“It would be a sin to spill any.” This line from 2017’s Kingsman: The Golden Circle, sums up, in film speak, the great value possessed by The Dalmore whisky.
In recent years, under various unstable factors, rare whisky has become an upstart in the investment market. According to a report released by the Knight Frank Luxury Investment Index in 2020, the value of rare whisky has risen by 40 per cent in the past year alone, and has soared by a whopping 582 per cent in the past decade—a rate of appreciation that is the highest among all luxury goods. And, known as the “bank of old whisky,” The Dalmore has become the most desirable distillery for investors and collectors alike, thanks to the fact that it houses a large number of extraordinarily rare vintages.
To understand this better, one most turn to the man behind the brand. Known as “The Nose,” The Dalmore’s rare whisky director Richard Paterson (whose sniffer, rumour has it, is insured for US$2.6 million) has, through his unique approach to barrels, crafted whiskies that astound the entire world time and time again, making him one of the greatest master distillers of our time. The combination of The Dalmore’s rich resources in vintage casks and Paterson’s artful craftmanship, has rocketed the distillery to star status, as one of the most precious rare-whisky producers in history. In addition to rare bottles sold at record-breaking prices at auction, the label’s Constellation Collection, meticulously curated by Paterson himself, has become immeasurably valued by collectors and whisky enthusiasts alike.
Hand-selected by Paterson, the 21 barrels of the vintage whiskies in the collection, which span in year from 1964 to 1992, are akin to 21 diamond-like constellations, housed in dazzling hand-blown crystal decanters adorned with a solid-silver royal stag. And, with each vintage matured in a different natural cask, every one is distinctly unique. Shining like amber, with rich layers of notes that leave a long finishing on palate, every selection in the range represents a different facet of The Dalmore single-malt Scotch whisky.
The oldest vintage in the collection, with just 67 bottles released worldwide, 1964 presents, after nearly five decades of maturation in American white oak (the last three years in Oloroso sherry cask), as a deep mahogany hue. On the nose: pear, banana and orange peel. Then, a burst of blood orange and peach on the palate, followed by coffee, black fruits and warm, spicy cinnamon. Such a precious and delicious drink, it would, indeed, be a sin to spill even a single drop.
Of the 21 bottles in the coveted Constellation Collection, four are, fortunately for us, available in B.C. (at BC Liquor Stores, though stock may vary among locations). All from the 1970s, including 1971, 1972, 1973 and 1979 vintages, pricing for these precious libations range from $12,800 to $30,000. Aged for 33 years, the “most approachable” 1979 vintage ($12,800) has spent more than three decades maturing in European oak sherry cask, creating rich toffee, ginger syrup and orange notes. The sexy copper-black-coloured liquor exudes an aurora of amber gold. Local fans who are interested in the Constellation Collection would be wise to take this opportunity to collect their very first bottle.
In terms of gifting, Father’s Day is around the corner and, while a bottle from The Dalmore Constellation Collection (or a set!) would make a “stellar” token of appreciation, it is likely a little out of range for most doting children. Fortunately, The Dalmore has equally brilliant budget-friendly options for dads, like its 12-year Sherry Cask Select ($130 at BCLS), matured in American white oak ex-bourbon casks, then finished in casks that have held three different styles of Oloroso sherry to add depth. Described by Paterson as “elegance personified,” this whisky presents aromas of caramelized orange and ginger, with dark chocolate, crushed almonds and cinnamon on the palate. And to end, mango, panna cotta and lemon sponge cake—a true masterpiece formed with care and time, just like dad. —Louisa Chan
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