31 Mar 2010

Oil & Whisky: The Dalmore Mackenzie

WITH fewer than 500 bottles allocated for the UK’s most distinguished dipsomaniacs (of just 3,000 for the whole whisky loving world) I flew to Edinburgh to sip master blender, Richard Paterson’s conversion of water from the rapids of the River Averon into one of the world’s finest malts...
To read my experience, please head over to Foodtripper