2009 Berry Bros. & Rudd Ardmore, Cask Ref. 709316, Highland, Single Malt Scotch Whisky (53.6%)

2009 Berry Bros. & Rudd Ardmore, Cask Ref. 709316, Highland, Single Malt Scotch Whisky (53.6%)

Product: 20098174336
2009 Berry Bros. & Rudd Ardmore, Cask Ref. 709316, Highland, Single Malt Scotch Whisky (53.6%)

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This peaty Highlander has spent years luxuriating in a sweet Madeira cask. Its earthy aromas mingle nicely with sweet apricot notes and plenty of gummy fruits. The palate is wonderfully viscous with hugely chewy notes of fruity smoke, plums, charcoal, earthy peat, peaches and oak spice. There is huge complexity here. Lingering smoke comes in waves against an oily fruitiness. 

Berry Bros. & Rudd

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About this SPIRIT

Ardmore Distillery, Highland

Ardmore Distillery, Highland

The Ardmore distillery is settled on the east border of Speyside, between the River Bogie, the Clashindarroch forest, and at the edge of the Grampian mountains. This was William Teacher & Son’s first distillery, founded in 1898 and eventually taken over by Allied Breweries in 1976. Today, it is owned by Beam Suntory.

Ardmore has a longstanding belief in traditional distilling methods and insists that the aromatic smoke from natural Highland peat fires is used to dry their malted barley. Sadly, today, the high cost of this procedure has meant that it is now the only Highland distillery to routinely ‘peat’ its standard malt. In 2021, they initiated a project to restore 1,300 hectares of peatland near the distillery to safeguard the local supply.

Ardmore is double matured, first in the more usual oak barrels and then in much smaller ‘Quarter Casks’, delivering a unique smoothness to our whisky. These were commonly used in the 19th century but are too costly for most distillers today. In recent times, Ardmore has released exceptionally long-aged expressions, which show a beautiful balance between sweet flavours and savoury peat smoke.

(Adapted from the Malt Whisky Yearbook 2024)

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Highlands Whisky

Highlands Whisky

Maybe because it is the largest geographical area, the Highlands is also the hardest Whisky region to pin down stylistically. For this reason it is easiest not to consider the Highlands as one large are, but as 4 smaller and much more distinct ones.

North-Highland malts tend to be light bodied, delicate whiskies with complex aromas and a dryish finish sometimes spicy, sometimes with a trace of salt. Northern Highland distilleries are almost all coastal. The most northerly is Old Pulteney, situated about as far north as you can go in Wick, which produces a delicious, fragrant, dry whisky. 

Working south along the route of the A9, next comes Clynelish at Brora (built in 1969, beside an earlier distillery who’s whiskies are known as Brora) - a sophisticated and complex whisky older expressions are very highly regarded and the malt deserves to be better known. Perhaps the reason that it is rarely seen as a distillery bottling is that it’s malt is a key component of Johnnie Walker.

The best known of all the Northern Highland malts is Glenmorangie. Glenmorangie, is made at Tain on the Cromarty Firth, and is the most popular malt in Scotland. Over the last decade Glenmorangie pioneered the now often copied process of wood finishing. Althoght this process is not universally popular;  it transformed the company’s commercial success. 

The Eastern Highlands produce a number of whiskies that can be confused with those of Speyside.  In the north of the region close to the southern border of Speyside, whiskies which are smooth, sometimes with a little smoke, malty-sweet, such as Macduff, Ardmore, Glen Garioch and Knockdhu are made.

Further south is Fettercairn, and Glencadam, at Brechin, which produces an unusual creamy, fruity malt. The area between the Moray and the Tay has two distilleries of note; Royal Lochnagar and Glendronach. The first is a wonderfully smooth, rich whisky made in the shadow of the mountain of the same name in a distillery established in 1825 The second is also luscious and often sherried.

In the Western Highlands there only two distilleries on the mainland those of Oban and Ben Nevis. Oban is a perfect, sheltered harbour makes it the principal seaport for the Isles and the capital of the West Highlands. Its whisky has a misty, briny character, with a background of heather and peat.

The Oban whisky stills used are among the smallest in Scotland; the cramped nature of the site is attested to by the odd position of the worm tubs, fed by unusually short lyne arms, and nestled in the ‘vee’ between the roofs of the still house and an adjoining building.

The whiskies of the Central Highlands are a mixed bag. Generally they are lighter-bodied and sweeter that their cousins to the east, but not as sweet as Speysides.

The Central Highland single malts used to be known as 'Perthshire Whiskies'. Most are found along the valleys of the Tay and its tributaries.  The furthest north is Dalwhinnie, which is almost in Speyside indeed; it is at the very head of the river, over sixty miles from Grantown-on-Spey.

Blair Athol and Edradour whisky distilleries are both near Pitlochrie. The former was founded in the 1790s and was substantially rebuilt in 1949 Edradour is the smallest distillery in Scotland - a happy survivor of the days of 'farm distilleries' - yet produces a clean, fresh, attractive and justly popular whisky.

South again is Aberfeldy distillery, on the edge of the pretty town of the same name. Glenturret, at Crieff is one of the claimants to being the oldest distillery, although it was dismantled in the 1920s and is much changed.

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