It had been a while since I savoured a dram of Dalmore 12, so when I went to meet a friend of mine for a quick catch up in a pub I hadn’t been in before and saw it in the drinks list, priced at only £2.50 a dram, I couldn’t resist. My promise to myself not to drink anything that evening was thus broken within 5 minutes of entering the pub, aren’t I naughty! Quite frankly, though, I didn’t regret it for a second.
The Scottish highlands are known for a variety of things; their rugged hills and mountains including Ben Nevis, the highest in the UK, fantastic nature and well preserved wildlife, the all-but-sparse flow of naturally crisp and pure water, but perhaps more than any of those it is known for, you guessed it, fantastic whisky.
The highlands region is home to a host of distilleries including Oban, Glenmorangie, Glenturret and of Dalmore – which is the distillery we’ll be focusing on in this post. More precisely, I’m going to introduce you to their quite unusual King Alexander III, and I really do mean unusual. The process that gives it its flavour is not unusual in itself, though they’ve gone rather further than average in a certain, and for this whisky crucial, element of the production; selecting their casks.
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