Tamdhu Single Malt Scotch Whisky is set to host a live streamed virtual tasting of its latest bottlings.

The Tamdhu virtual tasting event will allow viewers an opportunity to learn more about the Speyside distillery, while the expert team talk through recent and upcoming drams.

How will it work?

Gordon Dundas, the global brand ambassador, will host the tasting alongside the distillery manager, Sandy McIntyre, and whisky experiential ambassador, Gordon Dallas.

Viewers will be able to ask the panel questions ahead of time as well as during the live streamed event.

During the virtual tasting, the panel will sample Dalbeallie III – Tamdhu’s distillery exclusive named after the famous Dalbeallie train station – and the Iain Whitecross Single Cask – the Assistant Distillery Manager’s debut single cask whisky.

They will also sample a final, mystery dram that will be revealed during the stream.

How to join

The event will be streamed on Tamdhu’s Facebook and YouTube channels from 7:30pm BST on Thursday 16th of July.

Dalbeallie Dram III is individually numbered and bottled at cask strength 60.7% ABV, non-chillfiltered and, like every bottle of Tamdhu, is natural colour.

True to the brand’s production of “only the best” sherry cask matured whisky, it has been matured in European and American Oak Oloroso sherry seasoned casks from the cooperages and bodegas of Jerez, Spain.

The team say: “It is balanced and creamy, with hints of banana and lime, toasted marshmallow and spiced bread and butter pudding on the nose.

“The mouthfeel is luxurious, thick and syrupy on the palate, oozing with vanilla, dried fruits and soft spice, with gentle waves of oak. And building sherry notes join with the oak and sweet liquorice to give Dalbeallie Dram 003 a velvety and pleasingly dry finish.”

Only 1,000 bottles of Tamdhu Dalbeallie Dram 003 are available to purchase as an online exclusive from the Tamdhu website at RRP £90.00 per 70cl bottle (60.7% ABV).

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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