Product description
In the summer of 2016, Richard Paterson, Whyte & Mackay's master blender, celebrated 50 years of his career.
Initially educated by his grandfather, a blender and whisky broker, and later by his father, who taught him the art of discovering and defining whisky aromas when Richard was just 8 years old. At the age of 26, Paterson was promoted to Master Distiller of Whyte & Mackay. Dalmore Quintessence combines the master’s two passions in life – Dalmore Distillery and red wine. Paterson selected whisky from five ex-bourbon barrels and poured their contents into five ex-Californian wine barrels, Zinfandel, Pinot Noir, Merlot, Syrah and Cabernet Sauvignon. Five years later, they were married for a year, creating the master’s unique quintessence. In 2017, the whisky won a silver medal at the International Wine & Spirits Competition.
Nose: rich, blackberries, blackcurrants, honeycomb, maple syrup, dark chocolate, vanilla pudding, nutmeg, cloves, licorice and traces of forest floor.
Palate: lots of red berries, raisins, toffee, marzipan, dark chocolate, buttered toast, nutmeg, candied ginger, traces of tobacco and black tea.
Finish : long, with notes of mixed berry jam, orange peel, brown sugar, allspice, walnuts and a touch of oak