Wee Drams: The Dalmore Port Wood Reserve

New Year, New Drams baby!!

Today, we try the Dalmore Port Wood Reserve. Now, we are not one to say "no" to much, especially a whisky finished in a Tawny Port Cask.

What will we rate it?  Tune in and find out!

This Episode is sponsored by Sherbrooke Liquor,  one of the World's Best Top Bottle Shops.

Transcript

Pam 0:00

Oh, hey, how you doing. You got time for the wee dram.

Chelsey 0:06

Welcome to DramFind Wee Drams. Fast tasting notes for when you just want to know what it tastes like. Today we taste the Delmore Portwood Reserve.

Pam 0:14

Whiskey hey Chelsea, hi, hi, hi hi how are ya Good to see you.

Chelsey 0:22

Happy New Year. Oh, that's right. 2024 baby, 2024 hours ago, anyways, 24. I want to be sedate I want to be. Well, it just has 2024 in there. That's what it does. Never noticed that before. Yeah, that's what I've been thinking about.

Pam 0:40

The anthem of the year. That's right. I want to be sedate.

Chelsey 0:43

That's so the anthem. You heard it here for soaps.

Pam 0:48

So you want to have a drink? Hey, fancy, a wee dram.

Chelsey 0:53

Yeah, I love a drink. Do you know what we're trying today?

Pam 0:57

We have the Delmore Portwood, which I've never had before with you.

Chelsey 1:02

No, I haven't this Delmore, so it's a Highland malt, 46.5% ABV. I think it probably retails around the 120 to 150 dollar mark, I imagine in Alberta. I was really excited when we acquired this bottle. I've been a fan of Delmore in the past. I remember how much people just went nuts for the cigar malt.

Chelsey 1:29

Oh, yeah, totally 10 years back or something. Everyone was just like. That's the sound they make, and I'm also a big Portwood fan in general, a port fan in terms of not port itself, but you know the notes in a whiskey. Yeah, using it to cast stuff. The Edredor Port was my favourite.

Pam 1:51

Yes, I've been super excited to try some more Delmore, so why don't we just dive right in and dive into the Kumpf? Okay?

Chelsey 2:00

colour. It's your nice. You know what you would expect from a Portwood. You know nice, very kind of a darker caramel, like a caramel colour.

Pam 2:13

Yeah, like a warm caramel yeah.

Chelsey 2:17

Do they end or are they colouring?

Pam 2:21

I don't know, I don't know, I don't know.

Chelsey 2:24

I don't know. It's a beautiful colour, regardless the nose. What do we taste in here?

Pam 2:30

You know what, when I first opened it I felt like the nose was a bit wow, like it hit me quite hard but like it goes kind of shy quite quickly.

Chelsey 2:38

It's kind of tastes like if you were to take like a cherry and cover it in sugar, like a really ripe cherry covered in sugar. Yeah, it's a nice sweet red.

Pam 2:51

Yeah, like maybe cranberry.

Chelsey 2:53

Yeah, something like that, and definitely some zesty notes too, some zesty like citrusy notes too. It smells like, it smells good, it smells lovely. I'm ready for the next step in this relationship. Yeah, let's go to the P.

Pam 3:11

Let's go to the P.

Chelsey 3:15

Let's do it, okay, taste it Mmm, mmm, mmm, mmm Okay.

Pam 3:24

Oh, mmm, do you know what? What that is? Um, that's, there's lots going on in that, actually. Um, like we bet app appaly.

Chelsey 3:37

after Apple, it also has a really dry. Obviously maybe it's because of the Portwood, the Tawny, Portcask, but like it's, um, it's kind of as this drying nutty, nutty note to it it's almost like a little smoky. I don't know. Are you getting that?

Pam 3:50

Mmm, I know what you mean about the slight, like a slight nuttiness, but not like a like a really really strong tasting like nut, but like I can't, I don't know. I think it also has like a like a slight acidic note at the end. It's like that, maybe that citrus note that you were picking up earlier coming through.

Chelsey 4:10

I just find it has yeah like some kind of burnt not burnt, but something kind of um smoky, almost a little bit um like earthy-ish notes to it too, like I don't know, like roasted peanuts or something. Something. Yeah, but it's quite interesting. And then it also you just have the fruity fruity notes as well.

Pam 4:27

It's really interesting, I didn't expect?

Chelsey 4:28

I don't know, I don't, maybe I'm dumb, but I didn't expect that from this particular drink. It's good, I like it. Um, what do we think about the? Um, the, the, the, uh, the finish.

Pam 4:40

Yeah, I'm getting that, um, that little acidic like lemon zesty notes on the end there. Um, it's also, it's like quite a like it's quite thick, Do you not think? Like it's a really good texture in your mouth.

Chelsey 4:58

Mm-hmm. Yeah, very, yeah, viscosity it's got some nice viscosity levels. Yeah, I like this. You know it's good, it's I. Honestly, it's um, it's a, it's a, it's a very Dalmaurian. Is that a word, dalmaurian? I?

Pam 5:09

like it. Yeah, it's a great way to describe it, dalmaur.

Chelsey 5:13

Yeah, in a word, dalmaurian. Um, that's. Maybe those are the name of my firstborn son, Conceived after a bowl of this.

Pam 5:24

That's right, dalmaurian, named after that, maybe that, maybe that's three and maybe that's your hangover Like, yeah, so good I've named I got inconceived in my first son.

Chelsey 5:35

Well, speaking of that, should we get into what we would rate this then based off of what kind of hangover we would get from this?

Pam 5:41

Because I think it's yeah, yeah, sorry.

Chelsey 5:45

Yes, oh, I was just like who needs a number rating? Like when you could just talk about how drunk you'd get off of it right?

Pam 5:51

I think, I think I would get quite drunk on this. Actually, um, I'll um enjoy every step, every step. Actually, I enjoy it more than the last.

Chelsey 6:00

Yeah, this one opens up quite nicely, like you were saying, after you kind of let it sit out for a bit. It really the any kind of harshness maybe from, maybe the extra spice and, um, like any kind of alcohol flavor is really tempered down. It's quite nice, I like it, I would. So you would do, you would. You would get quite drunk the next day. You would do what would you?

Pam 6:22

what would you think? Um, I think I'd definitely have a sore head, probably. Um. Wait for work. Two Advils Wait for work.

Chelsey 6:31

Yes, that's what I'm at. Okay, okay, cool, cool, um well, I guess I already said mine, it would be um well your pregnancy test and and a lifetime of commitment to a child and raising a child. And it's really good. I I would easily drink a whole. Like I can drink up a few glasses of this, no problem, it's, it's, it's very easy, it's, it's an easy, it's an easy drink, and for the price too. I would. This would be a great gift too. Like my dad would love this one.

Pam 7:02

He's yeah, yeah, yeah, yeah. So lovely high quality stuff. Yeah, delicious, cool. There we go. Well, if any of our listeners are from the Edmonton area, they have an opportunity to try it this month. Oh, and why is that, pam? We have a contest that we are announcing right now in this podcast and I'll be posting about it tomorrow on our social media, but we are going to the Delmore Dinner at the Fairmont Hotel, mac Gorgeous Hotel.

Chelsey 7:39

They're a good thing You're in the city Very classy Can't believe they're inviting us.

Pam 7:42

I know, do they know us have you heard our podcast, so we have a table for four. So there's you and me and there's two spots there. So if you head over to Instagram and check out the contest post that I'll be posting, probably by the time you're listening to it, so go ahead and find it and enter in to win two spots to a four course Delmore Pairing Dinner, and I've seen the menu and it looks sensational. When would day is this? On the 26th? Yeah?

Chelsey 8:15

Okay, yeah, all right, coming up. It's coming up. How do I sign up? That sounds great. I want to.

Pam 8:20

I know, I told people at my work. They're like I'm answering that that's amazing, okay.

Chelsey 8:26

So we'll have that all up. It's obviously up now, so take a look at our Instagram and enter for your chance to win King up with some really classy ladies me and Pam, All right.

Pam 8:40

Done. Oh, well, well, well, if any of our listeners are from the Edmonton area, they have an opportunity to try it this month. Oh, and why is that, pam? We have a contest that we are announcing right now in this podcast and I'll be posting about it tomorrow on our social media, but we are going to the Downward Dinner at the Fairmont Hotel, mac Gorgeous Hotel here in the city, very classy, very classy, I can't believe they're inviting us.

Chelsey 9:12

I know, do they know us?

Pam 9:16

Have you heard our podcast? So we have a table for four. So there's you and me and there's two spots there. So if you head over to Instagram and check out the contest post that I'll be posting probably by the time you're listening to it so go and find it and enter to win two spots to a four course Downward Peering Dinner. And I've seen the menu and it looks sensational. When would days this? On the 26th? Yeah?

Chelsey 9:45

Okay, yeah, all right.

Pam 9:47

Coming up. It's coming up.

Chelsey 9:48

How do I sign up? That sounds great. I want to.

Pam 9:51

I know I told people at my work. They're like I'm answering that that's amazing, Okay.

Chelsey 9:57

So we'll have that all up. It's probably up, it's obviously up now, so check it out on Instagram and enter for your chance to win. Yeah, some really classy ladies Me and Pam All right, done, done.

Pam 10:13

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