The Port Wood Reserve represents a departure from Dalmore's usual sherry-heavy playbook. Released in 2018, it uses tawny port pipes from W&J Graham — one of Porto's most respected houses — to finish half the whisky, while the other half remains in American white oak. The two parcels are then married together and bottled at 46.5%, making this one of the strongest standard Dalmore releases.
The higher ABV is immediately welcome. Where the standard 12 and 15 Year Old sometimes suffer from a thinness that their rich flavour profiles deserve better, the Port Wood Reserve has genuine weight and grip. The port influence adds a berry-fruit sweetness and a vinous quality that complements rather than competes with the Dalmore house style.
The nose is complex: blackberries, blackcurrants, apple peel, raisins, fig rolls, golden syrup, port wine spices — cinnamon, nutmeg, clove — and American oak-led aromas of creamy toffee, crème brûlée, and vanilla pods. The palate builds on this with vanilla custard, cream buns, and building spiciness of cinnamon, white pepper, and cask char.
The finish is long, with earthiness, mushroom, cinnamon, pepper, and charred oak. It is well-composed, moreish, and more subtle than many Dalmore wood experiments. The port influence is measured rather than overwhelming, and the higher strength gives the whole package a satisfying heft. This is arguably the best-balanced whisky in the standard Dalmore range.
