August 23rd, 2011
Ardmore Traditional Cask, 1998 vintage, 46%, $50
A single cask of Ardmore aged in first-fill bourbon cask and then finished in a quarter cask. This one is more mature, with more depth, than the standard Ardmore Traditional Cask (which I rated 80 a few years back). Notes of toffee, vanilla bean, chocolate fudge, licorice stick, bourbon, tar, charcoal, and a hint of burnt raisin. Very nice! (A Julio’s Liquors Exclusive.) – John Hansell
Advanced Malt Advocate magazine rating: 87
March 11th, 2011
For all of my United States readers, I thought you might like to know that there’s a bunch of new whiskies heading our way. I listed them below.
(I apologize in advance for not knowing the answers to the questions you are going to ask, like: When is it coming? Where will it be available? How much is it going to cost? With any luck, the importers will chime in here.)
For those of you coming to WhiskyFest Chicago in April, some of these whiskies will be poured there. You can find the complete WhiskyFest list here.
The new whiskies
Armorik Breton whisky (from Brittany)
Lark (from Tasmania): Single Cask, Cask Strength, Distillers Selection Single Cask
Samaroli (from Scotland): a bunch of them!
Tomatin “Decades”
Glen Garioch 1991 Vintage (extra smoky!)
Ardmore 10 year old Cask Strength
Glenmorangie Pride 1981 Vintage
Bruichladdich: “Laddie Classic”, Port Charlotte “An Turas Mor”
Michael Collins 10 year old Irish single malt
Plus something new from Dalmore (shhh!)
August 11th, 2010
Ardmore is a rising star in the world of single malt. Until four years ago it was little known in its own right, its main purpose being as a key malt in Teacher’s. Then Ardmore Traditional was released, and it’s been winning over drinkers ever since. That malt is a delicatessen whisky: smoky, oily, and savory, a unique Highland malt with much to recommend it. This is a different proposition altogether. It’s clean and sweet, with pineapple candy, dusty and almost incense-like spices, and a liberal dose of sweet peat. Some citrus notes, too. The peat holds out until the end with impressive effect. There’s talk of this becoming a permanent part of the Ardmore portfolio. Let’s hope so: it’s further proof that Ardmore is a very interesting distillery indeed. (Travel Retail and selected specialist whisky shops.) – Dominic Roskrow
Advanced Malt Advocate magazine rating: 83
February 11th, 2010
This year, we honor two master blenders who have greatly impacted the Scotch whisky industry.
John Ramsay
John Ramsay retired in 2009 after 43 years in the whisky industry. He started as a chemist in 1966, and over the years he’s had the combined roles of both master blender and chemist (the last eighteen years being with Edrington).
By the time he retired, he was responsible for both the laboratory and sample rooms (sensory analysis), overseeing employees responsible for the sensory examination of casks, new distillate, and mature whiskies. He’s been on the judging panel for various spirits competitions, and is also a “Keeper of the Quaich.”
John was the master blender for well-known blends like Cutty Sark and The Famous Grouse, and was also one of the “malt masters” of Highland Park and The Macallan. But perhaps his most significant achievement was the selection and creation of The Glenrothes since its release as a single malt in 1994. His signature is proudly stamped on every bottle of it since 2004, when he was involved in the creation of their “vintage” concept, which continues today.
Well done, John.
Robert Hicks
Robert Hicks started his career in whisky back in 1964. Before retiring from Allied Distillers in 2005 as master blender, he was responsible for the quality and flavor of many well-known whisky brands, including Ballantine’s, Teacher’s Highland Cream, and Laphroaig.
Since 2005, he has been a consultant master blender for Beam Global Spirits and Wines, working on Teacher’s Highland Cream, Laphroaig, and Ardmore whiskies.
His expertise covers all parts of the whisky industry, from distilling and maturation to blending, bottling, and marketing. Because of his efforts he has received numerous awards, and so have his whiskies. His most recent effort, and the one he’s most proud of, is the development of Laphroaig Quarter Cask.
As the scotch brand director for Beam Global put it: “To produce this exciting and unique Laphroaig variant is a tribute to the skills of Robert Hicks, who has overseen every step of this unrivaled process.”
We couldn’t agree more.
May 26th, 2009
Ardmore, 30 year old, 53.7%, $450
The oldest Ardmore I have tasted. Smartly bottled at cask-strength and not chill filtered. (The entry level Ardmore “Traditional” is bookended at the opposite end of the age spectrum, tasting quite youthful.) My initial concern with this 30 year old was: would the wood dominate the lovely floral smoky notes I enjoy so much with Ardmore? The wood is certainly present, but the smoke still comes through. Complimenting the smoke, there’s gently layered sweetness (toffee, deep caramel, subtle honey), licorice root, bourbon barrel char, coffee grounds, high cocoa chocolate, with subtle dried citrus and a suggestion of floral soap. Dry finish, with more bourbon barrel char and licorice root. Considering that Ardmore has historically been a blending malt, most of the stocks right now are much younger. This is a rare treat. It’s just a wee bit thin in body and a little on the dry side from 30 years on wood for me to rate it in the mid 90s, but it’s still a very enjoyable whisky.
Advanced Malt Advocate magazine rating: 90
April 1st, 2009
Beam Global Spirits and Wines just announced today that they will be introducing a new Laphroaig 25 year old and Ardmore 30 year old to the U.S. market in early April. You’ll find the details below, which I took from the press release. This has to be the oldest Ardmore distillery bottling ever. I’ll be getting review samples in the next week or two and will let you know my thoughts.
Laphroaig® 25 Year Old (2008) – Laphroaig 25 Year Old makes its U.S. debut revealing the remarkable result 25 years of aging in the finest Oloroso Sherry and American Oak casks has on the world’s most distinctive malt. The whisky is a rare combination of bold peat flavor spiced with sweet sherry notes and rich oaky undertones. Creamy, smooth, full of character and complexity, the marriage of woods intertwines to form a perfectly balanced unity. Bottled in 2008 at cask strength (51.2% ABV), Laphroaig 25 Year Old brilliantly fuses two different styles into a single, remarkable experience. Suggested retail price: $499.99.
Ardmore® 30 Year Old – Masterfully crafted from the only Highland distillery that has consistently peated its barley since its inception, Ardmore weaves bold smoky flavor notes historically associated only with Islay malts into the rich Highland malt experience. Aged in former bourbon barrels and handmade quarter casks, Ardmore 30 Year Old bears the same name and pedigree as its predecessor, but reveals a distinctive finish and rich, complex flavor all of its own. Only 1,428 bottles, each individually numbered, are available. Suggested retail price: $449.99.
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