FrontRunners: Cellar Notes: The Dalmore Selected by Daniel Boulud

<< Back to Robb Report, January 2014

When The Dalmore distillery asked Daniel Boulud to create his ideal single-malt Scotch whisky, the renowned French chef had a distinct idea in mind. “I wanted wine-like flavors,” he says, “a whisky for sipping after dinner, or to have with food.” The Dalmore Selected by Daniel Boulud ($200, www.thedalmore.com), a 1,000-bottle release created with the master distiller Richard Paterson, richly fulfills that ambition. The whisky combines stocks aged up to 18 years in Muscatel, Madeira, and port casks, and its aromatics lean toward the warm opulence of a dessert course: Crème caramel merges with hints of candied orange, then gives way to a bouquet of mocha, chocolate, and marzipan. Boulud’s take on the Dalmore is creamy yet precise  and elegant on the palate. It is indeed the ideal after-dinner selection, particularly paired with bitter chocolate—or, if one happens to be chef Boulud, maple caramel crémeux.

Photo by Madison McGaw
Club members celebrated the release of the Cognac at the Surrey hotel in in Manhattan…
A new generation of imbibers has flocked to the lighter taste of grain whisky…
Photo by Bob McClenahan
The bottles from the $6 million worth of barrels sold will be available in as soon as one year…
Because it is not aged entirely in new American oak barrels, the whiskey is not technically bourbon…
A limited-edition release from Legacy Brands that gets its name from the Spanish word for “turtle...
Photo by Andrea de Maria
Though banking, land, and vines have occupied Florence’s Frescobaldi family for more than 700 years...
The growing retro-cocktail trend is putting gin back in the spotlight…
corderostudios.com
Jim Clendenen has been preaching the benefits of restraint and balance for decades...
The lots from the private auction become available through the retailers and restaurateurs bidding…
More than 60 exclusive treasures and experiences will cross the block…