Dalmore Tweet Tasting - The Flavour Edition

Continuing our teeming throng of industry leading Tweet Tastings (the original series of virtual tastings) we’re delighted to announce that on September 29th, we’re teaming up again with our good friends at The Dalmore Distillery, to pour and explore a dramboree of deliciousness, in our Dalmore Tweet Tasting – The Flavour Edition!

On the night we’ll be pouring and exploring Dalmore’s Port Wood and Cigar Malt expressions, along with a duo of their Global Travel Retail exclusives; Trio and Quartet bottlings. 

If you fancy taking part in an evening brimmed with full on flavour sensory stories click here to register your interest by emailing your name, address, date of birth, mobile number and Twitter handle. Please also remember to mark the subject line of the email: #DalmoreWhisky

The closing date to register is September 10th, and if you are registering, please make sure that you will actually be free on the night to take part!

Even if you're not one of the selected Tweet Tasters, it'd be great to have you following the evening’s dramfotainment. So we look forward to seeing you over on Twitter on September 29th at 19:00 BST via hashtag #DalmoreWhisky

Registration open to over 21's only!

For more information on The Dalmore, visit: thedalmore.com

@TheWhiskyWire

@DalmoreWhisky

#DalmoreWhisky

Be part of the Dramfotainment!

Quick Fire Whisky Tasting Notes

Benriach Malting Season - First Edition

Speyside Single Malt Scotch Whisky

48.7% ABV

Nose: Bramley apples, gooseberries, cucumber water, poached pears, honeydew melon, lemon curd, damp grass, sugared almonds, barley sugar, vanilla fudge, buttered popcorn, cinnamon sticks, wood spice, teasing tannins and the wispiest wisps of smoke.

 

Palate: Spiced baked apples, lemon marmalade, granary toast smeared with butter and honey, pear frangipane tart, vanilla Chantilly cream, dried apricots, bourbon steeped sultanas, aniseed twists, sugared almonds, wood spice and a good glug of green tea.

 

Finish: A glorious long highlights package of all the sweet treats - healthy and otherwise, that delighted both the nose and palate, balanced beautifully with a finishing dry, vinous tease.

 

Summary: All in all, this is another belter of a Benriach. The first release in a new annual series which celebrates the distillery’s traditional production methods, and the first expression in a century to be produced entirely using barley malted from the Speyside based distillery's floor maltings. Very much looking forward to the follow up in 2022! 

111th Whisky Insiders Interview - Graham Coull

Company:

Dingle Distillery

Job:

Master Distiller

Website:

dingledistillery.ie

How long have you been working in the whisky industry?

My whisky career started at the Glenfiddich Distillery on the 29th of August 1994, which just so happened to be my 26th birthday. Prior to that I spent three years at Webster’s Brewery in Halifax as a graduate trainee gaining experience in brewing, bottling and human resources of all things. Needless to say, I worked out very quickly that human resources was not the career path for me. I enjoyed Halifax but it must be one of the wettest places on this earth. Even Dingle can’t match it for incessant drizzle!
 
At Glenfiddich, I spent a few years in bottling and then became the Distillation Manager for Glenfiddich, Balvenie and Kininvie. It was a great place to learn and soak up the experience of my fellow work colleagues. In August 2005 I followed in the footsteps of Ed Dodson to become only the fifth Distillery Manager in the history of Glen Moray Distillery.
 
During my time at Glen Moray, I expanded the range of whiskies from three to well into double figures. I also introduced the ‘Bottle Your Own’ feature which became very popular and a great way to showcase Glen Moray at a cask strength level. I was also fortunate to oversee the expansion of the Distillery from a capacity of 2.0mla to 6.0mla.
 
October 2019 saw me add an ‘E’ to my CV when I moved across the Irish sea to the Dingle Distillery in County Kerry. I am very much looking forward to the future with Dingle, but it is also satisfying to be able to see some of my previous work being released and enjoyed by many.
 
What has been your biggest career highlight to date?
Now that is a hard question! There are many things that I look back with pride on, so I will take the liberty to name a few if that's ok.
 
My time at Glenfiddich coincided with the last industry-wide slump in production. Volumes were slashed with many distilleries being closed or mothballed to allow the maturing whisky loch to drop in level. The Glenfiddich site was no exception. Glenfiddich itself was operating at less than 20% capacity and Kininvie was closed for several months. Only Balvenie was operating at full capacity. I had a full team of Process Operators to keep busy and rather than let some of them go I became creative in cross training everyone so that the workload could be shared. Some of the operators who had been Stillmen for many years suddenly found themselves working the Floor Maltings at Balvenie. Due to the physical nature of the job the weight fell of them and the Maltings was the renamed ‘The Balvenie Gym’!
 
Hopefully the distilleries I have worked at will be around much longer than I will, but it was a great honour to steer Glen Moray through its 120th Anniversary. To mark the occasion, I was given the honour of creating a whisky to celebrate. As a result, ‘Mastery’ was born. My aim was to create a whisky which raised a glass to the previous Distillery Managers and to do this I composed a whisky with five different components from four different decades. It was a pleasure to work closely with Ed Dodson during the celebrations that year. During my time at Glen Moray Ed was only too willing to help and give advice.