NEW YORK, April 23, 2013 /PRNewswire/ --Chef Daniel Boulud has partnered with The Dalmore to produce the world's first bespoke Single Malt Scotch Whisky created in collaboration with a Michelin-star chef. Chef Boulud, who hails from Lyon, France-a country known for its love of Scotch whisky-saw this as an opportunity to bring a new and personal product to his customers that offers a high-quality, unique element to their dining experience. The Dalmore Selected by Daniel Boulud is now available at all six of Daniel Boulud's New York City restaurants, including: DANIEL, Cafe Boulud, Boulud Sud, db Bistro Moderne, Bar Boulud and DBGB Kitchen & Bar.
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After months of collaborating with The Dalmore's Master Distiller Richard Paterson, Chef Boulud created this bespoke single malt based on his specific flavor preferences and cuisine of his restaurants.
"It was important to be able to work with Richard and collaborate in detail to create a whisky specific to the taste profile of my cuisine. Much like creating one of my dishes, the creation of a single malt is an artisanal craft which takes expertise and time. It is an art, and in this way, has parallels with the world of fine cuisine," said Boulud.
Richard Paterson is a third-generation Master Blender; a title that he has held at The Dalmore since 1970. With a truly unique talent for assessing whisky, Paterson identified ten cask samples from The Dalmore distillery that complemented Chef Boulud's tastes. After two trips to New York City to work directly with Chef Boulud, they together created the final assemblage consisting of three vintages from The Dalmore distillery finished in Muscatel, Madeira and Port wine casks.
"The Dalmore single malt comes from one distillery and one distillery only," says Paterson. "After years maturing in American White Oak, the whisky is finished in a variety of different wine casks, adding complex flavors and nuances to the whisky's flavor profile. Although I have crafted many different expressions at The Dalmore distillery, this is the first single malt whisky that I have ever created using these three woods."
The Dalmore Selected by Daniel Boulud is a unique assemblage of aged stocks drawn from Muscatel, Madeira and Port wine casks.Bottled at 44% alcohol by volume, the body, structure and flavor profile of this expression perfectly complements Chef Boulud's cuisine.
"When you 'nose' the whisky you will be greeted with generous and full bodied aromas of tarte tatin, oranges, pralines and crushed almonds." says Paterson. "The taste is elegant and refined yet powerful and passionate. Enticing flavors of dark chocolate, plums, mocha and pear will open up on your palate."
In addition to the Scotch itself, Chef Boulud has created a different signature whisky-infused dessert at each of his restaurants bringing to life his passion for both single malts and haute cuisine.
On April 23, 2013, Chef Boulud will celebrate the launch of The Dalmore Selected by Daniel Boulud by creating an exclusive, one-day-only, four course whisky inspired menu at each of his six New York City culinary destinations. Each menu will feature a range of seasonal savory courses, followed by each restaurant's signature whisky-infused dessert. The desserts will be paired with a glass of Boulud's bespoke Dalmore expression.
Following the launch on April 23rd, Chef Boulud's whisky will be a fixture at each of his restaurants, as will the whisky desserts. The Dalmore Selected by Daniel Boulud is slated for a national retail launch in the fall of 2013.A specific retail launch date will be announced in the upcoming months.
The Dalmore distillery has been producing exceptional single malt whisky since 1839 and has some of the oldest and rarest stocks of any Highland distillery. Crafted using a process which has been perfected over the last 150 years, The Dalmore is now the world's fastest growing single malt and is home of the record-breaking The Dalmore Trinitas 64 year old and Constellation Collection, valued at $150,000 and $250,000 respectively.
Located on the northern shores of the Firth of Cromarty, deep in the spectacular Scottish Highlands, The Dalmore Distillery has been producing exceptional single malt whisky since 1839 and houses some of Scotland's most precious and rare whisky stocks. A bottle of The Dalmore 62 Sinclair sold last year in Changi Airport, Singapore, for $194,000, making it the most expensive bottle ever sold in retail. The first whisky to break the six figure barrier, The Dalmore Trinitas, was launched in 2010 with only three bottles made available. Two were sold for $156,000 and the final bottle was acquired by Harrods of London and subsequently sold for $187,000 within six months of launch. www.thedalmore.com
Daniel Boulud is chef-owner of db Bistro Moderne, DBGB Kitchen and Bar, Bar Boulud, Cafe Boulud, Boulud Sud, Epicerie Boulud, and New York's renowned, three-star Michelin Restaurant DANIEL. You'll also find his ingredient-driven seasonal French-American cooking outside of New York in Miami and Palm Beach, and internationally in Beijing, London, Montreal, Singapore and Toronto. Boulud is recipient of three James Beard Foundation awards and is a Chevalier de la Legion d'Honneur, author of seven cookbooks and serves on the board of Citymeals-on-Wheels and the Bocuse d'Or USA Foundation. www.danielboulud.com