The Dalmore has unveiled its 102 Proof Aged 12 Years, a limited-release single malt Scotch whisky bottled at 51% alcohol by volume (ABV), offering a higher-strength alternative to the distillery’s standard 12-year-old expression. The new release features a distinctive cask-maturation process combining American white oak ex-bourbon barrels, Oloroso Sherry casks and specially created casks developed exclusively for the Highland distillery.
Unlike the standard Dalmore 12 Year Old, which is bottled at 40% ABV, the new expression is bottled at 51% ABV, equivalent to 102 proof, from which it derives its name. The higher-strength bottling and revised cask composition distinguish the release within the distillery’s core age-statement range, appealing to whisky enthusiasts seeking a more concentrated flavour profile.
The Dalmore 102 Proof Aged 12 Years was initially matured for ten years in American white oak ex-bourbon barrels. The whisky was then divided between Oloroso Sherry casks and bespoke casks produced exclusively for The Dalmore by its long-standing Sherry partner, González Byass. These specialised casks feature a combination of classic and aged Oloroso Sherry, enriched with sweet Pedro Ximénez wine to complement the distillery’s established house style.
According to the official tasting notes, the whisky opens with aromas of candied citrus, sun-dried raisins, treacle toffee and warming oak spice. The palate develops with forest berries, Seville orange marmalade, fruit cake and dark chocolate, accompanied by a subtle hint of sweet liquorice. The combination of American oak maturation and Sherry-cask influence is intended to deliver layers of fruit, sweetness, spice and rich oak character.
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With the launch of the 102 Proof Aged 12 Years, The Dalmore is expanding its portfolio through a higher-strength expression that places particular emphasis on cask selection and Sherry maturation. The release reflects the continuing interest in premium Scotch whiskies that combine established distillery traditions with distinctive bottling strengths and specialised maturation techniques
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