Founded in 1898 by one of Scotland’s most famous whisky
families, Ardmore faithfully adheres to traditional
distilling methods.

All Ardmore expressions use the aromatic smoke from natural, highland peat fires to dry barley. Ardmore is now the only
Highland distillery that insists on fully peating standard malt.

The fermentation vessels are crafted from Oregon pine to
impart a flavor that stainless steel vessels (now widely used)
can never give.

Traditional cask is double fermented first in the usual oak
casks but then a second time in much smaller hand crafted
“Quarter Casks”. This intense secondary maturation imparts
a deeper smoother flavor.

Finally, Ardmore bottles are at the higher strength of 46%
ABV (or higher). These traditional methods combine to create
a uniquely complex and rewarding Highland malt that continues
to be awarded Gold medals year after year.

•Only 1428 bottles.

•Each individually signed by Distillery manager
Alistair Longwell.

•First refill American Bourbon barrels.

•The majority of the maturation was in hogsheads
but they were given a final 'polish’ in
quarters - for a year or so.