Product Launch - US: Whyte & Mackay's The Dalmore Selected By Daniel Boulud

By | 6 November 2013

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Whyte & Mackay's The Dalmore Selected By Daniel Boulud

Category - Spirits, whisky, Scotch, single malt, 44% abv

Available - From this month

Location - US, New York, Chicago, LA, Napa Valley, San Francisco, Dallas, Houston and Austin; stockists include Sherry-Lehmann, New York; Bounty Hunter Wine, Napa Valley; and Goody Goody Liquor, Dallas

Price - SRP of US$200 per bottle

Whyte & Mackay has launched a new Dalmore expression created in partnership with New York-based chef Daniel Boulud.

The single malt was “chosen specifically to align with Chef Boulud's flavour preferences and unique cuisine”, the Glasgow-based group said yesterday (5 November). Only 1,000 bottles have been released.

As well as being available at selected stockists in the US, the new Dalmore expression will be on sale for $50 a glass at all six of Boulud's New York City restaurants, including Daniel, Cafe Boulud, BouludSud, db Bistro Moderne, Bar Boulud and DBGBKitchen & Bar.

Earlier this year, Whyte & Mackay launched The Dalmore 25 at a price of GBP600 (US$970) per bottle.

The Scotch producer is owned by United Spirits, which since July has been controlled by Diageo. The UK's Office of Fair Trading is currently investigating the Diageo deal in relation to the region's Scotch whisky market. 

Show the press release

The Dalmore Selected By Daniel Boulud Single Malt Scotch Whisky Now Available Nationwide

NEW YORK, Nov. 5, 2013 /PRNewswire

Chef Daniel Boulud and The Dalmore announced today that The Dalmore Selected by Daniel Boulud, the world's first single malt scotch whisky created in collaboration with a Michelin-star chef, is now available for purchase both in-store and online in top fine wine and spirits retailers across the US. With an RRP of $200, this limited release of only 1,000 bottles has been recognized by the International Wine & Spirit Competition with a Gold Medal. A full list of retail locations can be found at thedalmore.com/boulud(1).

"I have always appreciated the craft of a fine whisky while growing up in Lyon, France," says Chef Boulud. "In recent years, I started seeing an increase in the popularity of brown spirits, both in my restaurants and among food enthusiasts. I wanted to connect this appreciation of Scotch whisky and elevate the spirit to become an integral part of the fine dining experience, bringing a new, high-quality and very personal product to my customers."

The process of creating The Dalmore Selected by Daniel Boulud occurred over six months and three different visits to New York City by The Dalmore Master Distiller, Richard Paterson. Paterson first selected 10 whisky samples from The Dalmore distillery, chosen specifically to align with Chef Boulud's flavor preferences and unique cuisine. Each sample had matured in a range of oak casks, previously filled with different wines and spirits ranging from Bordeaux wine barriques to 30 year old Matusalem Oloroso Sherry casks.

With collaboration from his sommeliers across his many NYC restaurants, Chef Boulud selected his three favorite samples that spoke most strongly to his palate-- specifically whiskies aged in Muscatel, Madeira and Port wine casks. The final assemblage of these three casks was then created by both Chef Boulud and Paterson, with these whiskies being left to marry and harmonize in upstanding sherry casks until now.

"The Dalmore Selected by Daniel Boulud is a co-creation, a true collaborative project between me and Chef Boulud," says Paterson. "It's very easy for anyone to simply put their name on a label, but Chef Boulud went above and beyond that, giving input that truly affected the outcome of this whisky. His selection of Muscatel, Madeira and Port wine casks, for example, was a combination of woods that I have never used before when creating whiskies for The Dalmore. This creation is something totally new and different in the Scotch whisky category, an assemblage based not on my own traditional experience, but rather on the well-seasoned palate and preferences of a fine chef."

Bottled at 44% alcohol by volume and aged up to 23 years, the body, structure and flavor profile of The Dalmore Selected by Daniel Boulud perfectly complements Chef Boulud's cuisine and palate.  The expression is generous and full-bodied, with aromas of tarte tatin, oranges, pralines and crushed almonds at the nose, and hints of creamy fudge, Turkish delight and black maraschino cherries at the finish.

"It is my belief that Scotch whisky does not have to be an afterthought at the end of a meal-- rather, it can be enjoyed with fine foods that complement its intricate flavors because it has a similar complexity to wine," says Chef Boulud. "When we launched this expression in my New York restaurants this year, we created a special whisky tasting menu at each location that not only paired the whisky with each dish, but actually infused whisky into each course. This authentic and unique blend will always have a place at my restaurants, and we will feature it on special occasions, as we did recently during the 20th anniversary tasting menu event at DANIEL."

The Dalmore Selected by Daniel Boulud has already earned seals of approval from star chefs, food writers and key players in the restaurant and beverage trade, and is also available for $50/glass at all six of Chef Boulud's New York City restaurant properties, including DANIEL, Cafe Boulud, BouludSud, db Bistro Moderne, Bar Boulud and DBGBKitchen & Bar.

The Dalmore distillery has been producing exceptional single malt whisky since 1839 and has some of the oldest and rarest stocks of any Highland distillery. Crafted using a process which has been perfected over the last 150 years, The Dalmore is home of the record-breaking Constellation Collection and Paterson Collection, valued at $250,000 and $1,460,000 respectively.

About The Dalmore

Located on the northern shores of the Firth of Cromarty, deep in the spectacular Scottish Highlands, The Dalmore Distillery has been producing exceptional single malt whisky since 1839 and houses some of Scotland's most precious and rare whisky stocks. A bottle of The Dalmore 62 Sinclair sold last year in Changi Airport, Singapore, for $194,000, making it the most expensive bottle ever sold in retail. The first whisky to break the six figure barrier, The Dalmore Trinitas, was launched in 2010 with only three bottles made available. Two were sold for $156,000 and the final bottle was acquired by Harrods of London and subsequently sold for $187,000 within six months of launch. www.thedalmore.com

About Daniel Boulud

Daniel Boulud is chef-owner of db Bistro Moderne, DBGB Kitchen and Bar, Bar Boulud, Cafe Boulud, Boulud Sud, Epicerie Boulud, and New York's renowned, three- star Michelin Restaurant DANIEL. You'll also find his ingredient-driven seasonal French-American cooking outside of New York in Miami and Palm Beach, and internationally in Beijing, London, Montreal, Singapore and Toronto. Boulud is recipient of three James Beard Foundation awards and is a Chevalier de la Legion d'Honneur, author of seven cookbooks and serves on the board of Citymeals-on-Wheels and the Bocuse d'Or USA Foundation. www.danielboulud.com

Original source: Company Release

Expert analysis

The IWSR Insight Report 2013

The IWSR Insight Report distils the latest trends in the alcoholic drinks markets observed in over 115 countries following the IWSR’s unique interviews with 1,500 local companies. This year’s report is double the size of last year’s release, with more detail and wider coverage than ever before.

Sectors: Product launches, Spirits

Companies: Diageo, Whyte & Mackay, United Spirits

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