Highland distillery The Dalmore is ringing in master distiller Richard Paterson’s 50th year in the whisky industry with a bottling of exactly the same age. The single malt began its maturation in American white oak ex-bourbon casks in 1966, and was transferred out to Mathusalem Oloroso sherry casks only 37 years later. After a further nine years, it passed through Port Colheita pipes and then to Bourbon barrels as it reached its desired taste profile.
Prior to bottling however, Paterson in his whisky-driven wisdom, finessed the drink for 50 days in Domaine Henri Giraud champagne casks for a final flourish of intense and aromatic woody complexity. The presentation of the Dalmore 50 (at £50,000/RM278,650 per bottle) is fitting for the fluid contained within, with the distillery calling upon the services of renowned luxury ateliers for packaging duties.
Bottled in crystal decanters crafted by French crystal house Baccarat, each Dalmore 50 Year Old – up to 50 which are hand-filled on order – is adorned with a solid silver stag by silversmiths and holders of The Royal Warrant, Hamilton & Inches. The case for this glorious expression is designed by furniture makers Linley.