Discover the differences between Dalmore 12 vs Redbreast 12 in this head to head comparison and decide which Whisky (Whiskey) is better for You!
- Nose: Dark fruit, citrus, chocolate, cinnamon, plum.
- Palate: Apricot, fig, grape, pecan.
- Finish: Short, dark fruit, baking spice, bitter.
The nose is beautiful and promising as it’s rich in dark fruit, orange and chocolate, followed by hints of cinnamon and plum.
On the palate, Dalmore 12 falls flat as it feels thin lacking in texture. Flavor hits with fruity sweetness that becomes somewhat cloying after a few sips.
The finish is short, with some warmth to it, with dark fruit, baking spice and a bitter note delivering a bad ending.
Adding water does not bring any additional flavors, it just waters down an already thin malt.
Dalmore 12 takes an unfortunate downturn after an incredible nose as it provides a bad mouthfeel, a cloying flavor and a bitter note on the finish making a bad sip.
The low proof does not help its cause making the Dalmore 12 something I can’t recommend, with several better malts in the market at better prices.
You will see this whisky commonly advertised as “liquid Christmas Cake” which I never got.
Learn how Dalmore compares to the Glenlivet 12!
There are a few facts worth knowing about this whisky:
- Dalmore ages for 9 years in ex-bourbon barrels before getting split. Half ages for 3 years in thirty year-old Matusalem oloroso sherry casks and the other half remains in the ex-bourbon casks.
- Earned the Gold Medal at the San Francisco World Spirits Competition.
- Scored 95 points at the 2019 Ultimate Spirits Challenge.
- Dalmore is a Highland whisky located in Alness, Scotland, founded in 1839 by Alexander Matheson.
- The brand is currently owned by Whyte & Mackay, which is one of the best-selling whiskies in Scotland.
- Nose: Vanilla, caramel, ginger, orange peel.
- Palate: Ripe fruit, citrus, sherry, baking spice, oak.
- Finish: Long, baking spice, dried fruit.
The nose brings a rich vanilla note, followed by caramel, a touch of ginger and a tad of orange peel.
On the palate, the Redbreast feels remarkably creamy with a rich texture that invites you to chew it.
Flavor brings ripe fruit up-front, followed by hints of citrus, sherry wine and a good hit of oak.
Finish is long, bringing pleasing warmth, along baking spice and dried fruit.
It strikes a perfect combination between sweet and spicy notes in an incredibly creamy body.
This whiskey drinks nicely neat and doesn’t need neither water nor ice and much less chaser as it goes down dangerously easy.
The price tag seems a bit high but you won’t remember it after a few rounds.
Learn how it compares to the Green Spot!
There a few facts worth knowing about the Redbreast 12:
- The Redbreast is made from malted and unmalted barley.
- Triple-distilled in copper pot stills to later be aged for 12 years in ex-bourbon and ex-oloroso sherry wine casks. Oloroso is a dry and aromatic style of sherry wine made in Spain renowned for being delicious.
- 96 points from Whisky Advocate.
- Double Gold Medal at the San Francisco World Spirits Competition on four separate occasions.
- “Irish Whiskey of the Year” at the Irish Whiskey Awards in 2013.
- Redbreast is crafted at the Jameson Distillery which in turn is owned by Pernod Ricard from France.
Which is the difference between Dalmore and Redbreast?
Dalmore is a single malt Scotch and Redbreast is an Irish Whiskey
- Dalmore is a single malt whisky made exclusively from malted barley. Being made from malted barley doesn’t make a whisky necessarily better.
- Redbreast is made from malted and unmalted barley.
Dalmore is a Whisky and Redbreast a Whiskey
The Irish and Americans added E to Whisky
The Scots and the Japanese spell it “Whisky” while the Irish and Americans “Whiskey”.
Prices are approximate and stated in USD:
Dalmore 12 vs Redbreast 12: Which is better?
Redbreast is supremely good
|Whiskey||Dalmore 12||Redbreast 12|
- Redbreast delivers a solid experience from nose to finish in a full creamy body making a remarkably good Irish Whiskey.
- It drinks quite nicely neat as it has no harsh or off-putting notes with the right level of warmth.
I am a bar and liquor shop owner in Oaxaca, Mexico where I have tasted hundreds of different spirits; perhaps more than I should!