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G&M Ardmore 1996
Scotland > Highland > Scotch and Other Whiskies > Single Malt > Ardmore
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Out of stock. If you'd like us to try to order it, add it to your cart. We can't promise, but we'll do our best!

Exclusive to KWM, we were only able to get 48 bottles. We are trying to verify the cask type, but it looks sherried. 

Andrew's Tasting Note

Nose: honeyed, ashy and fruity: sliced and candied orange, before the tropical fruits take over; honey butter, clotted cream and wet slate.

Palate: still ash, very smoky, buttery and curiously simultaneously drying; toasty, very tropical: mango and papaya, a touch of pineapple; waxy and still fruity: Starburst candies; chewy bacon dipped in maple syrup with building leather and dark spices.

Finish: long, sweet, creamy and savoury; creamy honeyed oak, bacon fat, tropical fruits and subtle peat smoke slowly dissipate.

Comment: not as meaty or peaty as some other Ardmores I've had, but more complex with lots of layers... lovely! 

Producer Tasting Note

Nose: Rich Sherry influences with hints of stewed fruits and charred oak. A delicate smokiness develops in the background. 

Palate: Black pepper initially with green apple and ripe banana flavours. An underlying peat smoke edge lingers.

About Ardmore Distillery (Gordon Macphail): "Straddling the line between the Highland region and Speyside sits Ardmore; a distillery never content with being labelled as anything in particular. In fact, it is easy to argue that Ardmore is quite the maverick of the region, producing an uncharacteristically flavoured single malt: one brimming with aromatic smokiness. This quirk comes from locally sourced Aberdeenshire peat, cut by the Northern Peat & Moss Company in St Fergus forty miles away as the crow flies. Aberdeenshire peat is totally different to the more well known maritime peat. It is richer in carbon notes and lacks sphagnum moss, one of the sources of the iodine notes found in coastal smoky whiskies, such as those found on Islay."

700 ml