After maturing for six years, the Scotch whiskies selected by Dalmore's Master Blender Richard Paterson are shipped to the Gonzalez Byass Sherry Vinery in Jerez, Andalusia. There, a further extended maturing period of two years each takes place in Pedro Ximenez and ex-Oloroso casks.
The result is wow! Vanilla, dark chocolate, raisin, walnut and coffee, along with a potpourri of dried fruit make it a favorite for any sherry cask fan. So, for once, instead of a Scottish "Sláinte", we end today with a Spanish "Salud"!
Haecky Import AG, Reinach BL
haecky.ch
