Fairmont Hotel Vancouver, the iconic ‘Castle in the City,’ is the proud owner of The Dalmore 30 2021 Edition, an elegant single malt 30-year-old whisky, now exclusively being poured at Notch8 Restaurant.
The Dalmore is regarded as one of the most prestigious spirits in the world, and the perfect one-ounce pour of The Dalmore 30 2021 Edition will be offered exclusively at Notch8 for $500 CAD, where guests can sip on the scotch with a specialty handcrafted glass. Fairmont Hotel Vancouver will also offer an exclusive Dalmore scotch pairing dinner experience that takes guests on a journey of 75 Years of Dalmore, featuring The Dalmore 12, 15, 18 along with the grande dame Dalmore 30 2021 as the finale, each course expertly paired with dishes by Notch8 Executive Chef, Danai Hongwanishkuhl. The dinner is available from $755.00 CAD per person plus taxes and gratuity. Subject to availability, the dinner can be reserved for groups of six to 12 with seven days’ advance notice by contacting the restaurant at hvc.notch8@fairmont.com.
“We often host clientele at Notch8 who enjoy finer experiences,” comments Adam Laker, General Manager at Fairmont Hotel Vancouver. “This scotch is in itself a part of history and years of elegant craftsmanship and it blends beautifully with the heritage and grandeur of our hotel and restaurant.”
Notch8 Restaurant has become a beloved dining and cocktail bar destination in Vancouver for locals and visiting guests alike. With a luxurious and contemporary design inspired by the romance of travel, Notch8 brings an era of glamour to the lobby of Fairmont Hotel Vancouver. Named after a train’s top speed, achieved only by the most skilled conductors, Notch8 pays homage to the hotel’s storied history and legacy as an iconic hotel along the Canadian Pacific Railway.
TASTING NOTES (750 ml, 42.8% ABV): • An exceptional single malt matured in American white oak ex-bourbon casks and finished in rare Tawny Port pipes which previously held Graham’s 30-Year-Old Tawny Port.
The Aroma • Candied orange, treacle toffee, morello cherries and freshly baked brioche.
On the Palate • Black forest fruits, pear tarte tatin and Victorian plums.
Finishing Notes • Madagascan vanilla pod, Napolean cake, and shaved almonds.
