If a Franco – Scottish accord seems at first a bit odd, it’s perhaps important to remember that friendships are often the product of common foes. Scotland and France, of course, were regularly united (the Auld Alliance, they called it) in opposition to English territorial pissings. And Mary Queen of Scots was the daughter of Marie de Guise, after all–both legendary antagonists of The Crown. But the news that Gallic superstar chef Daniel Boulud has just launched a partnership with Alness-based distillery The Dalmore, we must admit, is really more of an…epicurean thing. And just in time for summer imbibing, The Dalmore Selected by Daniel Boulud will be a feature at all six of his NYC dining establishments: Daniel, Café Boulud, Boulud Sud, db Bistro Moderne, Bar Boulud, and DBGB Kitchen & Bar.
In painstaking collaboration with Dalmore master distiller Richard Paterson, the exclusive single malt was conceived to the discriminating tastes of the many-Michelin-starred Boulud, who enlightens that, "the creation of a single malt is an artisanal craft, which takes expertise and time." Matured in American white oak, it is uniquely finished in Muscatel, Madeira, and Port wine casks. The final product is as smooth as velvet; and notes of pears, plums, and mocha are specifically tailored to coaxing the palate to optimum appreciation of the the master chef’s culinary proclivities.
But mind, it’s not all such seriousness. The exquisite new spirit has also been honored with the introduction of a corresponding and imponderably decadent DB dessert temptation: the Chocolate-Coffee-Whisky Sundae, made with whisky gelee, brownies, and a cream brulee tuile.
Alba gu bràth! Vive la République! And all that.