The Dalmore distillery in the Northern Highlands of Scotland was founded in 1839 by A. Matheson. All Dalmore Wiskys are classified as Highland Malts due to their geographical origin and characteristics. The clear water of the Alness River is used to burn. The barley is no longer malted itself, but bought in by local farmers. The fermented mash is finally converted into a low-percentage wine and then into a high-percentage distillate. Richard Patenson, who became popular as Dalmore's longtime master distiller, oversees the process and operation of the four pairs of stills. While the whiskeys have been maturing in former bourbon casks for a long time, it is primarily the sherry casks that play a major role in shaping the character.