Few names in whisky command the same reverence as The Dalmore. With a history dating back to 1839, the Highland distillery has built a legacy of exceptional craftsmanship, pioneering maturation techniques, and some of the most sought-after single malts in the world. The driving force behind its legacy is a dedication to heritage and innovation, something that Craig Swindell, The Dalmore’s Global Brand Ambassador, understands intimately.

Swindell’s journey into whisky was anything but conventional. Having started in bars at a young age, his passion took him across Spain, China, and beyond, immersing himself in different whisky cultures before eventually finding his way to The Dalmore. Now, he serves as a vital storyteller for the brand, bridging its storied past with its ambitious future.

Sumedh Singh Mandla, industry veteran and CEO of distribution partners Vbev, acknowledges the impact of The Dalmore’s legacy. "What sets The Dalmore apart is its relentless pursuit of excellence and its ability to blend tradition with innovation," he says. "The way they handle maturation is unlike anything else in the industry. Their patience and commitment to long-aged whiskies have given them an almost mythical status among collectors and enthusiasts."

Sumedh also highlights the growing appreciation for The Dalmore in markets like India. "Indian whisky lovers are increasingly looking for depth and complexity in their single malts, and The Dalmore delivers on that. It’s a brand that understands the importance of history, yet continues to evolve with the times."

In this exclusive conversation, we explore Craig’s fascinating career, The Dalmore’s unique production methods, and how the distillery continues to push boundaries while staying true to its roots:

You’ve had a fascinating journey through the whisky industry. Could you share how you got started and what led you to The Dalmore?

I started working in bars quite young and quickly developed a passion for Scottish whisky culture. After a stint in Spain, I moved to China for what was meant to be a three-month break. One night in a Shanghai whisky bar changed everything—I ended up being asked to be a brand ambassador for Royal Salute in a city I had never heard of! That experience led me to work with different whisky brands across Asia, and eleven years later, I returned to Scotland to join The Dalmore. It was a bit of a culture shock, going from Shanghai’s fast-paced energy to a village of 400 people near the distillery. But being so close to the whisky-making process gave me an even deeper appreciation for what we do.

The Dalmore has always been known for its meticulous approach to whisky-making. Can you walk us through what sets it apart from other distilleries?

One of the most defining aspects of The Dalmore is its history of innovation and long maturation processes. The distillery was founded in 1839 by Sir Alexander Matheson, but it was really the Mackenzie family who shaped our DNA when they took over in 1867. They changed the shape of our stills, doubled production, and introduced pioneering cask maturation techniques.

To this day, 99% of our whisky starts in American white oak ex-bourbon casks for a minimum of ten years before moving into sherry, wine, or port casks. This layering of flavours over time is what gives Dalmore its signature depth and complexity. We have whisky-making records dating back to 1868 that show us finishing whisky in sherry casks long before it became an industry standard.

Let’s talk about Dalmore’s approach to cask finishing. It’s something the brand is famous for—what makes your process stand out?

Cask finishing is at the heart of The Dalmore. Our partnerships with some of the best bodegas and wine estates in the world allow us to access exceptional casks. For example, we’ve worked closely with González Byass in Jerez for over a century, sourcing their Matusalem Oloroso sherry casks. But it’s not just about sourcing rare wood—it’s how we use it. Every whisky we produce is designed with a layered approach to maturation. A lot of brands talk about secondary cask finishes, but we focus on long finishes—meaning we don’t just let the whisky sit in a sherry cask for a few months; we let it rest for years to fully develop. That’s why Dalmore whiskies have such deep, rich, and complex flavours.

The Dalmore is also known for its high-end, limited-edition releases. How does the team decide which expressions to introduce to the market?

That’s one of the most exciting parts of the job! We have a whisky-making team led by Richard Paterson, who has been with us since 1970, alongside Greg Glass and Dr. Kirsten McCallum. They work closely with our cask management team to identify exceptional barrels that are worth highlighting.

Sometimes, it’s about celebrating historical moments, like our recent releases tied to The Dalmore’s heritage. Other times, we’ll experiment with new cask finishes to bring a different dimension to the whisky. For instance, our Cask Curation Series explores rare wood from around the world to showcase how different environments influence maturation. The key is always balance—everything we release needs to stay true to the rich, elegant profile that defines The Dalmore.

With whisky demand surging globally, how does The Dalmore balance increased production while maintaining its high standards?

It’s a challenge, but one we take seriously. We’re currently increasing production in stages, but The Dalmore is somewhat constrained by geography—we’ve got the Cromarty Firth in front, a railway line behind, and marshland on the sides. Expansion has to be done carefully.

The real key is our team. We have distillery operators with over 130 years of combined experience. To ensure continuity, we bring in new team members to shadow veterans, so that knowledge is passed down properly. For example, John Ross, who’s been with us for 33 years, is mentoring someone every day. That kind of apprenticeship model ensures our craft stays intact even as we grow.

You’ve travelled all over the world for whisky. Have you come across any surprising whisky cultures that impressed you?

Absolutely! One that stands out is Taiwan. It has one of the most passionate whisky communities I’ve ever seen. The level of appreciation for high-quality, well-aged single malts is incredible. Taiwanese collectors are incredibly knowledgeable, and you’ll often see rare Dalmore expressions getting snapped up as soon as they hit the market.

Another one that surprised me was Mexico—it’s known for tequila and mezcal, but whisky is quietly growing there. The cocktail culture in Mexico City is phenomenal, and bartenders are doing some really interesting things with single malts in cocktails. It’s exciting to see whisky embraced in new and creative ways.

What’s unique about the whisky scene in India?

India is such an exciting market! It has a deep appreciation for whisky, and there’s a growing interest in premium and collectible single malts. The culture of gifting high-end whisky is also very strong here. What’s really fascinating is how Indian whisky drinkers are evolving—there’s a lot more curiosity now, with people wanting to know about production techniques, cask finishes, and even investment-grade whisky. Whether it’s pairing whisky with food or enjoying it in a more casual setting, there’s a real enthusiasm for the category. India is booming when it comes to whisky appreciation. Traditionally, a lot of Indian whisky drinkers leaned towards blends, but there’s a huge shift happening towards premium single malts. More and more people want to learn about casks, age statements, and collecting rare bottles.

I also love seeing how whisky drinking in India is such a social experience. The gifting culture in India plays a massive role—whisky isn’t just something to drink; it’s something to share and celebrate. I’ve seen so many incredible whisky collections in India, and it’s only growing. I think India is going to be one of the biggest single malt markets in the next decade.

What’s next for The Dalmore? Any exciting projects on the horizon?

Lots of exciting things in the works! We’ve just launched a new visitor centre, which is an incredible space for whisky lovers to experience the brand up close. We’re also working on some very special releases—some celebrating our heritage, others pushing the boundaries of whisky maturation.

One thing I can say for certain is that The Dalmore will continue to champion long maturation and innovation. Our goal is always to create whisky that’s timeless, elegant, and deeply layered, and I can’t wait for people to see what’s coming next.

Before we wrap up—if someone is new to The Dalmore, which whisky would you recommend as a starting point?

If you’re just getting into Dalmore, I’d start with The Dalmore 12-Year-Old. It’s got everything we’re known for—rich sherry influence, orange zest, dark chocolate, and a long, warming finish. It’s a fantastic introduction to our house style.

If you’re feeling a little more adventurous, The Dalmore 15-Year-Old is a step up, with deeper spice notes and a longer sherry influence. And if you really want to see what makes us unique, The Dalmore King Alexander III is one of the most innovative whiskies we’ve ever made—it’s matured in six different cask types, from sherry to Madeira to port, which gives it an incredible depth of flavour.