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David WishartWe try and keep an interesting mix of non-chill filtered whiskies and we are deeply indebted to David Wishart whose book Whisky Classified comes highly recommended and has allowed us to use his notes to add more detail to each whisky description. The book is available from behind the bar and you're welcome to have a look.  It details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! Have a read and you'll understand the letters (in brackets) after each whisky from Tullibardine (A) to Ardbeg (J)!

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.

How do you drink yours?  Everyone's preference differs, personally I choose to add a drop of water to release the esters that would otherwise never surface and so enjoy a fuller and flavoursome experience.  I wouldn't add ice as that clouds the taste buds and drinking a neat 46%abv+ whisky is not for me.  I'll not take issue with how you like yours though!  Steve

Aultmore 12yo (H) PDF Print E-mail
Reviews Whisky - Whisky - on now

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Aultmore

Distilled at the Aultmore Distillery in Moray, Banffshire. Established in 1897 by Alexander Edward Keith, this rarest of Speyside classics has been distilled in handmade copper pot stills, yet for over a century it was only sold in limited editions aimed at collectors - but we got our hands on some!

12 year old Aultmore single malt Scotch whisky, unveiled in 2014 for the Last Great Malts by Dewar's. A refreshing dram, with plenty of vanilla, honey and citrus, alongside a touch of grassiness. It's been quite a while since a distillery bottling of Aultmore has been released, so this is all rather exciting indeed.

The Aultmore name is derived from the phrase An t-Allt Mòr, Gaelic for big burn, referring to its water source the Auchinderran burn which flows off the Foggie Moss.  It was a favourite spot for illicit distilling in the early 19th century due to the numerous springs and the plentiful supply of peat on the Foggie Moss.  However, the distillery's location was chosen for its proximity to the Great North of Scotland Railway, to which it was connected by a siding from the Keith-Buckie line and the village was built solely for the distillery workers. 

For almost three-quarters of a century, the distillery was powered by a 10hp Abernethy steam engine, with an elaborate systems of line shafts and belts connecting all of the moving processes.  In it's heyday, this engine was the last word in power efficiency and is proudly retained as a feature in the entrance hall.

Part of the Dewar's portfolio since 1923, Aultmore has always been rated by the top class blenders and it is used in Dewar's blends which currently account for most of its production. Aultmore was sold to Bacardi in 1998.

An all natural colour with no hint of peat smoke, Aultmore is non chill-filtered for a full clean, smooth flavour.

Click READ MORE for tasting notes...

The following tasting notes by David Wishart...

Aultmore 12 years old

Cluster H

Bottled By: Producer

Region: Speyside

Distillery: Aultmore

Age:12 years old

Strength: 46% vol

Colour: Light Gold

Chill Filtered: No

Cask: Combination of ex-bourbon American hogsheads and refill sherry casks.

Nose: Aromatic and fragrant, wet summer meadows and summer fruits.

Taste: Sweet and floral, grassy with hints of honey, creamy vanilla and citrus fruits, and a touch of sherry.

Finish: Medium length, light and fruity.

David Wishart
24/12/2010

Flavour

Intensity
Body bellcolourtiny.jpgbellcolourtiny.jpg
Sweetness bellcolourtiny.jpgbellcolourtiny.jpg
Smoky bellcolourtiny.jpg
Medicinal
Tobacco
Honey  bellcolourtiny.jpg
Spicy
Winey bellcolourtiny.jpg
Nutty bellcolourtiny.jpgbellcolourtiny.jpg
Malty bellcolourtiny.jpg
Fruity bellcolourtiny.jpgbellcolourtiny.jpg
Floral bellcolourtiny.jpgbellcolourtiny.jpg
From Whisky Classified
& Whisky Analyst


 

 

 

keyDavid Wishart's book Whisky Classified details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! 

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.  The following is a key to the cluster groups used within the book and on our website.  If you lookup your own favourite whisky in th ebook and find what cluster it is in you are bound to find some equally enjoyable whiskies in the same and adjacent clusters that will suit your palate.  Here is a summary of the clusters...

A - Full bodied, sweet, pronounced sherry with fruity, honey and spicy notes.
B - Full bodied, sweet, pronounced sherry with fruity, floral and malty notes, some honey and spice evident.
C - Full bodied, medium sweet, pronounced sherry with fruity, honey, nutty and smoky notes.
D - Quite full bodied and sweet, fruity, floral and nutty notes, fairly spicy, hint of smoke.honey and spicy notes.
E - Medium bodied, medium sweet with fruity, honey and winey notes, and a whiff of smoke and spice.
F - Quite full bodied, sweet and malty with fruity, spicy and smoky notes.
G - Light, sweet and honeyed, with floral, fruity and spicy notes, mostly unpeated, an aperitif style.
H - Very light, sweet and malty, fruity and floral, an aperitif style.
I - Medium bodied, medium sweet, quite smoky, some medicinal notes, spicy, fruity and nutty.
J - Full bodied, dry, pungent with peat smoke and medicinal notes, some spice, malt and fruit in the background and a hint of polished leather or libraries.

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