What is the story behind the 12-point stag that adorns each bottle of The Dalmore?
The Dalmore was founded in 1839 by Sir Alexander Matheson, a global shipping expert and businessman. He established the distillery on the banks of the Cromarty Firth, but being a busy man – serving as a member of parliament, a head at the Bank of England, and leading the Northern Railways – he spent the early years searching for the right distillers.
In 1867, he found the Mackenzie Brothers, renowned for crafting fine Scotch malt whisky. The Mackenzies brought more than just expertise; they added the iconic 12-point Royal Stag emblem. This right was granted to the Mackenzie clan by King Alexander III after their ancestor, Colin Fitzgerald, saved the king from a charging stag during a hunt.
Beyond the emblem, the Mackenzies revolutionised our distilling and maturation processes, shaping not just The Dalmore but the entire Scotch whisky industry. Their influence remains central to our commitment to quality and craftsmanship.
There is a seemingly incongruous flock of stills of different capacities at the distillery. What roles do they play in new make spirit?
At The Dalmore, our stills reflect nearly 200 years of distilling evolution. We have an unusual mix: 8,000-litre stills dating back to Matheson’s original setup in 1839, expanded in 1867 by the Mackenzies, who introduced key modifications.
Our wash stills feature flat tops, increasing copper contact and reflux, refining the spirit to enhance both rich, malty notes and bright citrus flavours.
Our spirit stills have water jackets that create additional reflux, intensifying fruitier aromas. This layering of citrus, chocolate and spice defines The Dalmore’s signature style, whether aged 12 or 25 years.
Further complexity was added in the 1960s with the introduction of two 16,000-litre stills, offering the best of both worlds – rich, weighty character from our short stills, and vibrant, fruity notes from our taller ones.
We’ve even identified a key compound in our new make spirit that mirrors the citrus essence found in orange peel, reinforcing our whisky’s distinct profile.
What is the provenance of the grain and water used in creating whiskies?
The Dalmore’s name means ‘Great Meadowland’ in Scottish Gaelic, a nod to the fertile farmland surrounding us. About 90% of our barley comes from the Black Isle, known for its rich black soil, with the remaining 10% sourced within 25 miles of the distillery.
More than location, what truly matters is the moisture content, germination and malting process, which we closely monitor in partnership with local farmers.
Loch Morie, located in the hills behind the distillery, supplies pure Highland water via the River Alness. We are stewards of this river, legally responsible for its conservation.
We’ve installed fish ladders, restored mussel populations, and implemented water monitoring to ensure sustainability. Recent upgrades, such as water meters, help us minimise waste, preserving this resource for generations of whisky-making to come.
How has Dalmore’s whisky-making process evolved over the years?
While our core whisky-making philosophy remains unchanged, we have made refinements for consistency. For example, we now use a liquid brewer’s yeast to ensure uniform fermentation. Despite these refinements, Dalmore remains a hands-on distillery, with distillers manually operating steam valves to adapt to environmental conditions.
The Dalmore is well known for seeking and using rare and precious casks in maturing its whiskies. What role do these casks play in the finish?
Our cask portfolio includes sherry casks from González Byass in Jerez, port casks from Graham’s in Porto, and an array of wine casks: Sauternes, Madeira, Marsala, Cabernet Sauvignon, Bordeaux and Châteauneuf-du-Pape, among others.
The tradition of multi-cask maturation dates to the Mackenzies who, in 1891, released a 23-year-old whisky finished for 11 years in sherry wood – an incredibly rare practice at the time. They established our enduring relationship with González Byass, giving us exclusive access to exceptional casks like the 30-year-old Matusalem and Apostoles sherry casks, which hold some of the world’s finest sherries before being used for whisky maturation.
Most of our new-make spirit matures in American white oak bourbon barrels for a decade before finishing in specialty casks. We continually experiment: our recent distillery-exclusive release featured Calvados cask finishing, imparting deep red apple notes.
Cask quality is paramount. Unlike standard sherry-seasoned casks, ours retain about 10 litres of wine inside during transport, ensuring richness. Once in Scotland, we fill them with Dalmore spirit within 5 days, capturing the full influence of these remarkable woods.
The Dalmore 18-YO was released in India recently. It has layers of citrus, chocolate and spice. Each year’s release is a unique 18-YO.
The Dalmore has been shaped by visionary whisky makers. What united them, and how were they different?
Sustaining a legacy that spans nearly two centuries requires preserving knowledge as it passes through generations. The McKenzie family safeguarded this tradition for 99 years across three generations before Whyte & Mackay acquired the distillery in the 1960s.
Hector McKenzie remained for another 14 years, working closely with their whisky makers, including Richard Paterson, who inherited the family’s secrets and remains with us today. Richard became master blender in 1970 – now known as master distiller – cementing his place as a true king of the cask.
This dedication to seamless knowledge transfer continues. Our whisky-making team, including Dr. Kirstie McCallum and Greg Glass, has been working alongside Richard for 8 and 4 years respectively. Richard himself remains deeply involved, ensuring expertise is passed down without compromise.
When I first met Richard and Greg in the blending room, I asked Richard why he chose Greg to carry The Dalmore’s legacy forward. His response was simple: “Because he can teach me as much as I can teach him.”
While Richard is a master of cask selection and whisky evolution, Greg brings an extraordinary ability to craft and visualize flavour. Even after 54 years in the industry, Richard values both tradition and innovation.
What contributions has master distiller Richard Paterson made to The Dalmore and the Scotch whisky world?
Richard Paterson is the reason I make whisky. He has inspired millions worldwide, encouraging both appreciation and careers in Scotch whisky. His greatest contribution to The Dalmore has been forging exclusive relationships with cask suppliers, driven by his belief that “the cask is king”.
He cultivated partnerships with Graham’s and González Byass, personally visiting world-class wineries and bodegas—not just to secure casks but to understand their processes and wines. These relationships ensure the exceptional quality of our whisky.
On his 50th anniversary, I met Richard in Shanghai during his global tour celebrating the milestone. He was often asked about the greatest Dalmore whisky he had ever created.
His answer was always the same: “We haven’t made it yet!” This philosophy defines The Dalmore, an unbroken chain of whisky visionaries standing on the shoulders of giants while striving for the next masterpiece.
The Dalmore classifies its whiskies into the Principal Collection, Rare and Prestige Whiskies, Limited Editions, and the Distillery Select Series. What sets each apart?
The Principal Collection is our core range: whiskies we strive to always have available. This requires extensive cask management to ensure that age statements from 12 to 21 years remain consistently available to our consumers worldwide.
During our cask assessments, we sometimes discover exceptional casks that stand out. These become part of our vintage releases, such as those selected during our twice-yearly cask assessments in November and early spring. In these evaluations, we seek “three-star casks”, what we call masterpieces of malt.
Some of these remarkable casks inspire limited editions, such as the Luminary Series in collaboration with the V&A Dundee. Others, with particularly small yields, become distillery exclusives, such as a 24-YO Calvados cask experiment released this year.
These unique expressions do not fit within the Principal Collection due to their limited availability but showcase our innovation and craftsmanship. Our approach is not about chasing age statements but bottling whisky at its peak. Once a cask reaches its full potential, our whisky makers determine when to move the whisky from cask to glass.
How are the whiskeys chosen for global travel retail? What makes them special?
We have an interesting range in travel retail, including an exciting, aged proposition that we will be discussing soon. A recent example is our collaboration with the V&A Museum in Dundee, which led to the launch of the Luminary series. This project involves working with top architects and designers and, more recently, introducing up-and-coming Scottish artists.
One of our current travel retail-exclusive ranges is the Portfolio Series, featuring stunning packaging designed by contemporary artists. These whiskies are matured in unique wine casks, some of which have never been used at the distillery before.
Later this year, we will release 13, 16 and 19-YO expressions with finishes in rare Pedro Ximénez casks. Given the rarity of these casks, with less than 1% of Moray’s grapes becoming Pedro Ximénez, travel retail is the ideal launch platform due to its limited availability. These releases highlight the impact of maturation time.
What is Dalmore's approach to the Indian market? What is the consumer profile you are looking at?
Our exclusive partner in India, VBev, has been instrumental in establishing our presence. The Indian single malt market has experienced a 28% year-on-year growth over the past two decades, and India is forecast to contribute the highest absolute growth globally in the next 5 years.
Our strategy focuses on three key areas: distribution, visibility and activation. This means securing placements in high-end retail stores and luxury hospitality venues, while also enhancing consumer engagement through curated food, cigar and chocolate pairings.
Are there any new releases planned for India?
Yes, we recently launched The Dalmore 18-YO in India and are expanding its availability across key states. This release serves as the pinnacle of our portfolio, creating a halo effect that elevates the entire range.
It showcases our house style with layers of citrus, chocolate and spice, and is finished for 2 years in exclusive Matusalem sherry casks. These casks, previously holding 30-YO wine, bring unparalleled richness to the whisky. As only one batch is produced annually, each year’s release is unique.
As a premium whisky how does The Dalmore fare in terms of collectability?
While Dalmore whiskies are crafted to be enjoyed rather than simply collected, they have gained significant traction among collectors. High-value releases like the Constellation set and the Luminary series have fetched seven-figure sums at auctions. We always encourage enthusiasts to open and experience the whisky.
