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and spices marry with a blend of wine and brandy from the Finger Lakes of New York to make vermouth inspired by the Italian vermouths enjoyed by generations of cocktail makers
They then strain and proof to 40% abv and barrel age for a minimum of 10 months to one year
is predominant
Culled from the same historic vineyard that produces the estate’s $136-per-bottle flagship Claret
vibrant finish that lasts long on the palate
Dalmore, 12 Year Single Malt Scotch, Scotland, 750mL Carbonic Maceration and spices marry with aDeep amber color. Bold aromas of roasted pecans and almonds, sea salt, cedar, leather and incense with a silky, dryish medium body and a long, dried apricot, spice, melted chocolate, and mineral finish.
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