Alright, let’s talk about my little adventure with the Dalmore 62. I saw this bottle online – yeah, the one that costs more than my car – and I thought, “There’s no WAY I’m dropping that kind of cash.” But, curiosity, right? It got the better of me.
So, first thing I did? Deep dive research. I’m talking scouring forums, watching YouTube reviews (the few that exist!), and generally trying to figure out what makes this whisky worth… well, that much. I wanted to understand the hype and the history. Found out it’s a super rare single malt, dating way back, and only a handful of bottles were ever released. The presentation alone is something else – crystal decanter, all handmade. Crazy.
Next step? Finding a way to taste it without selling a kidney. Turns out, a high-end whisky bar in my city had a pour available. Still pricey, but WAY more manageable than buying a whole bottle. I made a reservation, dressed a little nicer than usual, and went in with a notepad ready to take notes like I was some kind of whisky scientist.
The bartender brought out the goods – the Dalmore 62, nestled in its fancy box. Poured a small amount into a Glencairn glass. I swirled it, took a good long sniff. The aroma was incredible – rich, complex, with hints of dark chocolate, dried fruit, and a subtle spice. Nothing like I’d ever smelled before in a whisky.
Then came the taste. I took a tiny sip, letting it coat my tongue. The flavor was even more intense than the aroma. It was smooth, almost velvety, with layers of different notes unfolding as it sat in my mouth. Definitely tasted the dark chocolate and the fruit, but there was also a hint of orange peel and a subtle oakiness that lingered. It was powerful, but not harsh at all.
I tried adding a tiny splash of water – like, literally a drop – to see how it changed the profile. And yeah, it opened it up even more, bringing out some of the sweeter notes and making it even smoother. I spent a good hour just savoring that single pour, writing down my thoughts and trying to really appreciate what I was drinking.
Was it worth the hype? Hard to say, honestly. It’s definitely an exceptional whisky, unlike anything I’ve ever tasted. The complexity, the smoothness, the sheer history of it all… it’s an experience. But is it that much better than a really good bottle that costs a fraction of the price? That’s a question I’m still pondering. But hey, I can now say I’ve tried a whisky that costs more than a house down payment!
- Research: Did a bunch of online digging to understand the Dalmore 62’s history and reputation.
- Sourcing: Found a bar that offered pours of the whisky (way cheaper than buying a bottle).
- Tasting: Slow, deliberate tasting, paying attention to aroma, flavor, and finish. Added a tiny bit of water to experiment.
- Note-Taking: Wrote down my impressions and observations throughout the tasting.