Producing WhiskyCast has given me the opportunity to taste some really amazing whiskies, and I’m pleased to share my tasting notes with you here. You can search my entire database of tasting notes from this page, and I hope you’ll find it useful.
This is a collaboration between Master Blender Richard Paterson and Michelin-starred chef Daniel Boulud, and is primarily available at Boulud’s New York City restaurants and selected whisky specialist shops. It’s a blend of Dalmore malts matured in Moscatel, Madeira, and Port wine casks.
The nose is fruity and intense with notes of figs, raisins, blood oranges, a hint of mango, clove, and allspice with a touch of oak. The taste is fruity and thick with plum, fig, and raisin notes, subtle clove and allspice add balance with hints of molasses and ginger. The finish is long, lingering, and fruity with a good balance and nice complexity.
If Chef Boulud ever decides to hang up his knives and move into the blending lab full-time, watch out! (January, 2014)
This is a collaboration between Master Blender Richard Paterson and Michelin-starred chef Daniel Boulud, and is primarily available at Boulud’s New York City restaurants and selected whisky specialist shops. It’s a blend of Dalmore malts matured in Moscatel, Madeira, and Port wine casks.
