Swooning over Single-Malt Scotch

Tasting notes on the Dalmore

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When it's time to celebrate in style (and once in a while just because it's there), I prefer to toast with a dram of a fine, single-malt Scotch Whisky (Scots leave out the "e"). I recently had the pleasure of attending a Scotch tasting in Orlando, hosted by one of my favorite distilleries from the Highlands region of Scotland: the Dalmore.

Having dived into the world of single malts about 5 years ago, I knew I was in for some great expressions (varieties of Scotch), but didn't realize that I was about to be educated and entertained, as well. Master blender Richard Patterson proved a lively and knowledgeable host, tossing ice in the air and bellowing out colorful anecdotes as he guided us through a history of the drink — I hadn't realized that Scotch was originally known as  "Usque Baugh," Gaelic for "the water of life" — and through samplings of whiskeys from around the world. A Japanese whiskey with citrus aromas from orange peels was a pleasant surprise.

When our glasses were then filled with five different expressions of the Dalmore, I came away with several unexpected notes, such as spices in the 15-year-old expression, vanilla in the 18-year and the sweet, congnac-esque flavor of the Dalmore Grand Reserve.

Even as someone who can appreciate a good Scotch, I was amazed to learn just how versatile the spirit really can be, and it need not be reserved for special occasions. Pair a Dalmore with a juicy hamburger from 5 Napkin Burger in South Beach or indulge poolside at Area 31 Restaurant & Bar in downtown Miami's Epic Hotel.

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