Chef Daniel Boulud has announced that he's collaborating with The Dalmore on his very own bespoke single malt Scotch whisky that will be available in some of his New York City restaurants come springtime. Boulud is the latest in a line of chefs partnering up on booze, such as Joël Robuchon's Sapporo beer and the Momofuku team's own plans for beer. A spokeswoman for Boulud tells Eater that The Dalmore approached him last summer as they were particularly interested in working with a chef since, as she says, "I think everyone sort of agrees whisky and chefs go together." For his part, Boulud was receptive to the idea since whisky-making, like winemaking, can be quite complex.
Though it has yet to go into production — the past six months have been all about the blending process — Boulud's whisky does have a name: The Dalmore Selected By Daniel Boulud. Earlier this week, Daniel hosted a preview tasting of the whisky, which BourbonBlog.com reports, "is a blend of The Dalmore single malts that been been finished in used Muscatel, Madeira, and Port casks." They also note that the bottles will bear Boulud's signature and that Boulud "wanted a slightly masculine, complex, but not overly simple whisky."
The spokeswoman also tells Eater that the whisky will not necessarily be intended for retail, though "there could be a decision to have it be retailed down the line." But the whisky will definitely be available at Daniel and Cafe Boulud, she says, perhaps as early as April. They might also roll it out to Boulud's other restaurants depending upon bottle availability and demand, though this will be focused in New York at three or four properties. Here now, please enjoy some tasting notes courtesy of Boulud's team:
THE DALMORE SELECTED BY DANIEL BOULUD
The Bespoke Product
· An assemblage of aged Dalmore in Muscatel, Madeira and Port Wine Casks
· Strength 44% ABV
· Colour - Amber honey gold with rays of sunlight
· Nose - Generous and full bodied as attractive sensual aromas of tarte tatin, caramelised orange segments , rich praline and crushed almonds arouse the senses. Age and the many different "assemblage" of casks; Muscatel & Madeira barriques, and Port Wine Pipes have tamed and tempered this complex spirit to perfection. A marriage made in Heaven. This is further reflected in spirit's many charming facets of coffee mousse, soft liquorice, mulled wine, Manuka honey and Java coffee.
· Taste - Elegant and intrinsically refined yet powerful and passionate. A box of the most luxuriously dark chocolates filled with exquisite fondant cream centres suddenly opens up upon your palate. Deep and languorous as enticing flavours of moist banana fig cake, Czar plums, mocha and fleshy dayenne du comice pear. Whispers of creamy fudge, Turkish delight and black maraschino cherries completes this magnificent masterpiece.
· A memorable journey of unforgettable flavours which reflects a perfect marriage between the grape and the grain. However, this noble spirit must be given all the reverence it richly deserves therefore, give it the necessary "time". Sip and savour this unique single malt with the finest coffee and bitter chocolate and your evening will be aptly rewarded with a festoon of flavours lingering long in your mouth for many hours to come.
· Daniel Boulud and The Dalmore Collaborate for a Bespoke Single Malt Whisky [BourbonBlog.com]
· All Daniel Boulud Coverage on Eater [-E-]