January 3, 2024 • 9 mins
New Year, New Drams baby!!
Today, we try the Dalmore Port Wood Reserve. Now, we are not one to say "no" to much, especially a whisky finished in a Tawny Port Cask.
What will we rate it? Tune in and find out!
This Episode is sponsored by Sherbrooke Liquor, one of the World's Best Top Bottle Shops.
Thank you for listening and remember to drink respectfully!
We want to hear from you! Send us an email at dramfineyeg@gmail.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Pam (00:00):
Oh, hey, how you doing.
You got time for the wee dram.
Chelsey (00:06):
Welcome to DramFind Wee Drams.
Fast tasting notes for when youjust want to know what it
tastes like.
Today we taste the DelmorePortwood Reserve.
Pam (00:14):
Whiskey hey Chelsea, hi, hi , hi hi how are ya Good to see
you.
Chelsey (00:22):
Happy New Year.
Oh, that's right.
2024 baby, 2024 hours ago,anyways, 24.
I want to be sedate I want tobe.
Well, it just has 2024 in there.
That's what it does.
Never noticed that before.
Yeah, that's what I've beenthinking about.
Pam (00:40):
The anthem of the year.
That's right.
I want to be sedate.
Chelsey (00:43):
That's so the anthem.
You heard it here for soaps.
Pam (00:48):
So you want to have a drink ?
Hey, fancy, a wee dram.
Chelsey (00:53):
Yeah, I love a drink.
Do you know what we're tryingtoday?
Pam (00:57):
We have the Delmore Portwood, which I've never had
before with you.
Chelsey (01:02):
No, I haven't this Delmore, so it's a Highland malt
, 46.5% ABV.
I think it probably retailsaround the 120 to 150 dollar
mark, I imagine in Alberta.
I was really excited when weacquired this bottle.
I've been a fan of Delmore inthe past.
(01:25):
I remember how much people justwent nuts for the cigar malt.
Oh, yeah, totally 10 years backor something.
Everyone was just like.
That's the sound they make, andI'm also a big Portwood fan in
general, a port fan in terms ofnot port itself, but you know
the notes in a whiskey.
Yeah, using it to cast stuff.
(01:46):
The Edredor Port was myfavourite.
Pam (01:51):
Yes, I've been super excited to try some more Delmore
, so why don't we just diveright in and dive into the Kumpf
?
Okay?
Chelsey (02:00):
colour.
It's your nice.
You know what you would expectfrom a Portwood.
You know nice, very kind of adarker caramel, like a caramel
colour.
Pam (02:13):
Yeah, like a warm caramel yeah.
Chelsey (02:17):
Do they end or are they colouring?
Pam (02:21):
I don't know, I don't know, I don't know.
Chelsey (02:24):
I don't know.
It's a beautiful colour,regardless the nose.
What do we taste in here?
Pam (02:30):
You know what, when I first opened it I felt like the nose
was a bit wow, like it hit mequite hard but like it goes kind
of shy quite quickly.
Chelsey (02:38):
It's kind of tastes like if you were to take like a
cherry and cover it in sugar,like a really ripe cherry
covered in sugar.
Yeah, it's a nice sweet red.
Pam (02:51):
Yeah, like maybe cranberry.
Chelsey (02:53):
Yeah, something like that, and definitely some zesty
notes too, some zesty likecitrusy notes too.
It smells like, it smells good,it smells lovely.
I'm ready for the next step inthis relationship.
Yeah, let's go to the P.
Pam (03:11):
Let's go to the P.
Chelsey (03:15):
Let's do it, okay, taste it Mmm, mmm, mmm, mmm Okay
.
Pam (03:24):
Oh, mmm, do you know what?
What that is?
Um, that's, there's lots goingon in that, actually.
Um, like we bet app appaly.
Chelsey (03:37):
after Apple, it also has a really dry.
Obviously maybe it's because ofthe Portwood, the Tawny,
Portcask, but like it's, um,it's kind of as this drying
nutty, nutty note to it it'salmost like a little smoky.
I don't know.
Are you getting that?
Pam (03:50):
Mmm, I know what you mean about the slight, like a slight
nuttiness, but not like a like areally really strong tasting
like nut, but like I can't, Idon't know.
I think it also has like a likea slight acidic note at the end
.
It's like that, maybe thatcitrus note that you were
picking up earlier comingthrough.
Chelsey (04:10):
I just find it has yeah like some kind of burnt not
burnt, but something kind of umsmoky, almost a little bit um
like earthy-ish notes to it too,like I don't know, like roasted
peanuts or something.
Something.
Yeah, but it's quiteinteresting.
And then it also you just havethe fruity fruity notes as well.
Pam (04:27):
It's really interesting, I didn't expect?
Chelsey (04:28):
I don't know, I don't, maybe I'm dumb, but I didn't
expect that from this particulardrink.
It's good, I like it.
Um, what do we think about the?
Um, the, the, the, uh, thefinish.
Pam (04:40):
Yeah, I'm getting that, um, that little acidic like lemon
zesty notes on the end there.
Um, it's also, it's like quitea like it's quite thick, Do you
not think?
Like it's a really good texturein your mouth.
Chelsey (04:58):
Mm-hmm.
Yeah, very, yeah, viscosityit's got some nice viscosity
levels.
Yeah, I like this.
You know it's good, it's I.
Honestly, it's um, it's a, it'sa, it's a very Dalmaurian.
Is that a word, dalmaurian?
I?
Pam (05:09):
like it.
Yeah, it's a great way todescribe it, dalmaur.
Chelsey (05:13):
Yeah, in a word, dalmaurian.
Um, that's.
Maybe those are the name of myfirstborn son, Conceived after a
bowl of this.
Pam (05:24):
That's right, dalmaurian, named after that, maybe that,
maybe that's three and maybethat's your hangover Like, yeah,
so good I've named I gotinconceived in my first son.
Chelsey (05:35):
Well, speaking of that, should we get into what we
would rate this then based offof what kind of hangover we
would get from this?
Pam (05:41):
Because I think it's yeah, yeah, sorry.
Chelsey (05:45):
Yes, oh, I was just like who needs a number rating?
Like when you could just talkabout how drunk you'd get off of
it right?
Pam (05:51):
I think, I think I would get quite drunk on this.
Actually, um, I'll um enjoyevery step, every step.
Actually, I enjoy it more thanthe last.
Chelsey (06:00):
Yeah, this one opens up quite nicely, like you were
saying, after you kind of let itsit out for a bit.
It really the any kind ofharshness maybe from, maybe the
extra spice and, um, like anykind of alcohol flavor is really
tempered down.
It's quite nice, I like it, Iwould.
So you would do, you would.
You would get quite drunk thenext day.
You would do what would you?
Pam (06:22):
what would you think?
Um, I think I'd definitely havea sore head, probably.
Um.
Wait for work.
Two Advils Wait for work.
Chelsey (06:31):
Yes, that's what I'm at .
Okay, okay, cool, cool, um well, I guess I already said mine,
it would be um well yourpregnancy test and and a
lifetime of commitment to achild and raising a child.
And it's really good.
I I would easily drink a whole.
Like I can drink up a fewglasses of this, no problem,
(06:53):
it's, it's, it's very easy, it's, it's an easy, it's an easy
drink, and for the price too.
I would.
This would be a great gift too.
Like my dad would love this one.
Pam (07:02):
He's yeah, yeah, yeah, yeah .
So lovely high quality stuff.
Yeah, delicious, cool.
There we go.
Well, if any of our listenersare from the Edmonton area, they
have an opportunity to try itthis month.
Oh, and why is that, pam?
(07:23):
We have a contest that we areannouncing right now in this
podcast and I'll be postingabout it tomorrow on our social
media, but we are going to theDelmore Dinner at the Fairmont
Hotel, mac Gorgeous Hotel.
Chelsey (07:39):
They're a good thing You're in the city Very classy
Can't believe they're invitingus.
Pam (07:42):
I know, do they know us have you heard our podcast, so
we have a table for four.
So there's you and me andthere's two spots there.
So if you head over toInstagram and check out the
contest post that I'll beposting, probably by the time
you're listening to it, so goahead and find it and enter in
(08:04):
to win two spots to a fourcourse Delmore Pairing Dinner,
and I've seen the menu and itlooks sensational.
When would day is this?
On the 26th?
Yeah?
Chelsey (08:15):
Okay, yeah, all right, coming up.
It's coming up.
How do I sign up?
That sounds great.
I want to.
Pam (08:20):
I know, I told people at my work.
They're like I'm answering thatthat's amazing, okay.
Chelsey (08:26):
So we'll have that all up.
It's obviously up now, so takea look at our Instagram and
enter for your chance to winKing up with some really classy
ladies me and Pam, All right.
Pam (08:40):
Done.
Oh, well, well, well, if any ofour listeners are from the
Edmonton area, they have anopportunity to try it this month
.
Oh, and why is that, pam?
We have a contest that we areannouncing right now in this
podcast and I'll be postingabout it tomorrow on our social
(09:02):
media, but we are going to theDownward Dinner at the Fairmont
Hotel, mac Gorgeous Hotel herein the city, very classy, very
classy, I can't believe they'reinviting us.
Chelsey (09:12):
I know, do they know us ?
Pam (09:16):
Have you heard our podcast?
So we have a table for four.
So there's you and me andthere's two spots there.
So if you head over toInstagram and check out the
contest post that I'll beposting probably by the time
you're listening to it so go andfind it and enter to win two
spots to a four course DownwardPeering Dinner.
(09:39):
And I've seen the menu and itlooks sensational.
When would days this?
On the 26th?
Yeah?
Chelsey (09:45):
Okay, yeah, all right.
Pam (09:47):
Coming up.
It's coming up.
Chelsey (09:48):
How do I sign up?
That sounds great.
I want to.
Pam (09:51):
I know I told people at my work.
They're like I'm answering thatthat's amazing, Okay.
Chelsey (09:57):
So we'll have that all up.
It's probably up, it'sobviously up now, so check it
out on Instagram and enter foryour chance to win.
Yeah, some really classy ladiesMe and Pam All right, done,
done.
Pam (10:13):
So you want more Weedrams?
Subscribe to us wherever youget your podcasts.
Follow us on Instagram atdramfinepodcast.
Oh, hey, how you doing.
You got time for the wee dram.
Chelsey (00:06):
Welcome to DramFind Wee Drams.
Fast tasting notes for when youjust want to know what it
tastes like.
Today we taste the DelmorePortwood Reserve.
Pam (00:14):
Whiskey hey Chelsea, hi, hi , hi hi how are ya Good to see
you.
Chelsey (00:22):
Happy New Year.
Oh, that's right.
2024 baby, 2024 hours ago,anyways, 24.
I want to be sedate I want tobe.
Well, it just has 2024 in there.
That's what it does.
Never noticed that before.
Yeah, that's what I've beenthinking about.
Pam (00:40):
The anthem of the year.
That's right.
I want to be sedate.
Chelsey (00:43):
That's so the anthem.
You heard it here for soaps.
Pam (00:48):
So you want to have a drink ?
Hey, fancy, a wee dram.
Chelsey (00:53):
Yeah, I love a drink.
Do you know what we're tryingtoday?
Pam (00:57):
We have the Delmore Portwood, which I've never had
before with you.
Chelsey (01:02):
No, I haven't this Delmore, so it's a Highland malt
, 46.5% ABV.
I think it probably retailsaround the 120 to 150 dollar
mark, I imagine in Alberta.
I was really excited when weacquired this bottle.
I've been a fan of Delmore inthe past.
(01:25):
I remember how much people justwent nuts for the cigar malt.
Oh, yeah, totally 10 years backor something.
Everyone was just like.
That's the sound they make, andI'm also a big Portwood fan in
general, a port fan in terms ofnot port itself, but you know
the notes in a whiskey.
Yeah, using it to cast stuff.
(01:46):
The Edredor Port was myfavourite.
Pam (01:51):
Yes, I've been super excited to try some more Delmore
, so why don't we just diveright in and dive into the Kumpf
?
Okay?
Chelsey (02:00):
colour.
It's your nice.
You know what you would expectfrom a Portwood.
You know nice, very kind of adarker caramel, like a caramel
colour.
Pam (02:13):
Yeah, like a warm caramel yeah.
Chelsey (02:17):
Do they end or are they colouring?
Pam (02:21):
I don't know, I don't know, I don't know.
Chelsey (02:24):
I don't know.
It's a beautiful colour,regardless the nose.
What do we taste in here?
Pam (02:30):
You know what, when I first opened it I felt like the nose
was a bit wow, like it hit mequite hard but like it goes kind
of shy quite quickly.
Chelsey (02:38):
It's kind of tastes like if you were to take like a
cherry and cover it in sugar,like a really ripe cherry
covered in sugar.
Yeah, it's a nice sweet red.
Pam (02:51):
Yeah, like maybe cranberry.
Chelsey (02:53):
Yeah, something like that, and definitely some zesty
notes too, some zesty likecitrusy notes too.
It smells like, it smells good,it smells lovely.
I'm ready for the next step inthis relationship.
Yeah, let's go to the P.
Pam (03:11):
Let's go to the P.
Chelsey (03:15):
Let's do it, okay, taste it Mmm, mmm, mmm, mmm Okay
.
Pam (03:24):
Oh, mmm, do you know what?
What that is?
Um, that's, there's lots goingon in that, actually.
Um, like we bet app appaly.
Chelsey (03:37):
after Apple, it also has a really dry.
Obviously maybe it's because ofthe Portwood, the Tawny,
Portcask, but like it's, um,it's kind of as this drying
nutty, nutty note to it it'salmost like a little smoky.
I don't know.
Are you getting that?
Pam (03:50):
Mmm, I know what you mean about the slight, like a slight
nuttiness, but not like a like areally really strong tasting
like nut, but like I can't, Idon't know.
I think it also has like a likea slight acidic note at the end
.
It's like that, maybe thatcitrus note that you were
picking up earlier comingthrough.
Chelsey (04:10):
I just find it has yeah like some kind of burnt not
burnt, but something kind of umsmoky, almost a little bit um
like earthy-ish notes to it too,like I don't know, like roasted
peanuts or something.
Something.
Yeah, but it's quiteinteresting.
And then it also you just havethe fruity fruity notes as well.
Pam (04:27):
It's really interesting, I didn't expect?
Chelsey (04:28):
I don't know, I don't, maybe I'm dumb, but I didn't
expect that from this particulardrink.
It's good, I like it.
Um, what do we think about the?
Um, the, the, the, uh, thefinish.
Pam (04:40):
Yeah, I'm getting that, um, that little acidic like lemon
zesty notes on the end there.
Um, it's also, it's like quitea like it's quite thick, Do you
not think?
Like it's a really good texturein your mouth.
Chelsey (04:58):
Mm-hmm.
Yeah, very, yeah, viscosityit's got some nice viscosity
levels.
Yeah, I like this.
You know it's good, it's I.
Honestly, it's um, it's a, it'sa, it's a very Dalmaurian.
Is that a word, dalmaurian?
I?
Pam (05:09):
like it.
Yeah, it's a great way todescribe it, dalmaur.
Chelsey (05:13):
Yeah, in a word, dalmaurian.
Um, that's.
Maybe those are the name of myfirstborn son, Conceived after a
bowl of this.
Pam (05:24):
That's right, dalmaurian, named after that, maybe that,
maybe that's three and maybethat's your hangover Like, yeah,
so good I've named I gotinconceived in my first son.
Chelsey (05:35):
Well, speaking of that, should we get into what we
would rate this then based offof what kind of hangover we
would get from this?
Pam (05:41):
Because I think it's yeah, yeah, sorry.
Chelsey (05:45):
Yes, oh, I was just like who needs a number rating?
Like when you could just talkabout how drunk you'd get off of
it right?
Pam (05:51):
I think, I think I would get quite drunk on this.
Actually, um, I'll um enjoyevery step, every step.
Actually, I enjoy it more thanthe last.
Chelsey (06:00):
Yeah, this one opens up quite nicely, like you were
saying, after you kind of let itsit out for a bit.
It really the any kind ofharshness maybe from, maybe the
extra spice and, um, like anykind of alcohol flavor is really
tempered down.
It's quite nice, I like it, Iwould.
So you would do, you would.
You would get quite drunk thenext day.
You would do what would you?
Pam (06:22):
what would you think?
Um, I think I'd definitely havea sore head, probably.
Um.
Wait for work.
Two Advils Wait for work.
Chelsey (06:31):
Yes, that's what I'm at .
Okay, okay, cool, cool, um well, I guess I already said mine,
it would be um well yourpregnancy test and and a
lifetime of commitment to achild and raising a child.
And it's really good.
I I would easily drink a whole.
Like I can drink up a fewglasses of this, no problem,
(06:53):
it's, it's, it's very easy, it's, it's an easy, it's an easy
drink, and for the price too.
I would.
This would be a great gift too.
Like my dad would love this one.
Pam (07:02):
He's yeah, yeah, yeah, yeah .
So lovely high quality stuff.
Yeah, delicious, cool.
There we go.
Well, if any of our listenersare from the Edmonton area, they
have an opportunity to try itthis month.
Oh, and why is that, pam?
(07:23):
We have a contest that we areannouncing right now in this
podcast and I'll be postingabout it tomorrow on our social
media, but we are going to theDelmore Dinner at the Fairmont
Hotel, mac Gorgeous Hotel.
Chelsey (07:39):
They're a good thing You're in the city Very classy
Can't believe they're invitingus.
Pam (07:42):
I know, do they know us have you heard our podcast, so
we have a table for four.
So there's you and me andthere's two spots there.
So if you head over toInstagram and check out the
contest post that I'll beposting, probably by the time
you're listening to it, so goahead and find it and enter in
(08:04):
to win two spots to a fourcourse Delmore Pairing Dinner,
and I've seen the menu and itlooks sensational.
When would day is this?
On the 26th?
Yeah?
Chelsey (08:15):
Okay, yeah, all right, coming up.
It's coming up.
How do I sign up?
That sounds great.
I want to.
Pam (08:20):
I know, I told people at my work.
They're like I'm answering thatthat's amazing, okay.
Chelsey (08:26):
So we'll have that all up.
It's obviously up now, so takea look at our Instagram and
enter for your chance to winKing up with some really classy
ladies me and Pam, All right.
Pam (08:40):
Done.
Oh, well, well, well, if any ofour listeners are from the
Edmonton area, they have anopportunity to try it this month
.
Oh, and why is that, pam?
We have a contest that we areannouncing right now in this
podcast and I'll be postingabout it tomorrow on our social
(09:02):
media, but we are going to theDownward Dinner at the Fairmont
Hotel, mac Gorgeous Hotel herein the city, very classy, very
classy, I can't believe they'reinviting us.
Chelsey (09:12):
I know, do they know us ?
Pam (09:16):
Have you heard our podcast?
So we have a table for four.
So there's you and me andthere's two spots there.
So if you head over toInstagram and check out the
contest post that I'll beposting probably by the time
you're listening to it so go andfind it and enter to win two
spots to a four course DownwardPeering Dinner.
(09:39):
And I've seen the menu and itlooks sensational.
When would days this?
On the 26th?
Yeah?
Chelsey (09:45):
Okay, yeah, all right.
Pam (09:47):
Coming up.
It's coming up.
Chelsey (09:48):
How do I sign up?
That sounds great.
I want to.
Pam (09:51):
I know I told people at my work.
They're like I'm answering thatthat's amazing, Okay.
Chelsey (09:57):
So we'll have that all up.
It's probably up, it'sobviously up now, so check it
out on Instagram and enter foryour chance to win.
Yeah, some really classy ladiesMe and Pam All right, done,
done.
Pam (10:13):
So you want more Weedrams?
Subscribe to us wherever youget your podcasts.
Follow us on Instagram atdramfinepodcast.
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