New York, NY (February 19, 2019) - The Dalmore, one of the world’s most revered scotch whisky makers, has collaborated with the World’s Best Chef, Massimo Bottura on his first foray into spirits with the creation of an exclusive, one of a kind scotch whisky bottling, The Dalmore L’Anima Aged 49 Years.

Created in partnership with The Dalmore’s Master Distiller Richard Paterson, this expertly crafted single malt whisky is a celebration of the shared respect for tradition and innovation that unites the pair. The rare and aged bottling will be auctioned at Sotheby’s in an online sale in Spring 2019, running from 25 April to 9 May, with all proceeds benefiting Bottura’s non-profit organization, Food For Soul, which empowers communities to fight food waste through social inclusion.

The Dalmore L’Anima, Aged 49 Years (‘L’Anima meaning “soul” in Italian), is a unique single malt, created from three unique assemblages which were brought together by Master Distiller, Richard Paterson using some of the distillery’s most exquisite casks. A marriage of rare Dalmore expressions which were previously matured in freshly emptied small batch bourbon barrels, Gonzalez Byass casks which previously held 40 year old ’Pedro Ximenez’ sherry and Graham’s Vintage Port Pipes.

An exclusive one of a kind bottling and manifestation of each maverick’s unique skill set, The Dalmore L’Anima was inspired by Bottura and Paterson’s conversations and shared creativity. Paterson selected whiskies embodying the chocolate orange profile which The Dalmore is known for, while layering with flavors reminiscent of Bottura’s kitchen and beloved Italian produce.

“When Master Distiller Richard Paterson and I met in Modena, it was a true meeting of the minds,” Bottura explains. “Our creative processes seamlessly fused together with our passion and deep understanding of flavor complexity and connection to create a very special bottle that brings together some of the most precious scotch whisky barrels in the world.”

“Bottura’s approach to deconstructing and reinventing daring food pairings is very similar to the way I approach whisky making,” adds Master Distiller Richard Paterson. “The coming together of our passions allowed me to create a whisky that is bold, different, full of warmth and completely unforgettable – it is a true reflection of the love, blood and balsamic that unites us.”

On the nose, the single malt has exotic aromas of sun-kissed raisins, bitter chocolate and old English marmalade; to taste, hints of freshly brewed Java coffee, Demerara sugar, pecan pie and crème brûlée, while Sanguinello blood oranges linger on the after taste alongside rich treacle and succulent figs. This natural strength whisky (41.5% ABV) will be elegantly held in a crystal decanter featuring a sterling silver collar accompanied by a stopper, a silver stag, and sophisticated engraving. It will be presented in a luxurious bespoke, handcrafted cabinet made from Italian Olive Wood, American Black Walnut and solid Ebony by expert Scottish craftsman John Galvin.

The Dalmore L’Anima is accompanied by a dinner for two at Massimo Bottura’s Osteria Francescana, Modena. This once–in–a-lifetime lot will be offered by Sotheby’s with no reserve.

Jamie Ritchie, Worldwide Head of Sotheby’s Wine, commented: “We are excited to partner with The Dalmore and Massimo Bottura to offer this unique bottle, that only one person in the world will possess, treasure and enjoy. With the No Reserve format, we anticipate lively bidding from the moment the auction opens on April 25 and look forward to helping raise important funds for Food For Soul, with the announcement of the final price on May 9.”

Display bottles will be available for viewing at Sotheby’s in New York and Hong Kong from April 25, to coincide with the original lot being unveiled at Sotheby’s in London.

The Dalmore L’Anima, Aged 49 Years (70cl / Natural strength at 41.5% ABV)Highland Single Malt Scotch Whisky

The Dalmore L’Anima, Aged 49 Years (‘L’Anima meaning “soul” in Italian), is a unique single malt, created from three unique assemblages which were brought together by Master Distiller, Richard Paterson using some of the distillery’s most exquisite casks.

A marriage of rare expressions which were initially matured in freshly emptied ex-bourbon barrels, Gonzalez Byass casks which previously held 40 year old ‘Pedro Ximenez’ sherry and Graham’s Vintage Port Pipes.

Natural colour, non-chill filtered

Tasting NotesThe Aroma: Sun-kissed raisins, chocolate and marmaladeOn the palate: Crème brulee, pecan pie and Java coffeeFinishing Notes: Sanguinello blood oranges, treacle and succulent figs

About The DalmoreThe Dalmore has been the definitive single malt scotch whisky since 1839.  Founded by Sir Alexander Matheson, a restless entrepreneur and international businessman, The Dalmore was born with a different purpose, to go above and beyond to create luxurious single malt whisky unlike any other. An unbroken chain of exceptional whisky makers have been fulfilling Sir Alexander’s vision ever since, pioneering exquisite cask curation for over 100 years before this was commonly adopted by others in the industry. Richard Paterson has been Master Distiller at The Dalmore for nearly 50 years. The whiskies he has created during his tenure have helped Richard to become one of the most iconic and respected whisky makers of his generation.

About Massimo BotturaAn innovator and restaurateur for over twenty years, Massimo Bottura has consolidated his reputation as one of the world’s most creative culinary figures. His internationally renowned three Michelin star restaurant, Osteria Francescana, was named number 1 on The World’s 50 Best Restaurants list in 2016 and for the second time in 2018. Bottura’s kitchen walks a thin line between tradition and innovation. His dishes explore the deep roots of the Italian kitchen while making references to history, art and philosophy. Today Osteria Francescana continues to redefine Italy’s rich gastronomic heritage, ingredients and culinary traditions with the benefit of critical distance, contemporary cooking techniques, and a constant desire to insure that the Italian kitchen evolves. In 2019 the restaurant has been included into the Best of the Best list by the The World’s 50 Best Restaurants.

About Food For SoulFood for Soul is a non-profit organisation founded by chef Massimo Bottura to empower local communities to fight against food waste through social inclusion. The organisation began with the Refettorio Ambrosiano in Milan during Expo2015 with subsequent projects launched in Rio de Janeiro, London,Paris, as well as Modena, Bologna and Naples, in Italy. Each project is unique because designed on the needs and the opportunities of each community, but shares the common themes of using surplus food, working with artists to create engaging dining spaces and serving dishes to vulnerable members of the local community.