The Dalmore Cask Curation Series Port Edition: Only one set of this exclusive $60,000 release in BCLIQUOR Spirit Release
Today we were convening at Richmond’s Versante Hotel. Specifically Cask, the Asian fusion lounge, home of the “whisky vault”.
We were here tonight to celebrate the second series in Dalmore’s curated Cask release. Last year we were introduced to their sherry program and this year it was all about port.
Guests were invited to mix and mingle within the lounge, where the space was closed off to the public for the evening. There was a food station in the corner for folks to help themselves to. Small bites of global dishes set across a rustic display of wooden charges, polished rocks, found drift wood, and clumps of sand.
This included truffle risotto balls, a fragrant seafood bisque, potato pave, and chicken skewers. I was impressed by the strength of their heat lamps. Enough light/voltage to keep all the dishes hot during the 2 hour event. It had me going back and forth in between spirit tastings.
The Mushroom Arancini is risotto rolled into a ball, breaded, and gently deep fried; sitting in a truffle cream sauce and topped with Grana Padano.
The Cataplana was a savoury feast of shellfish served in a single portion soup bowl with mussels, clams, scallop, and a whole whole prawn peaking out.
And the perfectly tender Grilled Chicken Thigh Skewers were dressed in a mild Piri Piri sauce.
For dessert there was Cinnamon Whisky Apple Tart and Portuguese style egg tarts, plus ready to serve scoops of vanilla ice cream to top either with. The latter was kept cool on an ice tray, although it did see some melting and was quick to form freezer burn.
The flaky crusted and eggy centre of the Portuguese tarts were definitely a big hit with the crowd. Everyone, myself included, went back for seconds and thirds.
And at the bar there were two different Dalmore inspired cocktails to try. The Port Wood Breeze was a mix of The Dalmore Port Wood Reserve, pomegranate juice, ruby port, fresh lemon juice, and simple syrup. It had a creamier mouthfeel, easy drinking like a punch with the sweetness of the port reserve and additional of red fruit.
The Mackenzie Highball featured the The Dalmore Port Wood Reserve with Tawny Port, raspberry syrup, and soda. A refreshing spritz, sweeter like soda.
There was plenty to do as we waited for one of the two small groups tastings, held throughout the evening. In intimate groups we were walked through the newest Dalmore collection and the port that influenced it.
The first was Graham’s Port, whose casks were used in the aging process of our spotlighted Dalmore series this evening. And the second, the entire exclusive whisky collection itself.
We started with the Graham’s tasting to be able to identify and appreciate its flavours and note how it influenced the port series. This was held in the private room of Cask, with pre-poured glasses set along a long table.
We were guided through a tasting of both the 1994 and the 1997 tawny. Both of which have had their cask discarded after its aging, then purchased by Dalmore in order to age their whiskeys within.
First we went into the history of port, learning of its background and history. A history that included the rise of fake Port during its peak popularity. This saw people adding inky plants to wine to colour it. So this borne the need to look into concessions to ensure the quality of port, and to stop the decreasing prices of the market due to the fakes.
Wine was transported by water to ports, hence its name. Although this is fortified wine. While the fruit is fermenting it has a 70% plus neutral alcohol added to it. The result is a higher alcoholic content that leaves its sugars, along with the fruit to sweeten.
There are three types of port based on the grapes used. White grapes make white port that has a violet hue and tends to be spicy. The type of red grapes dictate if the port will be a tawny or a ruby.
Graham’s was founded in 1820 in Portugal. Named after the family’s surname. It was later purchased by a gentlemen who fell in love with their port, after receiving some as payment in exchange for textiles. He tried it and wanted to sell it. We he took over he continued having it be a family run business, which they believe is the secret to their global success for over 200 years.
Today we would be trying their tawny port. It is not as dark and or fruity as a ruby. The two different vintages, whose barrels were discarded, are what Dalmore has purchased to age their whisky in for the Dalmore Port Cask series.
The 1997 tawny was a single harvest. It has toffee and caramel notes on the nose. In the mouth it is grape-y with notes of quince and fig. A buttery mouthfeel with marzipan characteristics, indicative of the oak aging. I got dried raisin and preserves, a sweetness like that of fruit cake. And it still had a freshness to it with citric acid.
1994 was one of the greatest years for their port. Here, we learned how to identify a vintage by the ability to see the stem of the glass through its golden amber colour. This was nuttier with toasted coffee, almond, and marmalade.
We definitely left this portion with a new found appreciation for fortified wine. Admittedly, I do not have much experience with this spirit, but can identity an easy drinking glass when I taste it.
Our next seminar was with the Dalmore team, very fittingly held in the Cask whisky vault. Here, we were able to get candid. They admitted that Vancouver has the most exciting market with the least amount of red tape. And this is why we get the exclusives over Toronto.
The second launch of their Cask Curation Series is the Port Edition. Last year it was Sherry for the flavour, this year it was Port for its texture, where you can feel it in the viscosity.
185 years of cask curating in a 3 bottle set, each aged in a single year tawny. There is a total of 150 sets works wide. Only one will be made available to a BC local to purchase, on lottery for $60,000. Stored in a fine leather case dyed in Graham’s green, and inspired by the Portuguese flag. Dalmore is the only distillery that they sell their casks to.
Dalmore employs a dual distillation with two different stills, both with its own shape that lends a different flavour to their whiskies while helping to retain their natural colour. Each bottle made with their signature chocolate orange flavour, that matures and changes when the whisky ages.
Considering its exclusivity we got a whisper of a taste of each. The first aged 27 years, representing the first year where the current head wine maker took over as lead. Naturally coloured, at 49.3% ABV. Dalmore’s goal has always been to make a smooth drink from start to finish, and this collection was no different. The 27 year old had a richness that coats the mouth, and no sharpness from their non-chilled filter. Honey pecan on the nose with red fruit on the tongue.
The second bottle was aged in 1994 for 30 years. You get a viscous rich port experience with this, and a sharper sipper. More raisin and quince from the port, coupled with chocolate and creme caramel, plus orange zest to end on.
The third bottle in this series was aged 43 years in 1952, once again from a single tawny port cask. And fun fact: the marketing team wanted a 44 year age statement as it rolled off the tongue easier, but the whisky maker declared this was perfect at 43 years and was not willing to wait 2 more months for it to be officially 44 years.
This one was aged in a Graham’s port cask that was so rare that we they couldn’t get a bottle of that for us to try today. As for the whisky, you get a nose full of Sherry. Sharp and nutty on the palate with tropical pineapple notes. All without losing its chocolatey orange base and its accompanying smoothness around the palate.
After our session we were invited back to the main lounge to partake in more food and drink, including Dalmore’s other collections, also available at the BCL this fall/winter season.
Their Luminary No. 2, 2024 edition is aged for 16 years. It had the unique overture of chestnut.
And the King Alexander III, which I enjoyed as a clean and clear smooth whisky.
And we did not leave empty handed. Each guest went home with their own bottle of Dalmore Port Wood Reserve, personalized.
Your choice of greeting and/or name hand engraved on the spot. So magical.
In closing, this was a great evening and a wonderful way to learn more about what Dalmore is offering this gifting season.
Cask at the Versante Boutique Hotel
8499 Bridgeport Rd, Richmond, BC V6X 1R7
(604) 242-2750
clubversante.com/cask
