Whisky maker The Dalmore has collaborated with celebrity chef Daniel Boulud to create a bespoke single malt scotch whisky that will be paired with a specially designed menu at Boulud’s New York restaurants.

Bottled at 44 percent proof, Boulud chose a blend of single malts finished in aged Muscatel, Madeira and Port casks. The result, according to Boulud, is an amber honey-colored spirit with flavors that range from “moist banana fig cake, plums, to mocha, fudge, Turkish delight, and black maraschino cherries.”

The custom-blended single malt will be served at Boulud restaurants across New York, including Café Boulud, Boulud Sud and Daniel, in a special dinner pairing that highlights the nuances of the whisky.

Dalmore’s master blender Richard Paterson also noted flavors like pear, apple, cherries, licorice, citrus fruits and crushed almonds in Boulud’s selected blend.

According to The Spirits Business, the whisky will be sold at $40 - $60 a glass beginning in April.

Pairing haute cuisine with beverages other than wine has become an emerging trend of late. In addition to craft beer and food pairings, sake producers have also launched ambitious campaigns to put Japanese rice wine onto fine dining menus which stretch beyond sushi restaurants.

Meanwhile, French chef titan Joël Robuchon has also launched a Japanese beer with Sapporo called Yebisu which will be served at his restaurant in that country, while Spanish chef Ferran Adrià collaborated with Spanish brewery Estrella Damm to create a coriander, licorice and orange peel-flavored beer, Inedit.