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Dalmore's stunning 18 year old Highland malt is as rich, fruity and spicy as you could ever want from a Dalmore. Kudos to Richard Paterson for creating another veritable chocolate orange of a whisky. It really is a bit like drinking a chocolate orange, just without the need to wallop it with a mallet to get it to open, which really is an advantage. A surefire hit for the colder months, and an excellent evening dram for warmer months too. It is aged for 14 years in American oak, followed by three years in Matusalem sherry butts, before a final year in sherry butts.
Fruity and spicy with notes of vanilla, orange zest and potpourri, marmalade and sweet milk chocolate. A touch of leather and sultana.
A delicious fireside dram with notes of chocolate raisins, juicy citrus, stewed fruits, old sherry and pepper.
A long, fruity finish ending on almond, buttery toffee apples and cocoa.
I have to agree with 'antifreeze' - the filtering and caramel color (not to mention the price) are ruining what is otherwise the best dark/sweet scotch. I'd say it's my frequent go-to, but I haven't bought a bottle in over 2 years. I'm still searching for a substitute or improvement over this - Gentleman Jack suffices.
I am having this whisky for the for the first time. I had a few pegs and can tell that it is good and on the stronger side. But I enjoy laphroaig better.
My desert island whisky. Smooth as a velvet snake with a depth that allows a new flavour with every drop of water. You can disagree but then we must duel. If you find you balk at the price, the Dalmore 12 offers a cheaper alternative.
Phenomenal
There are some elements of wood that detract from the experience. Close to great, but not quite there. /Joakim
£22.71 - £324.05