky for the first time, and they changed their minds.’
For the past 12 months The Paterson Show has been on a world tour, visiting Europe, Asia and America in honour of its star’s 50th year in the whisky industry. At the centre of the celebration is the launch of The Dalmore 50 Year Old, a £50,000 single malt containing whiskies dating back to 1966. ‘It epitomises the care and attention that goes into producing a single malt,’ Paterson explains. ‘I like to think it’s the kind of care and attention I’ve given to my 50 years in the whisky industry.’
The Dalmore 50 is a milestone whisky for Paterson, but the blender is no stranger to working with malts matured for extended periods. Vintage expressions from the Highland distillery have included 40- to 62-year-old malts, while in 2010 Dalmore Trinitas 64-year-old became the most expensive whisky ever sold at £100,000 per bottle (it’s since been usurped by an Imperial decanter (six litres) of Macallan M, which sold for US$628,000 (£381,620) at Sotheby’s in Hong Kong in 2014).
Milestone malt: The Dalmore 50 was blended using whiskies dating back to 1966
You could say Paterson is something of an expert at nurturing elderly whiskies, a position he understands to be rare. ‘I must stress to you, because a lot of people get misconceptions here, when we talk about malts aged over 25 years, these are rare gems,’ he says. ‘Not every whisky distillery has these, and the ones that don’t have them get jealous and become bitchy at me, and that’s the reality, because a lot of them have used [their stocks] up.’
Paterson began his career in the hospitality business, teaching himself about wine while working a seasonal job as a lift attendant at the Atholl Hotel in Pitlochry. Now that knowledge is put to good use – he’s one of the pioneers of wine and Sherry cask maturation, and is as passionate about Port and Pinotage as he is malt and grain. ‘It doesn’t matter if it’s Champagne, Burgundy or Bordeaux, I have to know about it,’ he says.
I’ve known Paterson for several years, and for all the times we’ve spoken – in interviews and over a cup of tea – I’ve never seen his eyes light up as much as when he’s talking about wine and wood.
‘The seed was probably planted when I was young, when I went into a warehouse with my father and I saw the silhouettes of the casks, but couldn’t see the whisky. They were maturing; I could smell it.’ His father Gus ran the family whisky broker WR Paterson & Co., but however strong his first impression of the angels’ share, Paterson wasn’t wholly sold on following in his father’s footsteps with a career in whisky. That changed when at the age of 17 he was pushed into interviewing for a role as an office boy with Glasgow blender and merchant A. Gillies & Co. ‘A lot of people said “you just got this job because of your father, you know nothing”. Now that was a real insult.’
Paterson knew that to prove himself he had to go above and beyond his peers, even if just to fit in. He set about teaching himself as much about whisky and wine as possible, although the task wasn’t so easy in the late 1960s. ‘At that time there were no books on wine, nothing like you guys have now.’
His early dedication to education is evident in his acclaimed knowledge today, as well as the many awards in his and Whyte & Mackay’s trophy cabinet. However Paterson, despite the poise and performance, still carries those early taunts with him.
‘Even today I’m still that boy,’ he says. ‘I think it’s the determination to prove to my dad that I’ve achieved something. But I still don’t feel like I’ve achieved it, you see.’
His father passed away in 1994, just months before Paterson received the Spirit of Scotland award from the International Wine & Spirit Competition. ‘He had worked hard to build up the whisky industry and therefore I always wanted to show him what I had done,’ Paterson muses.
What would your father make of your achievements if he could see you today? ‘I think he would be proud, but he would also think “you’re selling that kind of whisky for that kind of money? You must be off your head!” He’d probably have a fright in his gravestone if he knew some of the prices that we were doing.’
The price of whisky has soared since Gus Paterson traded stocks from his Glasgow warehouses, just as single malts have emerged as a growth driver for the industry. When Paterson started out at A. Gillies & Co. back in 1966, his future, as far as he saw it, would always be in blends. It’s the mainstay of Whyte & Mackay’s portfolio, but the popularity of malts hasn’t won any favouritism from Paterson.
‘I’d like to see the growth of single malts continue on, but it really hurts me a wee bit to see the bad feedback that blended whiskies sometimes get,’ he says. ‘After all it still accounts for 90% of the market. The same expertise goes into making a blend as a single malt, so they deserve the same respect. It’s the same with grain whisky – thanks to Haig Club they’ve risen dramatically, but there’s still little sensitivity about them.’
As yet only Cameronbridge (the distillery behind Haig Club) and Girvan have put themselves behind a single grain bottling. With Invergordon in the Whyte & Mackay portfolio, will Paterson top off his 50-year career by ticking another Scotch category off his list? ‘Yeah, providing we’ve got the right age, and I’m talking 15-20-years-old.’
Grain whisky aside, Paterson agrees the rise of single malts has been one of the most significant developments in Scotch whisky in the last 50 years, yet innovation will continue to evolve as consumers become ‘more demanding’.
‘The consumer is getting far more daring, and is prepared to look at single malts that have a different edge or finish. Because of that all of us are working hard to please them. Whether it be finishes or in Glenmorangie’s case with Bill Lumsden’s use of chocolate barley.
‘There’s going to be even more pressure with all the small boutique distilleries opening – about 30 in Scotland, and another 30 in Ireland and another 1,000 in America. All these guys are struggling to get that difference and they are becoming even more experimental. We’ve got that to contend with but you’ve still got to hold onto your traditions without letting it become staid.’
Nurturing talent: Gregg Glass is being primed to take over the reins from Paterson
DALMORE SELLS FOR £114,000
A bottle of 62-year-old Dalmore single malt has sold for £114,000 at auction, doubling its pre-sale estimate and making it the most expensive bottle of whisky sold to date by Christie’s.
Dalmore 62 Year Old The Kildermorie
Water source: The Kildermorie’s name refers to the loch near the Dalmore distillery
The Dalmore, The Kildermorie, Aged 62 Years, was one of only 12 bottles created by Dalmore master blender Richard Paterson from casks of single malt laid down in 1868, 1878, 1926 and 1939.
The 12 bottles, released by the Highland distillery in 2002, were each named after a key feature of Dalmore – Kildermorie being the nearby loch which is the distillery’s water source.
This bottle was sold by Christie’s in London last week for £114,000 (including buyer’s premium), double its pre-sale estimate of £40,000-60,000.
Christopher Munro, head of Christie’s London wine department, labelled the sum paid for the whisky ‘astonishing’ and said it was the highest price yet paid for a single bottle of whisky at Christie’s.
Another of the 12 bottles – The 12 Pointer, referring to Dalmore’s stag emblem – was sold by Sotheby’s in London in September this year for £91,650.
However, both sums fall short of the S$250,000 (£125,000) paid at Singapore’s Changi Airport for another of the 12 bottles in 2011, at the height of the luxury spending boom in the Far East.
Last week’s Christie’s auction also featured a number of Macallan single malts, many bottled for the Italian market.
A bottle of Macallan 37 Year Old Fine & Rare, distilled in 1940, fetched £19,200, a little short of its pre-sale high estimate, while a two-bottle lot of Macallan 18 Year Old, one distilled in 1970 and the other in 1972, both bottled for Giovinetti & Figli, sold for £3,120, more than double the pre-sale high estimate.
With innovation at the forefront of Paterson’s mind, but with the celebration of his 70th birthday impending, Whyte & Mackay turned to appointing an understudy – his eventual successor – from one of the industry’s most forward-thinking companies. Gregg Glass, former whisky maker at Compass Box, joined Paterson in December 2016.
‘We had to think about the future in the same way as William Grant did with David Stewart and Brian Kinsman. Gregg comes from the Dalmore area, and has a background with an innovative whisky company. Compass Box is quite a small company and therefore they’ve had to get their products right. They’ve had to be aggressive and have an edge over the competition. That was our main attraction to him.’
With Glass lined up as his successor, and a solid 50 years under his belt, is retirement finally beckoning Paterson? It’s a question he’s asked frequently.
‘I’d like to do 50 years with Whyte & Mackay first, so I still have three years yet. It won’t be a quick fix – it will be when I feel it’s right. The company will be in safe hands but it has to be in hands that know exactly what they’re doing. You get a lot of pressure in this role, and I’m not putting Gregg in that position until I know he’s fully familiar with every aspect.’
Paterson’s 50th anniversary with Whyte & Mackay will arrive in September 2020, just eight months after his 71st birthday. With so much to celebrate, the next few years may see an encore for the Paterson World Tour, perhaps even a new Dalmore expression blended with the aid of the birthday book to compliment his personality?
The entry for those born on 31 January really is uncanny: ‘It is not only their looks, bearing or sense of style that attracts others but rather the beauty of their creations… Still, they often get the idea that they are not really being appreciated for themselves, for what they value most inside.’
Paterson’s undeniable passion for his job, for whisky and the industry is clear, but perhaps not so transparent is a determination to prove his worth. Why, when he’s achieved more than most dare to hope? Was it the pressure of filling his father’s shoes or satisfying increasing demands from consumers, or simply because it is really written in the stars?
‘I suppose I always just wanted to show that I didn’t just get that job because of my father,’ he says, ‘and I’ve never rested on that.’
THE DALMORE 45 LAUNCHED AT £10,000
Luxury-focused Highland single malt Dalmore is releasing a 45-year-old expression, The Dalmore 45, priced at £10,000 a bottle.
The Dalmore 45
Hand-blown: The 500 decanters were designed by French crystal house Baccarat
Created by master distiller Richard Paterson and described by him as ‘flawless perfection’, the whisky was initially matured in American white oak ex-Bourbon casks, then transferred into two Graham’s Port Colheita (vintage tawny) pipes, which date from 1961 and 1963.
Finally, the whisky was married in first-fill American white oak ex-Bourbon casks, and ‘purposefully’ bottled at 40% abv.
Paterson said: ‘By personally selecting the very finest American white oak ex-Bourbon casks and Port Colheita pipes from 1961 and 1963, I have been able to create a truly unique expression which is indulgent and smooth with a vibrant and lively flavour profile.
‘It takes time, dedication and passion to create an expression like The Dalmore 45, and age has gracefully matured this distinguished spirit to make it one of The Dalmore’s greatest aged spirits. This is a very special whisky, which I would describe as flawless perfection.’
Only 500 decanters, hand-blown and designed by French crystal house Baccarat, will be available worldwide.
RICHARD PATERSON CHOOSES WHISKY UNDERSTUDY
Dalmore owner Whyte & Mackay has appointed Gregg Glass, whisky maker at Compass Box, as blender and whisky maker working under master blender Richard Paterson.
Gregg Glass Compass Box
Gregg Glass: The Compass Box whisky maker will move to Whyte & Mackay in December
Glass, who joined Compass Box Whisky as whisky maker in 2005, will join Whyte & Mackay on 1 December 2016, reporting to Paterson.
Glass is being trained as Paterson‘s successor for when the time comes for him to retire.
However, Whyte & Mackay has made no announcement regarding any plans for Paterson – who celebrated 50 years of working in whisky earlier this month – to step down in the near future.
Glass will be based mainly in Glasgow, but will also travel and provide support to Paterson when needed.
A statement from Whyte & Mackay said: ‘Gregg has gained a wealth of experience within the whisky industry most recently with Compass Box Whisky where he was whisky maker based in London.
‘Richard will be sharing the stories, knowledge and skills that he has learned over the last 50 years with Gregg in order to preserve the legacy of Whyte & Mackay. However, there will be no change to Richard’s role and he has no plans to hand over the reins.
‘Gregg’s appointment is designed to support Richard and allow him to focus his time on the things he loves, including creating new whiskies and promoting Scotch whisky to the world.’
After graduating with a Master of Arts from Glasgow University, Glass achieved his General Certificate in Distilling and is currently working toward an Institute of Brewing and Distilling Diploma.
He also spent time as a seasonal tour guide at Glen Ord distillery while studying at university.l.
Barkultur um den Premium-Whisky The Dalmore
CHINA CLUB BERLIN Barchef Marcus Neumann: eine perfekte Mischung aus Gastgeber und Gentleman, ganz im Spirit von The Dalmore.
Richard Paterson Society vereint Bartender, die den Spirit des schottischen Premium-Whiskys in ihren Bars bringen.
Im Bestreben seine Expertise um die unvergleichlichen The Dalmore Whiskys an Bartender weiterzugeben, gründete Master Blender Richard Paterson den exklusiven Bartender Club – die Paterson Society. Ihm gehören außergewöhnliche Bartender an, die die Markenwerte in ihrer Arbeit leben und die Passion zum Whisky teilen. Als Markenmultiplikatoren, die ihren Gästen etwas ganz Besonders anbieten möchten, tragen sie den unvergleichlichen Spirit von The Dalmore weiter. Sie sind die ersten, die neue und seltene Qualitäten probieren und in ihre Bars bringen. Jeder für sich ist eine Persönlichkeit und repräsentiert eine der renommiertesten Berliner Bars. Für jeden Bartender ist Whisky-Koryphäe Richard Paterson ein persönliches Vorbild, das sein Wissen gern an sie weitergibt. Dem Zusammenschluss gehören mittlerweile Mitglieder in Deutschland, Frankreich und Großbritannien an.
Als besondere Wertschätzung auch abseits der Bar inszenierte der Berliner Fotograf Marco Justus Schöler nun acht ausgewählte Bartender. In einer einmaligen Vernissage in Berlins Szenelocation Shusta Salon wurden die Portraits jüngst ausgestellt.
Nicht nur für Bartender auch für Whisky-Liebhaber schafft The Dalmore exklusive Momente: In der neuen „One of life’s privileges“-Kampagne wirkte Paterson Society-Mitglied Marcus Neumann aus dem CHINA CLUB BERLIN mit. In dem einzigartigen Ambiente gönnen sich sonst nur ausgewählte Mitglieder ein Glas Whisky. Der Kampagnen-Film lässt nun einen Blick hinter die Türen der wirtschaftlichen, gesellschaftlichen und kulturellen Elite erhaschen. Auf Berlins wohl schönster Dachterrasse lassen sich mit The Dalmore unvergleichliche Genuss-Momente erleben. Aber nicht nur in luxuriösen Settings kann ein außergewöhnliches sensorisches Erlebnis geschaffen werden: Mit The Dalmore können überall einzigartige Momente genossen werden. Dafür sorgen nicht zuletzt die Bartender und bieten weltweit in ihren hochwertigen Bars besondere Drinks mit dem Premium-Whisky an.
Die Whiskys aus dem schottischen Traditionshaus bestechen durch ihren komplexen Charakter. Bereits 1839 wurde die The Dalmore Destillerie gegründet und steht seitdem für brillante, zukunftsweisende und einflussreiche Handwerkskunst. The Dalmore setzte von Anfang an Standards in der Branche, denen auch andere Whisky-Macher folgten. Vor allem Master Blender Richard Paterson, als Genie hinter The Dalmore, hat die Whiskys durch seinen unermüdlichen Einsatz und seinem Bestreben, eine immer noch bessere Qualität zu schaffen, geprägt. Diesen Spirit und Enthusiasmus teilt er gern mit seinen Bartendern aus der Paterson Society. Nicht zuletzt deswegen bewundern ihn Fans aus der ganzen Welt. Bereits seit über 50 Jahren prägt die Ikone die Whisky-Branche und feierte im letzten Jahr sein Jubiläum.
Eine Lieblingsqualität einiger Paterson Society Mietglieder ist etwa der The Dalmore Cigar Malt Reserve. Christopher Tepasse (The Curtain Club, Ritz Carlton Berlin) und Merlin Braun (Orania.Berlin) schätzen die ausgewogenen Noten von Zimt, Vanille und roten Früchten. Der Whisky wurde als perfekte Begleitung zu Zigarren kreiert und lagert in Ex-Bourbon Fässern und 30 Jahre alten Matusalem Oloroso Sherry Fässern. Das Finish in exquisiten Premier Cru Cabernet Sauvignon Weinfässern sorgt für seinen exklusiven Charakter.
The Dalmore Valour, The Dalmore Regalis, The Dalmore Lucea, The Dalmore Dominium
A WHISKY HISTORY OF EASTER ROSS
The roots of whisky go deep in Easter Ross, home of fabled Ferintosh and now the location of a diverse collection of distilleries, including Glenmorangie, Dalmore and Balblair. Iain Russell outlines the region’s chequered whisky history.
Balblair was one of only two legal distilleries in Easter Ross to outlast the 1820s
Once upon a time, long before people talked of Speyside and the other famous whisky regions, there was Ferintosh.
During the 1700s, Ferintosh became the popular generic name for good Highland whisky, much as Glenlivet was to become a century later. The name disappeared from the whisky market long ago; nevertheless, the legacy of Ferintosh was to have a profound influence on the social and economic history of Easter Ross, the broad and fertile coastal plain which includes the famous Black Isle peninsula and lies to the north of Inverness. And Easter Ross remains one of the most diverse, if under-appreciated, whisky-producing regions of Scotland today.
In the 18th century, it was said that more whisky was made in the 16 distilleries on the Ferintosh Estate, near Dingwall, than in the whole of the rest of Scotland. Such was its mythical status that the 17th-century traveller Martin Martin reported:
‘The children of Ferintosh… are taught in their infancy to drink aquavitae and are never observed to be troubled with worms.’
Its praises were sung by some of the most influential figures in 18th-century Scottish culture, including Robert Burns and Sir Walter Scott.
The lands of Ferintosh had been virtually exempted from excise duty in 1690, as compensation to the local laird for damages done to the estate by Jacobite soldiers during the so-called ‘Glorious Revolution’.
The advent of rail helped distilleries such as Glenmorangie to prosper
The exemption encouraged the development of a thriving distilling industry, and the historian Ian Mowat estimated that about 1,000 people were employed in distilling there at its peak.
The ending of the privilege in 1784 did not put a stop to whisky making – it simply encouraged distillers to continue making ‘Ferintosh’ elsewhere in the region, either with or (more usually) without an excise licence.
The growth of the illicit whisky industry in the early 19th century had serious social consequences for Easter Ross. It created a climate of lawlessness in which a large part of the population became involved in the manufacture or sale of illicit spirits.
Excise raids uncovered unlicensed stills and casks of illicit whisky hidden under beds, in middens and in privies in houses all across the region. Local newspapers regularly carried stories of violent confrontations between excisemen and whisky ‘free traders’, in towns as well as in the countryside.
Meanwhile, local landowners, including the Sheriff of Ross-shire himself, were accused of failing to punish unlicensed distillers and dealers (who were often their tenants or their customers) when they appeared in the local courts.
It was that said that more offenders were prosecuted in Dingwall than anywhere else in Scotland – and the town became home to ‘swarms of lawyers’, attracted by the plentiful demand for their services.
Those not involved in the illegal manufacture of whisky were very often engaged in its sale and consumption, and local newspapers carried startling tales of drunkenness and depravity.
Production at Balblair was moved to benefit from the railway
Captain Hugh Munro, owner of Teaninich distillery, complained that even the public houses in Dingwall and Tain, the largest towns in the area, sold only smuggled whisky to their customers.
Illicit whisky makers easily undercut the prices of the dozens of new licensed distillers, driving the latter out of business to the extent that only two – Balblair (founded in 1790) and Teaninich (1821) – remained active by the end of the 1820s.
It took until the 1830s for the excise authorities to stamp out illicit distilling in all but the more remote parts of Easter Ross, and for entrepreneurs to invest once more in licensed distilleries. Glen Ord was founded in 1838 and Dalmore the following year – both by landowners seeking to develop the demand for their tenants’ barley.
Glenmorangie was established at Morangie Farm in 1843 by William Matheson, an experienced distiller who had learned his trade at Balblair and knew how profitable it could be to combine farming and distilling.
Initially, the licensed distillers sold their spirits primarily to local customers. In 1864, however, the forerunner of the Highland Railway connected all the distilleries in the area to Inverness and the south. Highland whisky from Easter Ross soon found its way to all parts of the UK, and was shipped to customers overseas in the US, Australia and New Zealand.
Teaninich is one of the distilleries in the region to be expanded in recent years
The opening of new markets led to a boom in the industry in Easter Ross in the late 19th century. Balblair was rebuilt in 1872; Dalmore doubled in size in 1874 and was extended again in 1894; Glenmorangie was rebuilt in 1887; and Glen Ord was rebuilt by new owners after 1896 to four times the size of the original.
A new distillery, Ben Wyvis (subsequently renamed Ferintosh) was founded near Dingwall in 1879, and Glenskiach, at Evanton, in 1896.
But the good times did not last…
The Easter Ross distilleries suffered years of hardship in the first half of the 20th century, during two World Wars and one of the deepest worldwide recessions in history.
All were mothballed for various periods, but only Ferintosh and Glenskiach failed to reopen. The others recovered with the blended Scotch whisky boom that followed the Second World War, and with the growing interest in single malts from the 1970s.
A different kind of whisky distilling came to Easter Ross in the early 1960s, with the opening of a new grain distillery – the first in the Highlands, and the largest in Europe.
Invergordon distillery was conceived as a bold initiative to help alleviate unemployment in the town and to support the ailing farming industry of the eastern Highlands. Invergordon (which briefly included a single malt distillery, Ben Wyvis) grew rapidly to employ, at its peak, 400 men and women.
GlenWyvis is reviving the regional tradition of small-scale whisky making
The success of Invergordon encouraged the location of other industries in the area, permitting much-needed diversification in the local economy. It also provided further demand for high-quality malting barley, encouraging farmers to specialise in the crop.
Two farmer-owned co-operatives were set up – The Black Isle Grain Group, in 1977, and Easter Ross Grain, in 1988 – to develop local resources and expertise. They amalgamated in the 1990s to create Highland Grain Ltd, which has established Easter Ross’ reputation as a centre of excellence in the production and supply of this vital whisky ingredient.
Today, the industry in Easter Ross continues to grow and develop. There have been major expansion projects in recent years at Glen Ord, Teaninich and Glenmorangie. At Invergordon, owner Whyte & Mackay has announced an ambitious modernisation programme, albeit including a number of redundancies.
Meanwhile, there are signs of a revival of the ‘Ferintosh’ tradition of small-scale whisky production: Heather Nelson is building the Toulvaddie Distillery at Fearn, near Nigg, and the crowdfunded and energy self-sufficient GlenWyvis, near Dingwall, opened in 2017 and promises to become one of the leading and most innovative lights in the new wave of Scottish ‘craft’ distilleries
DALMORE L’ANIMA RAISES £109K FOR CHARITY
A unique 49-year-old expression created in partnership between Dalmore master blender Richard Paterson and Michelin-starred chef Massimo Bottura has raised £108,900 for charity at auction.
Proceeds from the auction of Dalmore L’Anima will help fight food waste
The one-off bottle of Dalmore L’Anima – meaning soul in Italian – was sold by Sotheby’s in London through an online auction that closed on Thursday night (9 May).
The proceeds will go to Food for Soul, a non-profit organisation that encourages local communities to fight against food waste and poverty through the establishment of ‘meal centres’, which use surplus groceries to make dishes for vulnerable people.
Bottura, who owns the three-Michelin starred Osteria Francescana in Modena, Italy, is the founder of Food for Soul.
Dalmore L’Anima is said to have been inspired by the conversations between Paterson and Bottura over their ‘shared creativity’ and ‘understanding of flavour’.
The expression is described as embodying ‘the chocolate orange profile’ of the Highland distillery, while being layered with flavours ‘reminiscent of Bottura’s kitchen and beloved Italian produce’.
‘When Massimo and I first started discussing this collaboration it was clear we shared a passion to celebrate life by creating incredible food and drink,’ Paterson said.
‘It’s important too that Food for Soul benefit from the success at auction, ensuring more people can share in the simple yet wonderful moment of sharing a meal with people you care about.’
The single malt was created using Dalmore whiskies married in ex-Bourbon barrels, ex-Gonzalez Byass Sherry casks which previously held 40-year-old ex-Pedro Ximénez Sherry, and ex-Graham’s vintage Port pipes.
Dalmore L’Anima is described as having ‘sun-kissed raisins, bitter chocolate and old English marmalade’ on the nose and a palate of ‘Java coffee, Demerara sugar, pecan pie and crème brûlée’.
The expression was bottled at a natural cask strength of 41.5% abv in a crystal decanter with a sterling silver collar, stopper and silver stag.
The decanter was presented in a cabinet made from Italian olive wood, American black walnut and ebony by Scottish furniture maker John Galvin.
In addition to the whisky, the successful bidder also received an invitation for dinner for two at Bottura’s restaurant.
Osteria Francescana was voted the world’s best restaurant in 2016 and 2018 by The World’s 50 Best Restaurants awards.
The awards panel also included Osteria Francescana on its Best of the Best list for 2019
PATERSON AND BOTTURA PRESENT DALMORE L’ANIMA
Dalmore master blender Richard Paterson has partnered with renowned Michelin-starred Italian chef Massimo Bottura to produce a one-of-a-kind bottle for auction.
Unique whisky: Just one bottle of Dalmore L’Anima has been created to raise funds for Food for Soul
Dalmore L’Anima Aged 49 Years is a unique bottling which will be auctioned at Sotheby’s this spring, with all proceeds donated to Bottura’s non-profit organisation Food for Soul.
The single malt is a marriage of Dalmore whiskies matured in ex-Bourbon barrels, Gonzalez Byass Sherry casks, which previously held 40-year-old Pedro Ximinez Sherry, and Graham’s vintage Port pipes.
Dalmore L’Anima – meaning soul in Italian – is said to have been inspired by Paterson and Bottura’s ‘shared creativity’ and ‘understanding of flavour’, with a palate of ‘freshly brewed Java coffee, Demerara sugar, pecan pie and crème brûlée’, reminiscent of Bottura’s cooking.
Bottura, who owns the three-Michelin starred Osteria Francescana in Modena, voted the best restaurant in the world by the World’s 50 Best Restaurant Awards in 2018, said: ‘Our creative processes seamlessly fused together with our passion and deep understanding of flavour complexity and connection to create a very special bottle that brings together some of the most precious Scotch whisky barrels in the world.’
Paterson added: ‘Bottura’s approach to deconstructing and reinventing daring food pairings is very similar to the way I approach whisky making.
‘The coming together of our passions allowed me to create a whisky that is bold, different, full of warmth and completely unforgettable – it is a true reflection of the love, blood and balsamic that unites us.’
Creative synergy: Massimo Bottura and Richard Paterson share a similar approach to flavour
The expression is bottled at 41.5% abv and presented in a crystal decanter in a handcrafted Italian Olive Wood, American Black Walnut and solid Ebony cabinet made by Scottish craftsman John Galvin.
It will be auctioned by Sotheby’s between 25 April and 9 May without a reserve. Display bottles will be available for viewing at Sotheby’s New York and Hong Kong, with the original bottling on display in London.
Bottura’s Food for Soul project encourages communities to simultaneously fight against food waste and poverty through the establishment of local ‘soup kitchens’, which turn surplus food into gourmet dishes to feed vulnerable people.
The project began with Refettorio Ambrosiano in Milan, which operated using food waste from the Expo2015 world fair, with further activations created in Modena, Bologna, Naples as well as Rio de Janeiro, London and Paris.