The Dalmore 14 Year single malt scotch whisky review: DalmoreWhisky expands its core lineup with another beautiful malt matured in PX sherry casks. scotch whiskey singlemalt
for the U.S. market. I’m a huge fan of The Dalmore’s house style of sherry and port-focused single malts, but it seemed hard to deny that this new brand was probably splitting some hairs. After all, The Dalmore has not one but two 12 year single malts, and a well-established Dalmore 15 Year. It already offers brands in the U.S. with official MSRPs at $65, $80, $100 and $130.
Now: What is actually in this bottle? Well, The Dalmore 14’s signature feature is its sole use of “rare Pedro Ximénez casks from the House of Gonzalez Byass,” rather than other sherry styles such as oloroso that are used in a wider array of Dalmore brands. The company is positioning it as their first Principal Collection bottle to exclusively be matured in PX sherry, which will presumably make those concentrated fruity flavors its biggest calling card.
On the palate, this is again decidedly on the sweet and fruity side, with bright red and black fruit and a little orange citrus, but it’s balanced out by equally assertive roastiness and sharp coffee, along with mocha. There’s a licorice-like spice as well, while the fruitiness suggests confections the first time around, baked pie or cobbler. Over time, this also grows more overtly sherry-like, with more dried fruit and oxidized wine notes.
All in all, though, this is an excellent expression, one that has a tendency to grow in the glass—my enjoyment rose appreciably from first taste to last. I’m still not sure that it necessarily stands out from the rest of the Dalmore Principal Collection in a way that makes it an indispensable new addition, and the $90 MSRP isn’t exactly cheap, but at the same time the rampant price-gouging in the world of American whiskey makes it feel quite a lot more palatable than perhaps it once would have.
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