The Dalmore Cigar Malt Signature Reserve 18 Year Old

The Dalmore has made a Cigar Malt for decades, but never one with an age statement. This is the new top of that line: an 18-year-old single malt built, as the box puts it, to sit alongside a good cigar. It joins The Dalmore's Principal Collection as a permanent release, above the long-standing Cigar Malt Reserve.

The spirit spends most of its life in American white oak ex-bourbon barrels, which give it sweetness and lift. It is then finished across four more cask types: Matusalem oloroso sherry butts from González Byass, French oak Marsala casks, and Cabernet Sauvignon and Cabernet Franc wine barriques. Five casks in all, married together by Master Whisky Maker Dr Kirstie McCallum. It is bottled at 46%, non-chill filtered and at natural colour, a step up in strength and texture from the Reserve.

The Dalmore's own notes lead with chocolate orange, dried fig and dark fruit, with a thread of oud and sandalwood. The palate brings forest berries, sticky dates, orange marmalade and dark chocolate, then cinnamon spice. The finish is long, with more dark fruit, nutmeg and cinnamon. That is the house style turned up: the sherry and red wine casks give it the weight to stand up to tobacco, and the bourbon oak keeps it from getting heavy.

You don't need a cigar to enjoy it. It works just as well after dinner, with coffee or a square of dark chocolate.

How to Serve

Neat, in a Glencairn or tulip glass, at room temperature. Give it a few minutes to open. A drop of water will bring the orange and spice forward, but skip the ice.

Where to Drink It

The cigar terrace at The Wellesley in Knightsbridge, for the occasion it was made for. Boisdale of Belgravia, where whisky and cigars have always shared a table. The Lanesborough's Garden Room, for a quieter evening on the terrace.

Food Pairings

Dark chocolate with sea salt, or a slice of rich fruit cake. With a cigar, choose a medium-to-full-bodied Cuban such as a Partagás or a Hoyo de Monterrey.