The Dalmore Selected By Daniel Boulud Single Malt Scotch Whisky Now Available Nationwide

The First-Ever Bespoke Single Malt Created in Collaboration with a Michelin-Star Chef Hits Retail Shelves

Chef Daniel Boulud and The Dalmore announced that The Dalmore Selected by Daniel Boulud, the world’s first single malt scotch whisky created in collaboration with a Michelin-star chef, is now available for purchase both in-store and online in top fine wine and spirits retailers across the US. With an RRP of $200, this limited release of only 1,000 bottles has been recognized by the International Wine & Spirit Competition with a Gold Medal. A full list of retail locations can be found at

The Dalmore Selected by Daniel Boulud.  (PRNewsFoto/The Dalmore)

The Dalmore Selected by Daniel Boulud. (PRNewsFoto/The Dalmore)

The Dalmore Selected by Daniel Boulud has already earned seals of approval from star chefs, food writers and key players in the restaurant and beverage trade, and is also available for $50/glass at all six of Chef Boulud’s New York City restaurant properties, including DANIEL, Cafe Boulud, BouludSud, db Bistro Moderne, Bar Boulud and DBGBKitchen & Bar.

Chef Daniel Boulud with The Dalmore Selected by Daniel Boulud bottle and liquid.  (PRNewsFoto/The Dalmore)

Chef Daniel Boulud with The Dalmore Selected by Daniel Boulud bottle and liquid. (PRNewsFoto/The Dalmore)

I have always appreciated the craft of a fine whisky while growing up in Lyon, France,” says Chef Boulud. “In recent years, I started seeing an increase in the popularity of brown spirits, both in my restaurants and among food enthusiasts. I wanted to connect this appreciation of Scotch whisky and elevate the spirit to become an integral part of the fine dining experience, bringing a new, high-quality and very personal product to my customers.”

Located on the northern shores of the Firth of Cromarty, deep in the spectacular Scottish Highlands, The Dalmore

The Dalmore Selected by Daniel Boulud.  (PRNewsFoto/The Dalmore)

The Dalmore Selected by Daniel Boulud. (PRNewsFoto/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.

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 home of the record-breaking Constellation Collection and Paterson Collection, valued at $250,000 and $1,460,000 respectively.

The process of creating The Dalmore Selected by Daniel Boulud occurred over six months and three different visits to New York City by The Dalmore Master Distiller, Richard Paterson. Paterson first selected 10 whisky samples from The Dalmore distillery, chosen specifically to align with Chef Boulud’s flavor preferences and unique cuisine. Each sample had matured in a range of oak casks, previously filled with different wines and spirits ranging from Bordeaux wine barriques to 30 year old Matusalem Oloroso Sherry casks.

With collaboration from his sommeliers across his many NYC restaurants, Chef Boulud selected his three favorite samples that spoke most strongly to his palate– specifically whiskies aged in Muscatel, Madeira and Port wine casks. The final assemblage of these three casks was then created by both Chef Boulud and Paterson, with these whiskies being left to marry and harmonize in upstanding sherry casks until now.

The Dalmore Selected by Daniel Boulud is a co-creation, a true collaborative project between me and Chef Boulud,” says Paterson. “It’s very easy for anyone to simply put their name on a label, but Chef Boulud went above and beyond that, giving input that truly affected the outcome of this whisky. His selection of Muscatel, Madeira and Port wine casks, for example, was a combination of woods that I have never used before when creating whiskies for The Dalmore. This creation is something totally new and different in the Scotch whisky category, an assemblage based not on my own traditional experience, but rather on the well-seasoned palate and preferences of a fine chef.”

Bottled at 44% alcohol by volume and aged up to 23 years, the body, structure and flavor profile of The Dalmore Selected by Daniel Boulud perfectly complements Chef Boulud’s cuisine and palate.  The expression is generous and full-bodied, with aromas of tarte tatin, oranges, pralines and crushed almonds at the nose, and hints of creamy fudge, Turkish delight and black maraschino cherries at the finish.

It is my belief that Scotch whisky does not have to be an afterthought at the end of a meal– rather, it can be enjoyed with fine foods that complement its intricate flavors because it has a similar complexity to wine,” says Chef Boulud. “When we launched this expression in my New York restaurants this year, we created a special whisky tasting menu at each location that not only paired the whisky with each dish, but actually infused whisky into each course. This authentic and unique blend will always have a place at my restaurants, and we will feature it on special occasions, as we did recently during the 20th anniversary tasting menu event at DANIEL.”

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.