Introduction
Ardmore Distillery is located near Kennethmont on the eastern side of the River Bogie in Aberdeenshire. While it is often referred to as a Speyside malt in literature, the craftsmen of the distillery assert that "this is Highland, and this is Highland malt."
The picturesque landscape of these rolling hills evokes a nostalgic and gentle feeling. The neighboring Clashindarroch Forest enhances the richness of the natural surroundings. With a plentiful supply of peat and pure water, as well as easy access to transportation by rail, the region is an ideal environment for whisky production. The distillery's guardian spirit is an eagle.
The label of "Ardmore Legacy" depicts an eagle soaring gracefully in the sky above the distillery.
Content
This single malt whisky encapsulates the elements brought forth by the climate and terroir of the Highlands. It is light, spicy, and lacks heaviness, with a distinctive sweet and radiant character.
The unique and gentle smoky flavor is achieved by expertly combining peated and unpeated malt, resulting in a refined and light sensation that complements the traditional Highland flavors.
Tasting Notes
Color: Bright gold Nose: Cinnamon, toffee, honey, delicate peatiness Palate: Creamy vanilla, spices Finish: Long-lasting silky aftertaste
Relationship with Teachers
Founded in 1898, Adam Teacher, the son of William Teacher, began distilling to ensure a stable supply of malt whisky for their blended whisky, "Teacher's Highland Cream." Even today, Ardmore continues to contribute as a key malt. In the past, it was rarely available in the single malt market and was considered a cult whisky.
The production of smoky malt for "Teacher's" remains unchanged. The blend is highly regarded for its pleasant smokiness with the use of peated malt and the rich, sweet flavor derived from malt. It is described as a malt whisky that embodies the traditional Highland flavor style, combining gentle peatiness, fruity notes, and complexity.
Smoky Flavor
Whisky, especially single malt whisky, is often characterized by terms such as "smoky" or "peated" in aroma and flavor.
In Japanese, these terms can be expressed as "kun-kou" and refer to a smoky sensation.
This characteristic is derived from the process of drying barley malt, the raw material for malt whisky, by burning peat (peat and turf). This method halts the germination of barley.
Malt produced using this method is called "peated malt."
While all malt used to be made from peated malt in the past, nowadays, non-peated malt or malt that does not strongly exhibit smoky or peaty characteristics is more common in the production of malt whisky.
The single malt whisky brands - "Laphroaig," "Bowmore," "Ardmore," and "Kilbeggan" - continue to preserve the traditional aroma and flavor profile in the ever-changing landscape of the industry.
We are fascinated by the smokiness derived from peated malt, which truly represents the origin and essence of whisky making.