Ardmore
Before we get started, let me point out that this is an historic moment -- the first time we are posting from New Jersey. I'm here with G-Man, and what better to post about, other than whisky?
After drinking malts for a few years, I have concluded that it's no longer easy to find anything new. Malts are not like wines; there aren't thousands of wineries, with different vintages each year; instead, there are today only a few dozens of distilleries. And among those, perhaps half or more are not even worth the trouble. So even more difficult than finding something new, is finding something new that's actually worth finding. I mean, there are always random whiskies that aren't all that distinguished, and while they may be new, are not all that different. I think of Deanston, which I found once in Armory Square, but which really was quite disappointing. Danny mentioned this same malt recently, as an example of why new and different isn't necessary a virtue.
But never mind all that. On John's recommendation, I picked up a bottle of Ardmore, the peated highland, and brought it to New Jersey, to open with G-Man. And I'm pleased to report that not only is Ardmore new and different, but it's definitely worth tasting. The bottle we bought is styled, "Traditional Cask", although I don't really know what that means. It had no age statement, and wasn't really cask strength; still, at 46%, it was not chill filtered, and benefitted from a splash of water. G-Man found Ardmore to be sweeter than the Islay malts; what I noticed was that, although it has a peat flavor, it has almost none of the briny character of the stronger Islay whiskies. It's smokier than Highland Park, but the malty highland backbone is evident. Lots and lots of flavor. Think of young Macallan, somehow made smoky.
I guess then that the bottom line for Ardmore is that it's unique. And if it's unique, that makes it a good addition to the cabinet. Think of some of the other unique whiskies -- let's say, Talisker -- that have some characteristic that just can't be found elsewhere: The peppery flavor of Talisker; the brine of Laphroaig, the floral scent of Rosebank. It's always worth having these around the house because you never know when you'll get that certain craving. Like when the Celtics demolished the Lakers in Game Six, and we needed a Rosebank, and only a Rosebank, to toast that occasion. Perhaps tomorrow night, when we're sitting at the bar at Keen's, staring at those six tiers of malts, all 300 of so, we'll find something else that's new and different, or even memorable. But for now, let's just say that John's recommendation was right on the money.
After drinking malts for a few years, I have concluded that it's no longer easy to find anything new. Malts are not like wines; there aren't thousands of wineries, with different vintages each year; instead, there are today only a few dozens of distilleries. And among those, perhaps half or more are not even worth the trouble. So even more difficult than finding something new, is finding something new that's actually worth finding. I mean, there are always random whiskies that aren't all that distinguished, and while they may be new, are not all that different. I think of Deanston, which I found once in Armory Square, but which really was quite disappointing. Danny mentioned this same malt recently, as an example of why new and different isn't necessary a virtue.
But never mind all that. On John's recommendation, I picked up a bottle of Ardmore, the peated highland, and brought it to New Jersey, to open with G-Man. And I'm pleased to report that not only is Ardmore new and different, but it's definitely worth tasting. The bottle we bought is styled, "Traditional Cask", although I don't really know what that means. It had no age statement, and wasn't really cask strength; still, at 46%, it was not chill filtered, and benefitted from a splash of water. G-Man found Ardmore to be sweeter than the Islay malts; what I noticed was that, although it has a peat flavor, it has almost none of the briny character of the stronger Islay whiskies. It's smokier than Highland Park, but the malty highland backbone is evident. Lots and lots of flavor. Think of young Macallan, somehow made smoky.
I guess then that the bottom line for Ardmore is that it's unique. And if it's unique, that makes it a good addition to the cabinet. Think of some of the other unique whiskies -- let's say, Talisker -- that have some characteristic that just can't be found elsewhere: The peppery flavor of Talisker; the brine of Laphroaig, the floral scent of Rosebank. It's always worth having these around the house because you never know when you'll get that certain craving. Like when the Celtics demolished the Lakers in Game Six, and we needed a Rosebank, and only a Rosebank, to toast that occasion. Perhaps tomorrow night, when we're sitting at the bar at Keen's, staring at those six tiers of malts, all 300 of so, we'll find something else that's new and different, or even memorable. But for now, let's just say that John's recommendation was right on the money.
posted by pops | 4:39 PM
1 Comments:
Pops,
Just came across your blog - glad to see you enjoyed the Ardmore!
Ardmore is truly a unique whisky being a peated Highland Malt which, as you rightly describe, has base malty and sweet flavours underpinned by an earthy dry smoke - no hint of iodine!
The name 'Traditional Cask' refers to the two maturations that we give Ardmore - we mature it first in ex-bourbon casks and that is followed by maturation in small 19th century quarter casks (just over half the size of a bourbon barrel) which add in some more sweet notes and that delicious spicy finish.
Ardmore is a fairly old gal - she's been making her trademark peated malt since 1899 but until now, it has all been the preserve of the Teacher's Highland Cream blend - this is the first proprietary single malt release in the Ardmore's history and we are really excited by it.
I see you are meeting up with your buddies at Keen's. What a great place. I was lucky to have a couple of days in NY during Tartan Week this year to promote the launch of Ardmore stateside, and we had a glorious 4 hours in Keen's chomping on great food and wonderful drams from their impressive gantry. Also had a wee peek at the rooms upstairs - a real glimpse back into New York of a differnet era.
Enjoy your meal, enjoy your drams, and keep up the search for that next elusive 'special' dram - doubt you'll top Ardmore but then, I am just a tad biased!
Slainthe
Al
(Ardmore Distillery Manager)
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