Since this is a rather young whisky, 3 years and a few months, it is a rather bold decision to finish it on Marsala. And to be honest it is a lot of Marsala to take in. But..it works out very well for me! The hard part though, is to learn something about the Dalmunach character. There is a lot of grape here. It has a sweet, rich and spiced nose. Full on flavors. Red fruits, delicate wine infused oak and loads of Arabic orientated spices and dried herbs. There is a fresh kind of red apple-like fruitiness going on as well. I would say this is where the typical fruity Speyside character is hiding. It’s definitely there. With oxidation (left the cap off for a night) and a shipload of water it does reveal more. I get more fruitiness from red apples, wild peach, vanilla and more clear fresh minty notes. It certainly got more dimensional.
It definitely has got a very friendly and accessible palate, but it does need some water to get there. But hey, 3yo at 59%... It’s soft and very creamy. Again very rich. More typical Speyside fruit flavors here. Also more usual suspects like vanilla, cream and nutmeg. But also the wine is very present. In a good way. The taste has gotten a little less accessible after a night of oxidation. It needs water more then before. Also it’s a bit more dry. Flavourwise it didn’t do a lot of change.
Medium length and very tasteful. The young age never turns into something disturbing. Soft, sweet and gentle in the finish. Subtle spices and again a herbal dryness. Dried red fruit and raisins. More fruitiness and vanilla are present after a night of oxidation.
To wrap it all up I don’t think it’s possible to describe the Dalmunach character very properly already after just this dram, but it does work quite nice with a Marsala cask in my opinion. I find this a pleasant ‘first date’ but I definitely still want to try some bourbon aged material Dalmunach.