The 49-years-aged Dalmore L’Anima is the result of The Dalmore’s master distiller, Richard Paterson, working in collaboration with the celebrated Italian chef Massimo Bottura, founder of the renowned Osteria Francescana restaurant in Modena, Italy.
The two men created the bottle by selecting three rare Dalmore expressions that had respectively been matured in freshly emptied, small-batch bourbon barrels, casks that previously held 40-year-old Pedro Ximénez sherry and Graham’s Vintage Port pipes.
Those who had the privilege of trying a dram pre-bottling described the whisky as having a nose of “exotic aromas of sunkissed raisins, bitter chocolate and old English marmalade”, while tasting of “freshly brewed Java coffee, Demerara sugar, pecan pie and crème brûlée. Sanguinello blood oranges linger on the aftertaste, alongside rich treacle and succulent figs.”
The whisky will be sold in a specially made crystal decanter with a sterling silver collar, stopper and tag that is presented in an Italian olive wood, American black walnut and solid ebony cabinet made by Scottish craftsman John Galvin.
The successful bidder also gets dinner for two at Osteria Francescana – and the satisfaction that the entire proceeds of the sale will go to Bottura's non-profit organisation Food For Soul, which “empowers communities to fight food waste through social inclusion”.
In 2017, Christie’s sold a Dalmore whisky called The Kildermorie that Paterson created using expressions from a dozen casks laid down as far back as 1868. It fetched a record £114,000.