The Tasting Panel magazine

May 2011

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Page 116 of 132

MEETINGS WITH mASTERS West Coast Loyalist by Tim Teichgraeber / photos by Andrew Faulkner A fAN Of THE DALMORE, SAN fRANCISCO’S THE WHISky SHOP WAS THE SETTING fOR OUR MEETING WITH MASTER BLENDER RICHARD PATERSON Richard Paterson, Master Blender for The Dalmore (left) with Paul McGinlay, Manager and Vice President of The Whisky Shop in San Francisco. I might have recognized Richard Paterson, Master Blender for The Dalmore, from his picture on the cover of his 2008 book, Goodness Nose, but it was ultimately the kilt that gave him away. When you walk into a blind interview with a Scotsman, keep an eye out for the man in a kilt. The Dalmore attracts both loyalists and those exploring lesser-known brands. Paterson was in San Francisco for WhiskyFest and signing copies of his book at The Whisky Shop on Sutter Street, which boasts the best selection of Scotch whisky in Northern California, if not on the entire West Coast. Paul McGinlay, Manager and Vice President of The Whisky Shop, is an ardent supporter of The Dalmore and carries a broad range of its whiskies. “It’s just a great quality whisky and I personally love everything about it,” says McGinlay. “It’s right in my taste profile of whiskies that I like. You can go from light and flowery, to deep and smoky and earthy. The Dalmore is right in the middle, perhaps a touch on the sweeter side, which suits more people’s palates.” McGinlay says The Dalmore attracts both loyalists, who have found their favorite, as well as those exploring lesser-known brands. “It was always a great brand, but they’ve stepped it up a bit,” says McGinlay. A third-generation Master Blender, Richard Paterson has captained The Dalmore since the 1970s (the venerable distillery was founded in 1839 and acquired by Whyte & Mackay in 1960). Under steady ownership and management over the past several decades, The Dalmore has been energized lately by a subtle packaging update and the release of some very limited and rare blends of some of the distillery’s oldest stocks. This year will also see the re-release of The Dalmore “Cigar Malt,” which has been re-named Gran Reserva. One key to The Dalmore’s signature style is use of sherry casks that once aged the very rare Gonzales-Byass “Matusalem,” a decadent 30 year-old oloroso sherry that gives the whisky a warm, nutty, slightly sweet character. Matusalem barrels have been used exclusively by The Dalmore for more than 100 years. “That really stimulates the whisky to the style that we’re looking for,” says Paterson. The Dalmore is available through Shaw-Ross International Importers. 116 / the tasting panel / may 201 1

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