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Distilled: A new instalment of The Dalmore’s Cask Curation Series
Our latest round-up of trends in top-shelf spirits and cocktails includes the launch of The Dalmore's 'The Red Wine Cask Edition' plus the recipe for an Aquaponie cocktail.
The Dalmore has unveiled the third instalment of its Cask Curation Series: The Red Wine Cask Edition (£36,100 The Whisky Exchange, The Whisky Shop).
The set of three whiskies has been created in partnership with winemaker Pierre Fabre of Château Mont-Redon in Châteauneuf-du-Pape. Each set consists of a 24 Year Old, 34 Year Old and 43 Year Old signature Dalmore single malt, all finished in casks previously used to age the 2023 vintage of Mont-Redon’s flagship wine, a Grenache-dominant blend that also includes Syrah, Mourvèdre, Cinsault and Vaccarèse.
‘The layers of flavour from the complex grape blends held inside these Châteauneuf-du-Pape casks have been instrumental in the development of these three unique single malts, which have such richness and complexity,’ explained Richard Paterson OBE, Master Distiller of The Dalmore.
‘Red wine casks have played an integral role in shaping The Dalmore’s success, so it felt fitting to release some very rare expressions, as part of the Cask Curation Series,’ he added.
The three whiskies are presented in a bespoke lapis blue carry case made by Italian luggage maker AB Florence. Only 150 sets have been produced. This new release follows the Sherry Edition, launched in 2023 in collaboration with González Byass, and the Port Edition, produced with Graham’s.
Drink Dictionary: Trub (Noun / ‘trüb / ‘trəb)
In distilling, the leftover solids at the bottom of a fermenter, from which the alcoholic liquid is separated, in order to give a cleaner spirit.
Agri/Culture is the latest cocktail menu at Parisian cocktail bar Little Red Door, inspired by the agricultural methods that are helping to shape a sustainable future, from permaculture and aquaponics to agroforestry.
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Aquaponie was created by Hyacinthe Lescoët and celebrates aquaponics, a food-production system that combines aquaculture (raising fish) with hydroponics (growing plants without soil) to create a symbiotic, closed-circulation ecosystem.
‘Aquaponie is a Gimlet-style cocktail with a sweet-and- sour structure, but the real deal is the glass and the garnish,’ he says. ‘The beautiful two-part glassware shows the relation between what happens under the water with the fish and the plant that grows from it. On top is a green tea and basil foam to showcase the relation between water and air.’
At home you can use a Martini glass and basil leaf garnish. To make your own basil cordial, mix 1.14L of water with 450g sugar and 18ml citric acid, stir well to dissolve the sugar. Add 150g basil, 150g Thai basil, and leave to infuse in the fridge for 48 hours. Strain and store in the fridge. Alternatively, use Monin basil syrup (£7.25-£10.99/70cl Widely available) and omit the St-Germain.
Regional Editor for Australia, New Zealand and South Africa & Spirits Editor
Julie Sheppard joined the Decanter team in 2018 and is Regional Editor for Australia, New Zealand and South Africa & Spirits Editor.
Before Decanter, she worked for a range of drinks and food titles, including as managing editor of both Imbibe and Square Meal, associate publisher of The Drinks Business, senior editor of the Octopus Publishing Group and Supplements editor of Harpers Wine & Spirit. As a contributor, she has over 20 years’ experience writing about food, drink and travel for a wide range of publications, including Condé Nast Traveller, Delicious, Waitrose Kitchen, Waitrose Drinks, Time Out and national newspapers including The Telegraph and The Sunday Times.
