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Whisky Review: The Dalmore Luminary No.2 The Rare 49 Year Old

The whisky was completed in an air-dried, hand-toasted 1951 virgin oak hybrid cask. The cask was toasted by Master Whisky Maker Greg Glass.

OVERALL RATING

9
N/A
  • Phil Dwyer is a freelance whisky writer and consultant with over a decade of experience in whisky retail and online whisky education. Best known for hosting Whisky Wednesday on YouTube, he is dedicated to making whisky accessible and enjoyable by cutting through jargon and complexity.
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Tasting Notes

About:

This 49 year old Dalmore whisky was matured in American white oak ex-bourbon casks. It was subsequently finished in a combination of Port Colheita 1963, and 30 year old Apostoles sherry and select bourbon casks. Then, it was further finished in a ‘hybrid’ cask – 1951 virgin oak that was air-dried and hand-toasted by Master Whisky Maker, Greg Glass. This is the second release in The Dalmore’s fabled Luminary series. One-of-three bottles.
Appearance:
Marsala Wine
Nose:
Milk chocolate truffles, minted toffee, Kendal mint cake, caramelised pineapple, fresh vanilla pods, tonka bean and chocolate, almond pastry, glacier cherries, cinnamon, lightly roasted coffee beans. This things takes you on quite a sweet journey. The Kendal mint cake note popped up out of nowhere, and I was doubting myself with it, but it then became the dominant force of the whole nose. The caramelised pineapple is a welcome tart and darker note at the same time. This does need a lot of time to sit and let some of these incredibly delicate flavours to push through. After thirty minutes in the glass now, the coffee and almond notes are becoming the leading force. Biscotto and espresso, but from a living room in Salford rather than the Italian riviera. The coffee is much more pronounced after the first sip.
Palate:
So much fresh blackberry and blueberry flavours at the start. Very juicy and slightly tart. Some classic Dalmore notes of chocolate, raisin and orange. Angostura bitters, orange pith, lots of red vermouth notes, too. More gentian, vanilla, red grape, orange oil. Considering how sweet the nose is, the palate is more earthy and savoury. I’m getting hazlenuts, chestnuts, toasted bread and the soft bitterness of olive oil. Towards the final taste is all red vermouth bitterness but very managable and balanced.
Finish:
There’s is something unusally soft with smoke at the back of this. But it isn’t peat smoke, it’s like a smoke old fashioned or smoked maple syrup. It’s a really good balance of sweet and slightly bitter, all with this rounded smoke.
Comments:
That took me on quite and adventure! I’d prefer more of the sweetness to come through the palate, but it is still one of the most layered things I’ve ever tried from Dalmore.

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Phil Dwyer

Phil Dwyer is a freelance whisky writer and consultant. With a decade of experience in whisky retail and nearly as long running Whisky Wednesday on YouTube, Phil is dedicated to sharing his knowledge and enthusiasm with fellow whisky lovers. His goal is to make whisky accessible and enjoyable, dispelling the jargon and complexity that can sometimes surround the spirit. In addition to his online presence, Phil managed The Whisky Shop Manchester, where he curated an impressive selection of some of the finest drams available.

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