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There's a lotta cool 2009 vintage Ardmore's hitting the market lately. In fact, we scooped up a couple single casks for the shop this year. Obviously a fairly substantial parcel of 2009 Ardmore was sold off at some point and much of it has now come of age and is starting to see the light of day. This Carn Mor 12-year-old from Morrison Scotch Whisky Distillers is almost certainly a sibling to our store casks. And sadly, there are only a few bottles left of this one left. Grab it while you can.
Cask type says Bourbon barrel. But here's the curious part: the outturn was 748 bottles. You scratching your noggin right now too? How the heck did they get 748 bottles out a single barrel? Do they have a cask stretcher or something? I kinda think the 'barrel' bit should have read 'barrels', but...who knows? Either way...definitely the right cask type for Ardmore's style.
Natural colour, non chill-filtered, and bottled at 47.5%
700ml mlProducer Tasting Note
Vanilla smoke, roasted nuts and flamed orange peel.
Originally written by Evan for a blog post relating to KWM's 2020 Whisky Calendar.
Ardmore distillery was founded in 1898 and was purpose-built to provide whisky for Blending, as pretty much all distilleries were at the time. However with Ardmore that hasn’t changed much – even today just about all of Ardmore’s is still being used for blending, trading stock, or selling.
Only a small portion of Ardmore Single Malt Scotch lands in official bottles released by Ardmore and its parent company Beam Suntory. When it comes to profile and releases, Bowmore and Laphroaig get plenty of attention, being the Islay darlings that they are. Auchentoshan in the Lowlands gets similar treatment. Even Glen Garioch gets more releases, and that is saying something!
One of the reasons Ardmore is the heart of Teacher’s Highland Cream and also sought after by independent bottlers is that just about all of the whisky produced at the distillery is moderately peated. I have only tasted one unpeated Ardmore that I can recall. There is also a lighter peated style that the distillery makes which is sometimes dubbed Ardlair. I suspect some of the Ardmore I have tasted have been this style, which tends to amp up the sweet, creamy and ashy notes of the whisky.