The Dalmore Quintessence: a Marriage of Wine and Whisky

Finishing whisky in wine casks can be a tricky business. But in this instance, the wine is what makes the Dalmore Quintessence unique.

For Richard Paterson, Master Blender for Whyte & Mackay and The Dalmore, the Quintessence was more than a project. It represented the union of two of his great passions — The Dalmore and exceptional red wine — and marked his fiftieth year in the industry.

Like most of its other offerings, the whisky is first matured in Amercian oak ex-bourbon barrels. However, unlike any other, the whisky is then divided among casks that once bore Zinfandel, Pinot Noir, Syrah, Merlot and Cabernet Sauvignon wines. It is the first single malt whisky to be finished in five styles of Californian wine casks. Finishing whisky in wine casks is a delicate task because the wine flavours will dominate the whisky if it’s not done right. Uncharacteristically, the whisky is left in the wine casks to be ‘finessed’ for a further five years — as opposed to months — before it was deemed to be perfect.

The Cabernet Sauvignon, which Paterson calls the “King of Grapes”, provides the backbone of cedar, Morello cherries and sweet plums, while Zinfandel and Syrah bring light whispers of cassis and cranberries. The rich, indulgent notes are provided by the Merlot and Pinot Noir, adding forest fruits and blackcurrants to the mix.

The limited edition Dalmore Quintessence is available at HTH Wines and Spirits. Read more about the origins of the Quintessence in our interview with Paterson here.

Tasting Notes

The Dalmore Quintessence
(70cl, 45% ABV)
S$2,220
Colour Rich amber cherry wood with garnet highlights
Aroma Black Forest fruits, marmalade and honeycomb
Palate Tropical fruits, ginger and sun-dried raisins
Finish Cassis, orange, fresh baked banana

The Dalmore Quintessence can be purchased at HTH Wines and Spirits (+65 6288 5772)

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