He answers the question 'how much would you spend out of your own pocket on a whisky?' by firstly saying $500, then quickly remembers Dalmore 25 is $800 so tries to reel that back in real quick! haha
It's like watching James Bond's rich uncle talk. Whenever a you tube video with him pops up, I feel like I should put on a bespoke suit before watching it.
I love the way you approach a good glass of scotch. Nosing it introducing yourself and finding out the complexity intricacies of it before you even taste it.
Love Richard love Dalmore 15 years. Love Dalmore in general. Great passinon and lots of fun time s with frends tasting them. This is what s Great whisky' s is About.
I just simply love the passion that Richard puts into whisky. This interview was absolutely great! I totally understand Richard's story about the South African that did not understand how to properly appreciate and drink an old 22 yr old whisky. I have learned a lot over the last 6 months and once I finally figured out how to properly keep the whisky in the mouth for as long as you can, the flavours just started exploding in my mouth and the appreciation of whisky that I had went exponentially. I have actually not tasted Dalmore yet but I look forward to it. With respect to chill filtration, I am not too intense about that - let the company decide on how they wish to produce their products. In the end, enjoy the products as they are. However, Richard definitely gave a legitimate explanation for why they do not do chill filtration. Thanks for everything Richard and perhaps one day we will meet!
can you share it with me? "I have learned a lot over the last 6 months and once I finally figured out how to properly keep the whisky in the mouth for as long as you can, the flavours just started exploding in my mouth and the appreciation of whisky that I had went exponentially" Because when Im trying to do the same I just got my toung burning by spirits and soon it becomes insensible at all.
@@RedboRFIn my humble opinion, the purpose of holding against the palate is to warm the spirit to your mouth temperature. The more chilled the spirit, the more muted the flavor profile. Hold and chew it until the temperature of the spirit matches your mouth temperature, then take it down. You'll extract the maximum flavor of the spirit that way.
It's good to see Paterson on the ropes with regard to chill filtration; he knows that whisky ALWAYS tastes better unfiltered, but as someone else in the comments rightly said, his job is to sell whisky. Unfortunately most whisky buyers are casuals, who drink and buy for image and status. And of course he is being well renumerated for his selling out..
46% ABV, natural colour, no-chill filteration will make Dalmore a great whisky. Shame that they stick to their old roots with their practices, but I got a feeling Richard doesn't want to do this, but they are being told too by their owners.
Sadly Richard's job above anything is to sell whisky, and for whatever reason the majority of people who buy scotch think that darker whiskies are better. It's only those of us who know about whisky and really appreciate it that know that's not the case, too few to make natural colour, un-chill filtered whisky the norm.
EGrahamBass I don't believe that, at least not about him. The men pulling his strings are like that, but I think deep down, every MD wants to make whisky that is pure. As beautiful as whisky is, it's a money making business.
Oh definitely, I think I may have been unclear in what I meant. I mean that whilst Richard for sure wants to make the finest whisky he can, his job under the company owners is to make whisky that makes lots of money.
Customers do in fact prefer a natural presentation over clarity in the glass! Why not ask US, rather than using the chill-filtration dogma to persuade the consumer?
bruh he better be selling these whiskeys for hundred thousands at least. He seems like he was waiting inside his cave for 50 years. He aged like a fine whiskey in there aswell.
The only color additive they're allowed to use is E150a spirit caramel, which is the only coloring allowed in Scotch Whisky by law. It's used in small amounts to give each batch of whisky a consistent color from batch to batch.
Interviewer said "YOUR no ice rule". 10:15 However if someone is new to whisky world, that question is not silly at all. Whisky snobs tends to act that way as if it was the greatest sin in the world. I personally don't like ice in my whisky but as long as you're enjoying it the way you love it, thats the main thing.
Lindholmer5k It’s not really sediment, but some of the chemical compounds in the whisky that are hydrophobic (they don’t dissolve completely in water). Those compounds can make a whisky appear cloudy in the bottle, and there are people who don’t understand why this happens and will not buy a whisky because they think it’s “flawed.” Chill-filtering removes those compounds and allows a whisky to remain clear in the bottle - at the expense of removing some of the flavor.
An icon...ok, fine. Certainly a brilliant, truly experienced and skilled Master Blender, and warmly charismatic. Yet I find Paterson absolutely infuriating and disingenuous in some of this interview. When asked if Dalmore would ever consider doing an unchill-filtered bottling at 46% abv, the first words out his mouth are about Dalmore's "Constellation Collection", which (he fails to mention) is an ULTRA-luxury collection of 21 bottles that sold for around $180,000. No, that is not a typo. Look it up. And he says it with a straight face in response to an honest question about whether Dalmore might create a craft presentation along the lines of a Tobermory or Ledaig - both of which run around $55 a bottle in my neck of the woods. It's probably the most stupid, oblivious, "Let them eat cake" reply that I can imagine. Paterson is then directly asked if there any Dalmores which are unchill-filtered, and he says yes, the standard 12yo. What?!! (I'm open to being corrected as I haven't tried it in a couple years... but isn't the 12yo rather FAMOUSLY chill-filtered?!) Worst of all, he then reflexively launches into a really short-sighted (and perhaps not very heartfelt) defense of the practice itself, essentially arguing that chill-filtration is a necessary evil to make the product more cosmetically appealing to uneducated customers. Talk about a race to the bottom...I want to grab him by the Windsor knot and remind him he's RICHARD PATERSON! If HE isn't in a position to elevate the discussion, then who is?! And I'm sorry, but does anyone seriously look to Dalmore for "innovation"? If you've tried the 12yo and dig sherry matured/finished whiskies, skip the rest of their older range, save some $, and try an Aberlour 12, or a sherried Springbank or Glendronach (all unchill-filtered, natural color, and bottled at 46% or higher). Add water, spend some time with them. They're presented in a manner which rewards it.
Thanks for the reply and correction. That kinda helps solve a mystery for me, because I had that bottle for nearly a year, enjoyed it immensely, and then never saw exactly the same appear on the shelves. I was sure you must be mistaken, but after doing some investigating it turns out the Aberlour 12 I had was (unbeknownst to me at the time) a special bottling of sorts: 48% and unchill-filtered. If you're interested, google "Aberlour 12 NCF" and you'll see the one I referred to. You are entirely correct that the current standard bottling is 40% abv. I've since also tried their "A'bunadh", a cask-strength non-age-statement offering, which is DELICIOUS. Thanks again for replying :-) All the best!
Holy Christ on a bicycle how I loath this pompus clown and his over hyped Dalmore! I got 300 bottles of single malt in my bar, not found it worthwhile to replace the Dalmore after the last bottle was emptied 4 years ago.
