The Dalmore King Alexander III

Color: a more reddish hue of amber than what one typically sees from Dalmore (as all their expressions are tainted with E150 caramel coloring). The different color presumably comes from the unique maturing in red wine, Madeira, Sherry, Marsala, Kentucky bourbon and Port casks.

Nose: very busy with fruit (fresh ripe pears, apples and red berries), a gentle clove-like spice and a hint of oak.

Palate: moderately viscous mouthfeel, almost silky. Ethanol is surprisingly prominent on the palate and endures part of the way through the fairly long finish with apples, berries, figs, dates, dark honey and pepper predominating.

This NAS whisky is minimally tannic and the viscosity is pleasantly surprising for a chill filtered, low ABV whisky. The flavors are quite rich from the 6 barrel maturation such that this is one of a select number of whiskies that is remarkable despite a 40% ABV. While I enjoy this whisky very much (this was the end of my second bottle), I can only imagine how amazing it would be at a still conservative 46% ABV. I only wish enough people would tell the folks at White and Mackay that they need to pick up their game a bit for those whisky drinkers who like their products, but would like them much more without the caramel coloring and with less dilution. (See the JSW blog editorial regarding my love-hate relationship with Dalmore and Jura).