“Whisky runs in my blood,” says Richard Paterson, spirited ambassador for the Dalmore and a third-generation whisky man. Paterson’s skill at tasting, assessing, and blending whiskies has become so acute he is affectionately known in the trade as “the Nose”. Employed by Whyte & Mackay of Glasgow, Scotland, master blender Paterson is a walking Whisky-pedia. For its Canadian premiere in Vancouver, the Dalmore released the Constellation Collection, 18 bottles of the world’s rarest single-malts. While each expression of these magnifient, bold whiskies has its own inimitable style, together they are a captivating constellation of unsurpassed pleasure.
Chef Daniel Boulud has partnered with the Dalmore to produce the world’s first bespoke single malt scotch: the Dalmore Selected by Daniel Boulud, now available at all six of Boulud’s New York restaurants including Daniel, Café Boulud, Boulud Sud, db Bistro Moderne, Bar Boulud, and DBGB Kitchen and Bar. “It was important to be able to work with Richard and collaborate in detail to create a whisky specific to the taste profile of my cuisine,” says Boulud. “Much like creating one of my dishes, the creation of a single malt is an artisanal craft which takes expertise and time. It is an art, and, in this way, has parallels with the world of fine cuisine.”