Dalmore Quintessence

So this appears to have been aged in American white oak ex-Bourbon barrels before being divided between five red wine casks: Zinfandel, Pinot Noir, Syrah, Merlot and Cabernet Sauvignon to then age for a further 5 years, then bottled at 45%. Apparently Richard Patterson has a passion for wine, but I don’t think this blend makes any sense outside of talking about how many wines you crammed into a whisky. I asked my wife to utilize her WSET Level 3 certificate to explain why someone would create a wine blend with all those grapes and she was stumped. Alas, Sir Richard Patterson show me your expert skills and make me a believer in this one. The nose starts with old oak front and center with the wine casks bringing some baked sour berries and a dusting of powdered sugar to keep everything in check before a creamy milk chocolate with toasted nuts that quickly leans towards a fruit salad of citrus, musty grapes and dark berries that transitions to a vintage antique leather wrapped armchair with medium ethanol burn. The taste is a medium mouthfeel starting with old oak, moderately soured baked dark berries and a powdered sugar sweetness that quickly veers toward a high bitter, sour and drying earthy spice that eventually fades to dark chocolate orange, blackberry jam and sour cherries that transition to dusty old attic floors with medium ethanol burn. The finish is medium length with a high bitter ashy oak, fruits of some light citrus and berry notes and dark chocolate. The nose was so promising with a balance of old oak, dark berries, citrus, and light sweetness, but the taste went from an enjoyable oaky berry pie to really just a high bitter sour mix that ruined the balance before fading to chocolate and fruits before finishing medium length with chalky ash and light fruits in the background. Overall, this is still a fairly enjoyable dram that I wish had a better balance without those overpowering high bitter flavors that prevented those dark berry flavors and old oak from really coming together well. Side by side with my Springbank 12 Batch 21 that has some ex-Burgundy and ex-Port cask influence, the Springbank delivers those rich berry flavors from the wine casks in a far better structured and balanced experience. This in no way deserves the $1k+ price tag and there are plenty of other options out there to provide a better whisky experience for far less.

Today, I've reached 5,000 followers on my Instagram account and decided to celebrate in the best way possible: with a sample of this expression. Okay, here's my overall assessment of this dram. It's not for beginners. It is by far the most complex, unique, and challenging dram I've ever encountered. And in a good way. To provide some context: this dram was created in limited quantities by a renowned master distiller when he celebrated his 50th anniversary at the distillery. It was initially aged in American ex-bourbon barrels (like most of this brand's offerings) and then finished in five different Californian red wine casks: Zinfandel, Pinot Noir, Syrah, Cabernet Sauvignon, and Merlot. Bottled at 45% ABV, it has a stunning deep red oak color. On the nose, well, it evolves over time: First 5 minutes: Grapes, Lemon, Glazed pork, Old orange peel, Meaty; Citrusy but distinctive. Syrupy. The aroma isn't very powerful initially but is definitely different. After 5 minutes: Blackberry jam. Blackberries. Wine. Hints of chocolate As it airs, it releases notes reminiscent of milk powder. After 10 minutes: Banana. Maple syrup. It becomes exceptionally sweet. Dried fruits. Plums. INCREDIBLY COMPLEX. Time for a sip (I only had about 3 sips from one 3cl sample, so I need to make them count). On the palate: It doesn't feel like whiskey at all. Very light, very wine-like. Chocolate, Tobacco, some bitter notes. Spicy. After the first sip, chocolate dominates the aroma. Oranges coated in chocolate is the precise aromatic note now. THE FINISH WAS FANTASTIC. Enduringly long; Allspice, Pepper, Grape astringency, tannin, Ginger Incredible finish, very winey. Clove. Marvelous. Orange zest aromas intensify after the second sip. Chocolate and citrus notes are now the most prominent. The mouth feels dry, like after drinking wine. Overall, I don't think this is the absolute best whisky I've ever had (a full bottle costs around 1000 pounds in the U.K.), but it is the most challenging, intricate, and beautifully crafted whisky I've tasted. I'm giving it 100 points because it embodies what whiskey enthusiasts and critics desire: complexity, emotion, and something unique. A great dram; I wouldn't spend 1000 pounds on it (or any other whisky), but it was definitively a joyful experience. Cheers!

Nose: The initial impression is apple and vanilla, followed by a subtle spice reminiscent of a wine finish. The final aroma is strongly citrus. Taste: Smooth and sweet, with apple mingling with wine grapes to create an interesting acidity. Vanilla and citrus follow, adding intriguing complexity. Finish: Vanilla, citrus, and malt are the dominant notes. It's quite short, but pleasant. Overall: A fantastic bottle, but the price is excessively high!

Aroma: Sponge cake, blackberry jam, vanilla, honey, peach. Taste: Toffee, cinnamon buns, buttered toast, jam, wine, ginger. Finish: Extended and smooth. Notes of berry jam, buttered toast, brown sugar.

visually appealing, I'm adding it to my collection wishlist