Tasted in Whisky Magazine Issue 52 by Martine Nouet and Ian Wisniewski.
Whisky Magazine is the perfect complement to the dram in your glass. Every issue brings you fascinating articles on the art, science and romance of the 'water of life', plus page after page of tasting notes.
Nose
Buttery, biscuity. A slight rancid touch. Distant lemon curd. Pears poached in vanilla. Palate
Mellow for such a strength. Quite rich and creamy. Almond milk, stewed sweet apples. Getting spicier and spicier. Finish
Spicy, warm and tangy. Sweetened by a pleasant marzipan caress. Comment
The wine smoothes but itis not there yet. Too young? not enough finishing? It should have gone back to sleep.
Ian Wisniewski
Nose
Rich crème brûlée and butterscotch lead apricots, citrus and creamy vanilla trifle, with a final dusting of chocolate. Palate
Creamy crème brûlée with a chocolate fest mid-way, extending with luscious apricots, oranges, grapefruit and lemon zest, culminating in creamy cappuccino. Finish
Fruity with a chocolate flourish. Comment
Like a passionate rendez-vous between a chocolatier and a distiller.
Interested in whisky tasting, why not nose through our Nosing and Tasting booklet online. It is a great guide to get you started with nosing and tasting your whiskies.
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