NEW YORK — Michelin-star chef Daniel Boulud has partnered with The Dalmore Distillery to produce bespoke Single-Malt Scotch Whisky that’s now available in six of his NYC restaurants.
Creating the whisky took months of collaboration with Richard Paterson, the Dalmore’s master distiller. “It was important to work with Richard and collaborate in detail to create a whisky specific to the taste profile of my cuisine,” said Boulud.
“Much like creating one of my dishes, the creation of a single-malt is an artisanal craft, which takes expertise and time. It is an art, and, in this way, has parallels with the world of fine cuisine.
The Dalmore Selected by Daniel Boulud is a blend of aged stocks drawn from Muscatel, Madeira and Port wine casks. Along with the scotch, the chef has created a signature whisky-infused dessert at each of his restaurants.
The product’s retail launch is set for fall.
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