A friend recently offered me a chance to try The Dalmore Cigar Malt Reserve, as despite regularly delighting in a fine cigar, I had never sampled this Highland scotch. A claim to the title of “The Cigar Malt” is a bold one, but it has to be said that the complex, urbane nature of this The Dalmore expression does couple superbly with the opulent, elaborate tobacco flavours of a fine quality smoke. Of course, this refined malt can be loved unassisted. The Dalmore Cigar Malt Reserve enjoys maturation in three types of casks; American white oak ex-bourbon casks, oloroso sherry butts and Cabernet Sauvignon wine barriques. Notwithstanding the lack of an age statement on the bottle, the nose and palate indicate some mature and well-aged spirit went in this whisky.
Pour yourself a double with this one – you might need the extra to go the distance with your robusto.
There is no youthful bite here, just a gentle nose and elegant arrival. The nose is mild sherry, orange cream chocolate, lots of dried dark red fruits and butterscotch. Christmas cake fragrant. Well rounded – typical of a Highland scotch whisky. Given time in the glass a soft roasted chestnut note wafts out. Arrival on the palate is delightful, rich and indulgent. The fortified wine foundation does not overwhelm like some other sherry butt matured whiskies. Blackcurrants come through clearly, along with rum and raisins, figs, glace cherries, against a canvas of mint chocolate. Water reveals a surprising drop of mango juice. The elements are beautifully married together – understated sophistication. The finish is malty, with more red fruits, berries and liquorice. Eventually drying to cocoa and dark chocolate. The rounded intricacy won’t compete with your Cuban, but subtly compliment with inherent elegance. This inspiring Highlander can stand proudly on its own account, but fire up a medium to full bodied cigar, such as a Partagas Serie D No.4, for a true luxury experience. Appearance: Dark Copper. Nose: Sherry, dried fruit, Christmas cake. Palate: Blackcurrants, figs, raisins, chocolate, toffee/butterscotch. Finish: Medium-long. Dried fruit, liquorice, dark chocolate. Written By Jared Brown
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