My motto's always been, "When it's right, it's right."
Why wait until the middle of a cold, dark night?
The rich fruits don't let up on the palate - they just keep rolling and rolling. Keep in mind that these are sweet, dry, fibrous fruits, not anything like a fruit salad. I'm sitting here grilling a tri-tip out on my porch and this dram combined with a good hickory smoke are making my mouth water for succulent, umami-rich food stuffs. People will compare this palate sensation with "tobacco" or "leather", only because they lack the words to describe the dark, dry, syrupy richness that's swirling in that 46.1% ABV (surprisingly cask strength). Would you eat tobacco? Okay, leather? Right. I'll say this: on the tip of your tongue and the back of your throat you definitely have the impression of a wine. It's spicy, it's tangy, it's full bodied like a Shiraz. On your mid palate this thing goes nuts with the cereals, sugars and classic Dalmore richness. BIIIIG CARAMEL. You can pronounce caramel however you'd like. Now that you've read my notes on the nose, and this paragraph in search of meaning (or vainglorious nosing notes), I'll just post this:
Things this whisky pairs well with: friends, special occasions, good unfiltered pipe tobacco, vanilla froyo, pie crusts, romantic anniversaries, daytime lovemaking, night-time lovemaking, baby showers, blind dare tastings, and quiet readings on a porch. Possibly I have experienced all of these.