MARKETING/DESIGN/CONSUMER TRENDS/INSPIRATIONS Cognac & Brandy News for Consumers & Industry Experts
Whyte & Mackay (part of the Group Emperador, largest brandy producer) brand The Dalmore is marking master distiller, Richard Paterson’s, 50 years in the whisky industry by releasing a 50 year old single malt, finished in Domaine Henri Giraud champagne casks.
This is not the first 50 years old scotch whisky for The Dalmore. Perhaps, the 3rd I would say.
The Dalmore 50 year old has been crafted in partnership with four other luxury houses:
The artisans at French crystal house Baccarat have created crystal decanters, each of which will be held within a presentation case designed and crafted by the accomplished furniture makers at Linley.
With up to 50 decanters released, hand-filled on order, The Dalmore 50 has been matured in American white oak, Matusalem oloroso sherry casks from the world renowned Gonzalez Byass Bodega and port Colheita pipes from the Douro region of Portugal, before undertaking a final finesse for 50 days in champagne casks from Domaine Henri Giraud.
Each decanter will be adorned with a solid silver stag, created by silversmiths Hamilton & Inches, holder of The Royal Warrant.
Richard Paterson, master distiller at The Dalmore says: “This is a special year for me so I chose to finesse this whisky in a champagne cask, as this magnificent drink is synonymous with celebratory occasions.
The 5 steps of The Dalmore 50 Year Old:
1) 1966: The Dalmore new make spirit began its journey in American white oak ex bourbon casks
2) 2003: The maturing whisky is transferred to Matusalem oloroso sherry casks
3) 2012: The whisky is transferred to port Colheita pipes
4) 2016: In January of this year, the spirit was transferred to bourbon barrels as it reached its desired taste profile, prior to finessing.
5) November 2016: The whisky was finessed in Domaine Henri Giraud Champagne casks for 50 days before bottling.
Source: The Drinks Report