Daniel Boulud's Signature Scotch Whisky Is The Definition Of High-End

When a Michelin-starred chef teams up with a Scottish master whisky blender — one whose nose was once insured for over 2 million dollars — you are pretty much guaranteed that something good is bound to happen. Such is the case with the collaboration between famed Chef Daniel Boulud and Richard Paterson, one of Scotland's most well-known names in the whisky industry. 

Paterson's ability to blend and select whisky has been described as unparalleled by Fine + Rare, and when asked for his secrets by the publication, the master blender likened single malts to personalities, explaining that specific traits can be amplified or muted by certain casks. "You need to make sure you give it the right clothes," Paterson quipped. The man knows what he's talking about: Some of the whisky blends he has created have resulted in bottles sold for six figures — a fitting match for both Boulud's reputation and the development of The Dalmore selected by Daniel Boulud Scotch Whisky. 

Bespoke bottles of luxury

Paterson has been known to personally check and taste Dalmore's casks, adding to the allure of the bottled libations. With his guidance and Boulud's keen palate, whisky casks were selected to bring forth specific, nuanced flavors. It took half a year for Boulud and Paterson to sample and taste different varieties until the two settled on a blend, but Boulud and Paterson's time and effort paid off, and a dram of their Scotch creation offers warm, balanced flavors that can be easily served alongside Boulud's dishes.

The carefully designed whisky was Dalmore's first bespoke whisky made alongside a chef, and the libation was inspired by Boulud's culinary style. When enjoyed straight, the limited Dalmore blend delivers tasting notes of tobacco, heather, pear, honey, and cardamom with warm palates of dark chocolate and plum. The spirits used to make up the whisky were aged for over two decades in Muscatel, Madeira, and Port wine casks. The amber-colored whisky was then packaged in sleek bottles with the noticeable emblem of Dalmore  and only 1000 bottles of the libation were produced. Though the whisky was originally poured only at Boulud's restaurants, bottles can be found online, selling for at least $800.