Dalmore Valour has a pleasant enough nose, but the palate is neither as well-defined, nor as cohesive. Whilst largely inoffensive and with some warming sweet notes and spice, the body is fairly wishy-washy and the bitterness and astringency override many of the more subtle flavours.
Sweet berries with a highly discernible port wine influence. To begin with we welcome blackberries and blackcurrants, both dried and lightly stewed. Then comes the port influence – slightly leathery, and with almond nuttiness. The nuttiness merges with the inherent sweetness provided by the oloroso sherry to form a sugary marzipan. There’s light complexity here from tobacco and mild mustiness/earthiness. Alongside a hint of rubber (sherry cask?) and a backdrop of toffee and fudge.
Ack – incredibly thin and watery and offering too little body and initial attack. Bitter oak tannins offer a rather jarring experience, though the situation is however improved with heathery honey and liquorice. Fruit influence is certainly pleasant, but a lot less well defined than on the nose. Toffee and fudge still remain and are tempered by some light white pepper and a hint of minerality – akin to chalk.
Medium in length with some astringency and white pepper.