Dalmore "King Alexander III" [Tasted #509]

One last post for the sh*t of a year that's been 2020....

Whilst I've tried at least one incredible Dalmore in the past 18 or so months on this blog (sadly, a 1 of 1 bottle which sold for £108,000, leaving me zero chance of trying it again), it's been many years since I'd visited the core range - not since 2015, in fact, when Master Blender Richard Patterson came to town.

To change that, I was recently (and very kindly) sent an unprompted bottle of Dalmore King Alexander III, part of the distillery's core lineup which I'd originally tried back in 2015, and about which I'd said at the time:

"The Dalmore King Alexander III, as Richard explained, is finished in a whopping 6 different casks (Port, Madeira, Marsala, Cabernet Sauvignon, Small Batch Bourbon and Matuselm Oloroso) and is designed to give rich plummy characteristics. Despite not carrying an age statement, King Alexander III is typically 20 years old, at 40% "because that's how I wanted it" (Richard's words)"

It's always fun to revisit drams after several years, as both palates and whisky batches can change. So without further ado...one final dram for 2020.

Dalmore "King Alexander III" (40% ABV, NAS, Highlands, Scotland, $1,580HKD / £159.85 / $300AUD)

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Colour: Bright red copper.

Nose: Earthy at first (damp grass, moss) giving rise to ripe strawberries and then floral, potpourri notes.

Palate: Very muted. Spiced initially, then vanilla bean, walnuts, some oak spice and slight tannins, Mandarin and grapefruit notes with an underlying damp moss earthiness...but it feels like the ABV could do with a decent increase - it really is a very subtle palate (some might say "smooth", one friend called it "watery"). Perhaps though, that's more a reflection on the number of cask-strength drams I've tried since 2015 - which would likely number in the thousands.

Finish: Medium to long in length, with spiced apple cider notes and residual oak.

Rating (on my very non-scientific scale): 87/100. A nice pleasant dram and one I think would make a great introductory dram for someone just getting into whisky, or concerned about high-ABV spirits, as it's genuinely one of the subtlest drams I've had in recent memory. There's quite a lot going on in terms of different flavours, but for me, I think I prefer Dalmore when it's from one or two types of casks (say, ex-Port or ex-Sherry), rather than the "assemblage" we have here.

A big thanks to Telford HK for the bottle tasted here.

Cheers,

Martin.

Tasted #456: The Dalmore L'Anima 49yo (1 of 1 bottling)

When it comes to whisky (as with other things in life, I suppose) the words "rare" and "limited" get bandied about fairly often...and fair enough too. With no formal, legal or singularly accepted definition, "rarity" differs from person to person. Is an 18,000 bottle outturn of a new "limited edition" considered "rare"? For some - yes, for others - no. What about single cask bottlings? What about a fairly accessible whisky (say, Laphroaig 10yo or Macallan Sherry Oak 12yo) but from the 1980s?

What's your threshold for "rarity"?

One thing we can probably all agree on is that if a bottle is released as a single bottle - i.e. a "1 of 1", it rightly deserves the title of "rare".

Enter The Dalmore L'Anima Aged 49 Years - borne out of an encounter between The Dalmore's Master Distiller Richard Paterson, and Chef Massimo Bottura of Osteria Francescana (currently the "World's 50 Best" #1 restaurant). The single bottle produced is available only via Sotheby's Auction, with bidding currently at £65,000 and due to end 9th May at 10pm HKT and sold for £108,900. All proceeds from the sale will be donated to Bottura's charitable foundation "Food for Soul", which aims to reduce both food wastage and poverty.

The whisky, made from a marriage of 3 cask types (1st Fill ex-Bourbon barrels, 40yo PX casks from Gonzalez Byass and Vintage Port pipes from Graham's) was designed not so much to pair with food, but to reflect the shared passion, or soul ("L'Anima" in Italian) of both Paterson and Bottura. 

(That said, there were definitely a few characteristics on the nose and palate a few of us picked up which you could equate with Italian cooking...)

A very small gathering of whisky lovers and media was fortunate enough to taste the liquid tonight - obviously not from the bottle being auctioned, but from a sample bottle (decanted into The Dalmore decanter seen above). It's fair to say my usual "booze free Monday" tradition was promptly abandoned this week...

With a healthy pour of the 41.5% dram poured (and a second serve, should we wish) I wasted no time diving in nose-first (which is how I spent the next 15 minutes, before taking a sip - such was the complexity and changing nature of the nose).

The Dalmore L'Anima Aged 49 Years (41.5% ABV, 49yo, Highlands, One of 1 bottle, Auction)

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Colour: Deep orange-brown copper.

Nose: Very expressive, right from the outset. Whole oranges, creme brûlée, dark chocolate. But also milk chocolate, mint, charred oak. After some time raspberry notes emerge, along with hints of some of the characteristics of my favourite Italian Amari - artichoke, rhubarb, cardamom and menthol.

Palate: The first thing that hits you is the creaminess. Now I'm not going to say it's a "parmigiano reggiano" creaminess, but it's definitely not the sweet, vanilla ice cream creaminess you find in some whiskies, and I won't lie - given the context, it did remind me of a creamy cheese-laden pasta. Herbal notes follow - mint primarily, followed by spiced oranges, some paprika. Towards the end of the palate you get some hints of drying tannins (no doubt the Port pipes at play), but it's very pleasant and integrates well with everything else. More herbal Amaro notes emerge over time - with menthol and orange peel especially showing.

Finish: Long, creamy and intense. The Port pipes really shine here, bringing a drying (but not too oaky) close.

Rating (on my very non-scientific scale):  93/100. Truthfully, I was expecting to enjoy the experience of this one, but I wasn't sure how I'd feel about the whisky. I'm happy to say it was absolutely fantastic - with huge complexity (something I look for, especially in a whisky of this age), no "off" notes, no signs the whisky had been in the cask too long, and with flavours that work together in perfect harmony.

A fellow taster mentioned it would be a great whisky to match with food (in general), and I'd have to agree. Hopefully the winning bidder opens the bottle and finds out.

Online bidding on The Dalmore L'Anima Aged 49 Years is open now until 9th May (10pm HKT) - see here for details and to place a bid. The L'Anima auction ended with a winning bid of £108,900. The winning bidder also gets a dinner for two at Osteria Francescana, and speaking from experience, it's a dinner they won't forget!

A big thanks to Josh and The Dalmore / Whyte & Mackay for this incredible experience tonight.

Cheers,
Martin.

The Dalmore dinner with Richard Paterson (Hong Kong)

We've had the pleasure of meeting some absolute whisky legends over the past few months, and last night that trend continued with perhaps one of the most well-known figures of all - Richard Paterson of Whyte & Mackay, The Dalmore and Jura - aka "The Nose".

Richard, who recently celebrated 45 years with Whyte & Mackay (and an incredible 49.5 years in the industry) was in Hong Kong to promote The Dalmore, and in conjunction with Telford Hong Kong (responsible for The Dalmore in HK) and Emperador Distillers (owners of Whyte & Mackay and The Dalmore), hosted an intimate dinner at Hullett House's St George restaurant in TST.

The stunning Hullett House in TST (please excuse the inescapable lens-fogging humidity!)

Arriving a little early at Hullet House's bar (Whisky @ Stables), I found Richard and a few others and was quickly handed a dram (King Alexander III) and invited to join in the conversation. I'd seen a lot of Richard's showmanship on YouTube (exhibit A) but wondered what he was like in person, one-on-one. Turns out - a truly, genuinely delightful bloke. Friendly, welcoming, and genuinely interested in others. We chatted for a while (about the Hong Kong and Australian whisky scenes, small bars, Japan, whisky auctions, travel and fake whisky) before the crowd started to grow and the cocktails arrived.

While the King Alexander III was a great way to start the night, with the weather still hot and humid outside, and showing no signs of letting up, the cocktail (a tall drink with The Dalmore 12, Aperol, apricot liqueur topped with ginger ale) was most welcome and hit the spot perfectly (side note: It's almost mid-October...shouldn't the humidity be dropping soon!?)

Not long after it was time to move over to St George for the main event - a 5 course meal paired with a selection of The Dalmore whiskies, held in the colonial-themed "JP Hennessy" room - complete with dining tables made from original timber dating back to Hullett House's colonial days.

Richard opened proceedings by explaining his role as Master Distiller at The Dalmore, commenting that he's been through "10 takeovers and 19 different bosses" in those years. Richard got quickly into his trademark showmanship, talking through the history of The Dalmore (and his own family's 3 generations of whisky involvement) with the use of props, photo boards, drams and even a bottle of Gonzalez Byass Matusalem 30 year old Oloroso sherry - former casks of which significantly shape a number of The Dalmore expressions.

After a run through of Richard's infamous "Hello", "How are you", "Quite well, thank you very much" approach to nosing, it was time for the first courses - Crab and Cucumber Roll and 52 Degree Salmon, matched with The Dalmore 15yo.

The strong flavours of the King crab in the first dish paired well with the spicy notes of the 15yo, and the 15yo added an interesting sweetness, almost sherbert-like, to the salmon. Whisky pairings can be tough to execute, but it seems like we were off to a great start.

After both courses, Richard was up again to talk through The Dalmore 18, which sees 14 years in American white oak, and a further 4 years in the aforementioned Gonzalez Byass Matusalem Oloroso casks. The 18 was paired with Foie Gras Ravioli, with Pancetta chips and black truffle bouillon cappuccino.

Though I'm not typically a foie gras fan, this was an absolutely stunning dish, with the 18yo's coffee / mocha notes playing particularly nicely with the truffle.

Sitting only one seat away from Richard afforded a great opportunity to chat, and those of us nearby made the most of it asking about his famous nose insurance (no longer in place after the premiums became too exorbitant) and the rush of new distilleries in Scotland (some of which he feels won't survive, and the remainder of which he feels will really need to differentiate themselves and ensure they can get a constant supply of casks). 

We also discussed the topic of whisky finishing and various oak types, which led us nicely onto the next whisky, The Dalmore King Alexander III.

The Dalmore King Alexander III, as Richard explained, is finished in a whopping 6 different casks (Port, Madeira, Marsala, Cabernet Sauvignon, Small Batch Bourbon and Matuselm Oloroso) and is designed to give rich plummy characteristics. Despite not carrying an age statement, King Alexander III is typically 20 years old, and this particular bottle was 22-23 years old, with all component whiskies having been distilled in 1992. At 40% "because that's how I wanted it" (Richard's words), it's an approachable, elegant dram, which was matched with USDA Beef striploin, with potato gratin, onion confit and balsamic vinegar beef jus.

Another fantastic pairing, the King Alexander III brought out some incredible smokey maple syrup notes in the dish, with hints of citrus and some rich toffee notes towards the end.

The last whisky on the menu was listed as "Richard's Surprise" and speculation was rife as to what it might have been. Richard eventually ended the debate and introduced it as The Dalmore 25yo, bottled at 42% ABV and in limited quantities of 3,000 bottles per year. Richard said this pairing (with Chocolate mousse, berry belly and raspberry sorbet) was particularly good, and made us promise to appreciate the pairing first.

May have dived into this one a little too eagerly before remembering to take a photo...

...which we did, and wow, it was stunning. The rich cocoa and berry notes of the 25yo paired brilliantly with the same flavours in the dish, to create what was easily the pairing of the night.

A fitting end, you might think, but no, Richard had one more dram up his sleeve - The Dalmore Cigar Malt Reserve, bottled at 44% ABV and containing a mixture of 70% sherry-matured whisky, 20% American white-oak matured whisky and 10% cab sauv barrique-matured whisky. It had been years since I'd tried this dram, and I enjoyed it just as much as the first time - probably more, considering I was sitting next to the man responsible for it!

Having tried the entirety of The Dalmore's "The Principal Collection", along with some truly stunning food, it was time to bid Richard farewell and head home, a fantastic night had by all in attendance.

Cheers,

Martin.

TimeforWhisky would like to thank Telford Hong Kong, Emperador Distillers, Hullett House and of course Richard Paterson for what was a truly enjoyable and memorable evening.

This week in whisk(e)y #22 - New Japanese Whisky, Bunnahabhain's new "boat whisky", Fred Noe in Australia, Tiki whiskey cocktails, Whisky Mooncakes and more!

As you might know if you read this blog regularly, we get a fair few interesting press releases and news articles here at TimeforWhisky, and usually try to feature them with our own spin, experiences or comments. Sometimes though, they come thick and fast, and we just don't have time to do them all justice.

So we've decided to take a leaf out of some other excellent whisky blogs, and feature a "PR roundup" every now and then - basically a wrap-up of relevant press releases we've received in the previous week or so (including other interesting whisk(e)y news Steph, Hendy & or I think you might enjoy). So on with it then...

New Japanese whisky - 10 year old Single Malt Fujikai from Monde Shuzo Distillery
All the way from French distributor Les Whiskies du Monde (@whiskiesdumonde) comes news of a "new" Japanese Single Malt. We say "new" because it's not like this whisky was created yesterday (it is 10 years old after all), but is from a distillery that previously very few would have heard of - Monde Shuzo Distillery, at the foot of Mount Fuji.

Fujikai is considered a "Ji-Whisky" or "craft whisky", which given the current popularity of Japanese whisky, we'll be very surprised if we don't hear a lot more of in the coming years (we've already heard of another Japanese craft whisky distillery in the last month, though unlike that one, Monde Shuzo has been distilling since 1952).

We'll be receiving a sample in the next few weeks, but until then, here are a few more details:

• Bottled at 43% ABV
• Matured for years in ex-Bourbon barrels
• Limited to 8808 bottles (bottles are 500mL)
• Available for £49.45 from Master of Malt

Bunnahabhain announces Hogshead 733 - whisky finished in casks made from a former fishing boat
We're certainly seeing some interesting takes on whisky maturation of late. From Ardbeg (and more recently Suntory) ageing whisky in space, to whiskies aged with music, to Jefferson's Bourbon aged at sea - these whiskies add a different element to the category, and bring a fresh, interesting new take.

Adding to the mix now is Bunnahabhain (aka "Bunna") who have just announced "Hogshead 733", a whisky to be finished in casks made from a fishing boat currently embarking on a 733 mile journey.

Such an experiment could really only be undertaken by an Islay distillery, and we think it's quite fitting that Bunnahabhain, with their typically unpeated style (allowing the influence of the sea-soaked cask to shine through, we hope), be the ones to do it. We're very interested to try the resulting whisky, whenever it becomes available.

Quoting the press release:

"Bunnahabhain Islay Single Malt Scotch Whisky announces Hogshead 733 – a collaboration with contemporary artists Maxime Berthou and Mark Požlep to produce the first ever whisky finished in casks made from a former fishing boat.

The two men have embarked on an epic 733 mile sailing quest which will see them battle the high seas from Trebeurden in Brittany, France, all the way to Bunnahabhain Distillery in Islay. Inspired by adventure, craftsmanship and love of whisky, Maxime and Mark have spent the last two years painstakingly restoring a wooden, Brittany fishing vessel from 1941 back to its former glory.    

Bunnahabhain is steeped in seafaring history, with the whisky’s iconic Helmsman and his maritime stories having inspired the brand for generations.

Set to arrive in Islay at the end of September, the journey will not stop there. Soaked with adventures and the salty sea water, the oak boat will be dismantled and carefully crafted into handmade whisky casks. The casks will be filled with Bunnahabhain and the precious spirit will then be finished in the casks before being bottled and sold.

Maxime Berthou said: "The inspiration for this project stems from the human longing for new discoveries and nostalgia for traditional, handmade craftsmanship, something we've moved away from in today's modern society.

“For Mark and me, this is a journey about transformation, adventure, passion, labour and whisky. It has taken us two years to get to this stage and we are excited to finally be on our way to Bunnahabhain."

Follow Mark and Maxime’s journey on Bunnahabhain’s Twitter (@bunnahabhain) and Facebook (www.facebook.com/Bunnahabhain).”

The Singleton Discovery Series - A World Class Music Program
Music and whisky has always been a great match, and MHDHK have embraced hat with a series of 3 upcoming concerns in Hong Kong.

Quoting the press release:

"The Singleton Single Malt Whisky is proud to announce the launch of The Singleton Discovery Series, a program of world class live music, showcasing some of the world’s most extraordinary artists. Curated and produced in conjunction with House of Mercury, the Discovery Series will shine a spotlight on musical greatness - acclaimed, and in the making. Hosted in the uniquely intimate setting of OVOLO Southside’s G.I.G. space (update: Now Loft 22 in California Tower, LKF), the inaugural autumn program showcases an eclectic cross section of Grammy-nominated neo soul, alternative rock, electronic indie and Mississippi blues, courtesy of award-winning international talent from across the globe.

“The program we have curated is unlike any we have seen in Hong Kong,” said Jake Gould, Director House of Mercury. “We are committed to presenting true talent. This is not about acts at the top of Spotify playlists. It’s a showcase of artists truly worthy of discovery, whether you are familiar with their work, or not.”

“Our whisky is a true pleasure to discover,” said Drew Mills, Marketing Director of The Singleton in Hong Kong. ”By presenting this unique music program, we are offering a marvelous opportunity for Hong Kong to savour our world class single malt whisky, alongside truly incredible music. Each show in the series is set to be an extraordinary holistic evening of discovery. 

• 23 September 2015 – Hiatus Kaiyote - hiatuskaiyote.ticketflap.com

• 24 October 2015 – Harts - harts.ticketflap.com

• 14 November 2015 – Mr. Sipp  “The Mississippi Blues Child” - mrsipp.ticketflap.com

Jim Beam Gives Back to Fans by Supporting Prostate Cancer Foundation of Australia
Fans of Bourbon and Jim Beam may be interested to know that Fred Noe is visiting Australian shores very soon. While there are a bunch of media and trade events planned (some of which we'll be covering for the site), there's one way for Western Sydney Bourbon fans to meet the 7th Generation Jim Beam Master Distiller, this coming Saturday 5th September, and support a worthy charity at the same time:

"Jim Beam Bourbon is making history by bringing all three of these passions together in Penrith this September with its very own Big Aussie Barbie. Jim Beam’s seventh generation Master Distiller, Fred Noe, known for crafting the world’s number one bourbon, is coming to Australia and will cook up a mean barbecue in support of the Prostate Cancer Foundation of Australia (PCFA) at Penrith Panthers’ Pepper Stadium on Saturday, 5 September.

Ben Andrews, Marketing Manager at Jim Beam says the company is excited to be partnering with PCFA to raise awareness of prostate cancer in Australia. “Our intention by supporting PCFA is to help take the Big Aussie Barbie initiative to new levels this year and encourage more men and women to be aware of the effects and incidence of prostate cancer. As well as driving awareness through our on-pack promotion, we will be supporting all PCFA events nationally and hosting our own Big Aussie Barbie,” said Andrews.

PCFA’s Big Aussie Barbie campaign encourages Australians to turn their everyday barbecues into fundraising events in support of the organisation’s work. In addition to supporting the PCFA events and hosting its own Barbie, through the GIVE BACK WITH JIM BEAM BLACK initiative, Jim Beam will donate one dollar for every PCFA co-branded Jim Beam Black 700ml bottle and 10-pack sold throughout Australia, aiming to contribute $125,000 to the cause.

Fred Noe is looking forward to meeting some Penrith locals after the Panthers game, and to spread awareness. “What better way to bring people together for a good cause than by serving Kentucky Straight Bourbon and Kentucky-style barbecue after a rugby match,” said Noe. “If this Big Aussie Barbie in Penrith helps men talk about prostate cancer, then I’m all for it. I’m looking forward to enjoying a cold Jim Beam with the Penrith community and raising some money for a great cause.”

Australia and the United States are the two biggest bourbon markets in the world and them coming together over a barbie to raise money for Prostate Cancer is an initiative worth celebrating. In a recent consumer study, more than two thirds of Jim Beam Black drinkers believe “helping others is an important part of who I am” so Jim Beam found it to be a natural partnership.

Fred and the Jim Beam team will be at the Pepper Stadium, Western Bar from 4.30pm to 6.30pm following the Penrith Panthers’ final home game on Saturday, 5 September. Then, after a few snags, they will move on to Panthers Leagues Club where the party will continue with drinks specials on Jim Beam Black, and Fred will host a Jim Beam Raffle with all proceeds going to PCFA.

For more information about Jim Beam, visit www.jimbeam.com.au.”

Glenfiddich, Balvenie, Dalmore and Bruichladdich pop-up bar at RBHK
Restaurant and Bar Show HK (with whom we're Media Partners) is coming up, and to whet your whisky thirst, Telford have announced a pop-up whisky bar with a series of master-classes and tastings.

Hall 5E, EE01: Daily @ 3:30pm-4:15pm (standup tasting)

• 8 September:    Glenfiddich – David Ding, Portfolio manager - China

• 9 September:    BRUICHLADDICH – Murray Campbell, Brand Ambassador – Asia Pacific

• 10 September:  The Dalmore – Kenny Wang, Sales Director – Greater China

Hall 5E, Artisanal Drinks Live: 9 Sep @ 4:00pm-4:40pm (sit down tasting)

• 9 September:    The Balvenie – David Ding, Portfolio manager - China

Telford will also have daily Jack Daniels cocktails on offer, so drop by on any day and say hi.



Honi Honi launch new menu, with Tiki whiskey cocktails
Honi Honi, Hong Kong's most famous Tiki bar might serve primarily rum-based drinks (it is a Tiki bar, after all), but who's to say you can't make a Tiki cocktail with whiskey?

As part of their new 50-strong 2015 drinks menu, Honi Honi have created 3 whiskey cocktails perfectly befitting the island vibe (and catering to both summer and winter tastes):

• Tokerao is a mix of Michter's Rye Whiskey, Green Chartreuse, Cartron Caramel Liqueur, Cartron Poire Williams Liqueur, Pear Pureé, Apple Juice, Lemon Juice and Star Anise.
• Spiced Bourbon Punch mixes Michter's Bourbon, Cartron Caramel Liqueur, Milk, Vanilla Syrup, Apple Juice, Gingerbread Syrup and Cinnamon (perhaps one for the cooler months); and
• Bounty Hunder sees Michter's Bourbon mixed with Baileys, Coconut Milk, Aztec Chocolate Bitters and Coconut Syrup.

Whisky Mooncakes from Intercontinental Grand Stanford, Hong Kong
Mid-Autum Festival is almost upon us, and that means...Mooncake time (for those unfamiliar with these bakery items, see here).

Intercontinental Grand Stanford (home to the excellent Tiffany's New York Bar, one of the city's better whisky bars) have announced their 2015 Mooncakes, and they include these 3 mouth-watering options:

• Caol Ila 12 year old Hazelnut and Almond Truffle
• Benromach 10 year old Double Chocolate
• Glenfarclas 105 Butter Cookie Praline

See link for more details and order forms: http://www.hongkong.intercontinental.com/en/promotions-and-offers/mooncake-2015/


There's a 20% discount if you order by today, which we're going to go and do now!


Thats all for this week. Until next time...

Cheers, 
Martin.