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Where to buy Dalmore 16 Year Old 2006 (cask 1035979) - The Octave (Duncan Taylor) | 700ML

Dalmore 16 Year Old 2006 (cask 1035979) - The Octave (Duncan Taylor) | 700ML

€872,95

Whiskey: Dalmore 16 Year Old 2006 (cask 1035979) - The Octave (Duncan Taylor) | 700ML

A delightfully festive single malt from Dailuaine, joining independent bottler Douglas Laing's Premier Barrel series!

Order from the Largest & Most Trusted Premium Spirits Marketplace!

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ALL ORDERS PLACED ARE GUARANTEED and WILL NOT be cancelled like with other retailers. Many other small liquor store sites will end up cancelling your order due to the high demand and unavailability.

Size: 700ML

Proof: 104.2 (52.1%ABV)

Origin: Scotland

Distillery: Dalmore

Detailed Description

Hailing from the Dalmore distillery, this single malt Scotch spent 16 years maturing between 2006 and 2022, including time finishing in a tiny octave cask. It joins The Octave collection from indie bottler Duncan Taylor, with a release of just 82 bottles.

Dalmore 16 Year Old 2006 (cask 1035979) - The Octave (Duncan Taylor) | 700ML Tasting Notes

Nose: Citrus fruits dusted with cocoa powder and vanilla fudge mix with sherry aromas and hints of pine forest.

Palate: Powerful and with an oily texture. Oranges, raisins, walnuts, cloves and toasted oak.

Finish: Spicy fruitcake with cinnamon and dry sherry.

Distillery Information

Dalmore might just be the most legendary distillery in the world, when it comes to creating stunning whisky with real provenance. Even the distillery itself looks incredible, as it overlooks the Cromarty Firth - an estuary from whose banks rise impressive slopes specked with green thicket and wooded copse.The classic 12 and 15 year old have long been a mainstay for lovers of rich highland whisky, and the master blender, Richard Paterson, is one of the industry’s best loved celebrities. As well as working at Dalmore, Richard blends for Isle of Jura as well as Whyte and Mackay. Not one to shy from experimentation, he makes use of varying barley strains and age old vintages, which he blends with all the talent of a modern day alchemist.

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Dalmore 16 Year Old 2006 (cask 1035979) - The Octave (Duncan Taylor) | 700ML at CaskCartel.com
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Dalmore 16 Year Old 2006 (cask 1035979) - The Octave (Duncan Taylor) | 700ML

€872,95

Whiskey: Dalmore 16 Year Old 2006 (cask 1035979) - The Octave (Duncan Taylor) | 700ML

A delightfully festive single malt from Dailuaine, joining independent bottler Douglas Laing's Premier Barrel series!

Order from the Largest & Most Trusted Premium Spirits Marketplace!

Featured in

ALL ORDERS PLACED ARE GUARANTEED and WILL NOT be cancelled like with other retailers. Many other small liquor store sites will end up cancelling your order due to the high demand and unavailability.

Size: 700ML

Proof: 104.2 (52.1%ABV)

Origin: Scotland

Distillery: Dalmore

Hailing from the Dalmore distillery, this single malt Scotch spent 16 years maturing between 2006 and 2022, including time finishing in a tiny octave cask. It joins The Octave collection from indie bottler Duncan Taylor, with a release of just 82 bottles.

Dalmore 16 Year Old 2006 (cask 1035979) - The Octave (Duncan Taylor) | 700ML Tasting Notes

Nose: Citrus fruits dusted with cocoa powder and vanilla fudge mix with sherry aromas and hints of pine forest.

Palate: Powerful and with an oily texture. Oranges, raisins, walnuts, cloves and toasted oak.

Finish: Spicy fruitcake with cinnamon and dry sherry.

Distillery Information

Dalmore might just be the most legendary distillery in the world, when it comes to creating stunning whisky with real provenance. Even the distillery itself looks incredible, as it overlooks the Cromarty Firth - an estuary from whose banks rise impressive slopes specked with green thicket and wooded copse.The classic 12 and 15 year old have long been a mainstay for lovers of rich highland whisky, and the master blender, Richard Paterson, is one of the industry’s best loved celebrities. As well as working at Dalmore, Richard blends for Isle of Jura as well as Whyte and Mackay. Not one to shy from experimentation, he makes use of varying barley strains and age old vintages, which he blends with all the talent of a modern day alchemist.

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