Cover 100 Years of The Dalmore, 3 rare and aged whiskies and 1 unforgettable evening

Only 25 individuals will be able to try the 100 Years of The Dalmore whisky flight at Solaire—will you be one of them?

A once-in-a-lifetime whisky experience has arrived in the Philippines—a luxurious single malt Scotch whisky flight, with only 25 slots up for grabs. Enter 100 Years of The Dalmore: a collection of three rare and aged whiskies, namely The Dalmore 25, The Dalmore 30, and The Dalmore 40.

Available exclusively at the Whisky Bar at Solaire Resort, the lavish whisky flight is a whisky lover's unadulterated dream. To sample any of the three highly-coveted expressions is a special occasion, but to have the full trinity under one roof is nothing short of historic—a first for the Philippines. Now, Solaire joins the prestigious company of Baccarat Hotel in New York City, Las Vegas’ Picasso at the Belaggio, and The Cooperage in Singapore as one of the few but distinguished establishments to house 100 Years of The Dalmore.

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Leading you through the opulent whisky flight is The Dalmore resident whisky expert for Asia, George Schulze, who has dedicated his career to igniting the aficionado within every whisky drinker. With guidance from Schulze, who will advise guests on the proper way to enjoy the luxury beverage, you can rest assured you’ll get the very best out of every drop—a journey as educational as it is indulgent.

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First, the youngest of the family is The Dalmore 25, matured in 25-year-old sweet Palomino Fino sherry butts and first-fill bourbon casks from 1980. Married in bourbon barrels and then transferred to Tawny Port Pipes, The Dalmore 25 beams with the soothing flavours of Madagascan vanilla and chocolate truffles, finishing with notes of maple syrup, dark chocolate, and spiced gingerbread.

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Meanwhile, The Dalmore 35 comes from an assemblage of cask styles hand-picked by The Dalmore master distiller Richard Paterson OBE: ex-bourbon barrels from the distillery, 30-year-old oloroso sherry, and a 1970 Port Colheita pipe. The result? A refined expression with revitalising aromas of roasted Colombian coffee and oranges, notes of tangy marmalade, roasted chestnuts, and raisins on the palate, and marinated plums, rich pineapple, and mangoes soaked in aged port wine at the finish.

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Of course, 100 Years of The Dalmore comes to its rightful crescendo with The Dalmore 40, which comes in a sophisticated Baccarat crystal decanter. Aged in American white oak ex-bourbon casks and then matured in Port Colheita pipes, the delectable liquid gold is married with aged whisky previously measured in American white oak ex-bourbon casks and Gonzalez Byass casks that once held 300-year-old Matusalem oloroso sherry. Finally, part of the whisky is transferred to Grahams Port Colheita pipes before it is reunited in American white oak ex-bourbon casks.

With sweet aromas of toffee apple, vanilla, sultanas, plums, and cherries, plus flavours of marmalade, crushed walnuts, orange peel, and chocolate truffles, The Dalmore 40 is a true feast for the senses. Finished with black forest fruits, dark chocolate, and poached pear laced with caramel, there is no better way to crown the occasion.

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Beyond the three exquisite drams, the one-of-a-kind experience also comes with a curated tapas pairing, highlighting the delicious nuances The Dalmore 25, The Dalmore 35, and The Dalmore 40, plus cocktails by the Whisky Bar and coffees to close the evening.

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For inquiries and advanced bookings, please call Whisky Bar at +632 8888 8888, or email either whiskybar@solaireresort.com or restaurantevents@solaireresort.com.

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