During a time when it was the norm to mature whisky for six years, Andrew Mackenzie demonstrated his pioneering character by being one of the first to double the maturation period, creating a truly original masterpiece. Matured for an initial nine years in American white oak ex-bourbon casks, the spirit is then divided for its final flourish. One half remains in the bourbon barrels, while the other is transferred to 30 year old Gonzalez Byass Matusalem oloroso sherry butts before they are reunited to create this phenomenal whisky.
The Dalmore 12 year old, with its intricate aromas and flavours, is recognised as a whisky with character far beyond its age.
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