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.