The Dalmore Cask Curation Series dinner in Vancouver.
On this very special evening I was one of a handful of individuals invited to a celebration dinner, in honour of Dalmore. Dalmore is a Scottish whisky distiller with over 180 years of experience. They are best known for setting the standard in multi-cask maturation. And today we would learn more about the hand-selected Sherry casks used in their whisky and of their latest product launch, as we sat down to dinner.
As guests arrived at the Vancouver Club’s threshold, they were escorted up to the private suite rented out for the evening.
The foyer allowed for mixing and mingling as guests were invited to set up to the bar for a welcome taste of The Dalmore 12 Year Old, via one of two signature cocktails.
The Fury of the stag featured The Dalmore 12 Year Old, Matusalem Oloroso, and Chocolate Bitters. The stronger of the two, created to really accent the whisky.
The lighter option is the Derez Sour with The Dalmore 12 Year Old, Leson Juice, Aqvafaba, Sugar Syrup, and Sprita Matusalem Sherry.
And as guests continued to sip and chat, we were all drawn towards the engraving station. Here, a young woman was customizing take home bottles of The Dalmore 12 Year Old, for each guest. You had your choice of message up to a certain number of characters. A handful of individuals opted for their own moniker, a few, like myself decided to use someone else’s name in order to gift this wonderful bottle as a token.
When time, we were all invited in to the dining hall, through a rolling door. There, we were given a welcome address by our esteemed international Dalmore hosts. And learned that this was all to amp up the anticipated global pre-launch of Dalmore’s newest product. That this would be their next significant launch, on October 3rd (our dinner was 2 weeks ahead of this time). But until then everything about this secret launch would be under embargo, and we were not able to take any photos of it being unveiled to us later in the night.
Dalmore has been producing their single malt whisky since 1839, and has given credit to their success in part to the importance of using the perfect cask in their whisky aging. And today we would also get a taste of the Sherry that was once held in said barrels, that would eventually go to aging Dalmore’s Cask Select 12 year old and The Dalmore 18 year old. (More on both below.) Both the Sherry and the whisky mentioned would be paired with our multi-course dinner to come. A Spanish inspired feast to flow with the Spanish Sherry.
The service was a cloth napkin and white gloves affair. A legion of staff coming in with two plates in each hand. And with an organized count, placing one down in unison with all the other servers in line; followed by the other. One side of the room, then the other. All very luxe.
Our first course would be Bacalao, a salt cod fritter with piquillo pepper and parsley. Interestingly enough, this bite was actually prepared with the same whisky that was paired with our first course. As the fish was fairly salty, the whisky was most helpful in neutralizing this.
The whisky was The Dalmore Sherry Cask Select 12 year old. It was caramel on the nose with honey notes, and had an overall sweetness thanks to the Sherry cask.
Next course was Pulpo: Octopus battered in tempura and topped with red chilli condiment and a pickled fennel. Sadly, by the time we got to it, the batter was soggy. But this was just as well, as I was more fond of the octopus without its coating, and found myself discarding all of it.
I enjoyed this thoroughly with the pairing of González Byass Oloroso Nutty Solera. This Sherry was vinegary on the nose, but a lot more smoother and fuller bodied than a young red wine on the lips. A wonderful colour and expression.
Our next course was Arroz Negro, squid ink risotto with poached tuna, olive oil, tomato, and mint. I liked the risotto as is, cheesy and thick. The octopus would have gone nicely with this, chopped up. Whereas I found the poached tuna disjoined, given how light it was and how dense the rice was. Not to mention the two textures were not all that complimentary. The tuna could have stood alone as its own course, above. I also thought it more appealing without the squid ink, as it didn’t add much flavour. Although the colour did compliment the dark Sherry in glass paired with it.
This was another spirit and Sherry that outshone the food. González Byass Apostoles Vors 30 year. The slightly vinegary notes did well to counterbalance the rich butter sauce. I enjoyed this one with food and as is, as the richer of our two sherries this evening.
And our last savoury course was a Spiced Lamb Loin with anchovy, marcona almonds, and garbanzo beans. This was such a heavy course with a generous amount of well prepared lamb.
And the richness of oak, and the smokey accent of The Dalmore 18 Year Old did well to marry with the lamb’s bold seasoning.
From here, guests wrapped up their meal and were invited back to the showroom for the grand unveiling. The photos, taken by their own photographer, for us to share now that the embargo has been lifted and it is general knowledge.
The following is more on their release, as taken from the press release.
“The Dalmore Cask Curation Series – The Sherry Edition is a story of the unique potential for whisky maturation offered by rare Gonzalez Byass casks. The Sherry Edition, launches 3rd October, and is available worldwide in select outlets. Two sets will be available in Canada this fall, available exclusively at LCBO in Ontario for $70,000 CAD and BCLiquor for $60,000 CAD + tax.”
“BCLiquor will hold an event to coincide with a draw to purchase The Cask Curation Series Sherry Edition on 15 November 2023 at the 39th and Cambie store (5555 Cambie Street). The in-person draw will be open from 12:00 PM to 7:00 PM, and the draw will be held at 7:15 PM. The Dalmore event is 5:00 PM to 7:00 PM, and tickets are available for $50 CAD.”
https://www.bcliquorstores.com/event
“The Dalmore unveils the first in
a four-year programme of rare whisky collections. The Cask Curation Series Sherry Edition marks the first release in a series celebrating The Dalmore’s whisky making artistry and the role exquisite casks play in the creation of the iconic Single Malt Scotch Whisky.”
What was most appealing was the pride and work that went into the presentation of this. Three bottles in a red leather custom carrying case. A collector’s item for the lucky few that can both afford it and win the lottery to purchase it.
I would not be so lucky there, but was able to try it tonight. I, one of the first 10-15 to try it in Canada. 3ml exactly of each spirit, served in their branded whisky glasses with lid.
My descriptions can not do this $60,000 to 70,000 set justice, so here are the tasting notes as provided by the principal distiller, outlining his intentions for such a prestigious line.
About Cask Curation Collection: Sherry Edition
26YO Vintage Sherry Finish
Cask strength, natural colour and non-chill filtered
“This cask is a true reflection of the natural beauty, balance and charm that The Dalmore offers. A one-off expression that radiates with a myriad of exotic flavour experiences with sensory evolutions unique to and within our house style. It is an expression of our cask curation at its finest” Gregg Glass, Master Whisky Maker
The 26 Year Old Vintage Sherry Finish is matured in American white oak ex-Bourbon casks and finished in Cask #4 – a 2002 Vintage Sherry Cask
26YO / 1996 / ABV 48.2%
THE AROMA
Orange blossom honey, apricot, Madagascan vanilla, and cacao
ON THE PALATE
Golden raisins, mandarin citrus, iced cherry cake, and sugared almonds
FINISHING NOTES
Fresh baked brioche, light roasted coffee, crystalised ginger, and warm vanilla
28YO Matusalem Finish
Cask strength, natural colour and non-chill filtered
“A melody of flavours brought together in pure harmony through the classic influence of our renowned 30 Years Old Matusalem Oloroso Sherry butts – the result is a treasure chest of pure liquid gold.” Richard Paterson OBE, Master Blender
The 28 Year Old Matusalem Finish Matured in American white oak ex-Bourbon casks and finished in Cask #73 – a very rare 30 Year old Matusalem Sherry Cask
28YO / 1994 / ABV 55.3%
THE AROMA
Rich dark fruits, Manuka honey, liquorice, sweet tobacco, and star fruit
ON THE PALATE
Antique Sherry-soaked raisins, Old English marmalade, marzipan, and liquorice
FINISHING NOTES
Waves of dark cherries, molasses, dark chocolate, and cassia bark
43YO Apostoles Finish
Cask strength, natural colour and non-chill filtered
“The Dalmore 43 Year Old is a timeless classic. This noble spirit was nurtured and finished in Warehouse Number 4 over many years, creating an unsurpassed journey of pure charm and sophistication.”
Richard Paterson & Gregg Glass
The 43 YO Apostoles Finish is matured in American white oak ex-Bourbon casks and finished in Cask #1 – a very rare 30 Year Old Apostoles Sherry Cask
43YO / 1979 / ABV 46.8%
THE AROMA
Warm honey, roasted chestnuts, sun-kissed raisins, and Seville orange
ON THE PALATE
Sweet Madagascan vanilla, dark forest fruits, crushed almonds, and dark chocolate
FINISHING NOTES
Fresh baked brioche, grilled pineapple, and blood orange with a long sweet cinnamon finish
And for dessert, we would have a classic creme brûlée with an almond biscuit on the side. A nice to have, but hard to follow after the sips and savours above.
Be sure to head into the Cambie location of BCL and see if you can get an in person look of this hallmark product when it officially releases October 18th, 2023.
