The Dalmore 14 Year Single Malt Scotch Whisky

The Dalmore 14 Year Single Malt is a significant step up from the 12-year in the Dalmore range — matured in American white oak ex-bourbon casks before a finishing period in Pedro Ximénez sherry casks, which adds a sweeter, richer sherry influence than the oloroso used in the 12-year and produces a meaningfully more complex expression.

Pedro Ximénez is one of the sweetest and most concentrated sherry styles — the grapes are sun-dried before pressing, producing a syrupy wine with deep dried fruit, fig, and chocolate character that transfers directly into the whisky during the cask finishing period. At 14 years, the American oak base has built substantial vanilla and caramel structure for the PX sherry to work against, creating a whisky with real depth and balance.

Produced at the Dalmore distillery in Alness on the Cromarty Firth, Highland Scotland, and presented in the signature stag-embossed bottle that has identified the distillery since the 19th century.

Tasting Notes

• Nose: Dark chocolate, orange zest, roasted coffee, and rich sherry with underlying vanilla and caramel
• Palate: Sweet raisins, warm baking spice, chocolate orange, and a honeyed depth from the PX sherry
• Finish: Long and satisfying with lingering spice, dark fruit, and bittersweet cocoa

Specs

• Distillery: The Dalmore, Alness, Ross-shire, Highland
• Region: Northern Highland, Scotland
• Age Statement: 14 Years
• Cask Type: American white oak then Pedro Ximénez sherry cask finish
• ABV: 40%
• Size: 750ml

Explore the full Scotch whisky collection at Wooden Cork.

Frequently Asked Questions

How does the Dalmore 14 compare to the 12-year?

The 14-year uses Pedro Ximénez sherry casks rather than Matusalem oloroso, giving a sweeter, richer sherry influence. The additional two years of maturation also adds meaningful complexity and depth.

What is Pedro Ximénez sherry?

PX sherry is one of the sweetest and most concentrated sherry styles — sun-dried grapes produce a syrupy wine with deep fig, raisin, and dark chocolate character that transfers into whisky during cask finishing.