Ardmore Distillery Hunter Laing & Co. Independent Bottlers Scotland Speyside Region Whisky from 50 to 100 euros

Ardmore 1997 The First Editions

Review of Ardmore whisky according to Hunter Laing.

Origin: Speyside (Scotland)
Type: Single Malt Scotch Whisky
Gradation: 54.1%ABV
Ageing cask: Ex-Bourbon hogshead refill
Chillfiltered: No
Added coloring: No
Owner: Hunter Laing & Company
Average price: € 90.00
Official website: hunterlaing.com
Vote: 87/100

I keep coming across independent bottlings from Ardmore, which have always been very impressive so far.
But let’s turn to today’s, from Hunter Laing’s series of ‘first editions’, single cask that produced 258 bottles, all cask strength.

All bottlings under this label are single cask and cask strength, evoking the idea of a unique and special volume as is the case with first editions.
Twenty years spent in a second-fill ex-Bourbon cask, very curious to know the final result of this Speyside peated whisky.

Tasting notes

Gold with copper highlights in the glass.
Very elegant and silky nose, with notes of ripe fruit (apples, pears, apricots), candied orange, marzipan, almonds. Impression of cocoa. In the background, a subtle smokiness, from toasted wood, which supports and envelops the aromas.
In the mouth it confirms its sober elegance, with the smoky tonality acting as a link without dominating the flavours, which remain in a fruity score mirroring that of the nose but of greater intensity, with a slight peppery surface and some ginger notes. Gingerbread and caramel. Some leather also appears along the length, in perfect harmony with the smoke.
The finish is quite long, with hints of salt, burnt wood, leather, almonds and vanilla.

To say that this is an elegant whisky would be pleonastic at this point, but that’s really the main characteristic of this dram: not particularly complex or layered, but with an enviable balance between smoky and sweet notes that might appeal to those fearful of peat.

Reviews of Ardmore whisky in the blog

Reviews of Hunter Laing whisky in the blog

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