The Ardmore distillery has, since time immemorial, produced a peated single malt (12-14 ppm). The peat used for malting comes from Saint-Fergus, a village in Aberdeenshire. It also produces an unpeated version called Ardlair. Right from the start, this bottling prepares the ground for a tasting whose guiding theme is a multi-faceted peat. Fans will particularly appreciate the similarities with Laphroaig, particularly the way the peat gently takes hold of the palate. An archetypal Ardmore, it is also deeply malty and mineral.

the unctuous initial nose reveals notes of gum arabica and an oily, floral peat (dandelion). Allowed to breathe, barley grains appear alongside candied lemon and juicy pear. Medicinal and camphoric, gradually it becomes ashy and mineral (slate). With lots of vitality, the attack boasts an impressive herbaceous freshness (mint). The peat is perfectly integrated into the heart of the taste palette. The chiselled start of the finish wavers between tarry and salty (seaweed) flavours. The very expressive empty glass reveals farmyard aromas (straw).