This luscious offering is first matured in American white oak ex-Bourbon barrels, gaining hallmark notes of soft vanilla, toffee, and honey. A proportion is then transferred to rare casks from Gonzalez Byass, which have previously held sweet Pedro Ximénez sherry and nurtured by Master Whisky Maker and Blender Gregg Glass. After approximately two years, these separate parcels are reunited to create a unique and harmoniously balanced single malt.

The sun-drenched, sweetness of the Pedro Ximénez sherry adds intense layers of figs, dates, and rich maple to The Dalmore’s signature chocolate orange character. The decadent result will charm the most jaded and inexperienced palates alike.