Ardmore matured in a ex-bourbon hogshead and then finished for 2 years in a first fill ex-oloroso sherry barrique.

This one is divisive - some tasters detected a sour, vinegary note and thought there was too much sherry cask influence and not enough Ardmore peat and smoke present. Others thought it was the best Ardmore they had ever tasted - I bought this based on a recommendation from someone in the second group. I enjoyed the neck pour, but I quite like Ardmore and would not have guessed it was Ardmore if tasted blind and personally I like to taste the distillery profile of each whisky. I heard it improves quite a bit over time too so look forward to trying this one again.

SMWS Tasting notes:

We found ourselves transported into the Victorian era in the so-called smoking room. Ubiquitous in many mansions; dark, oak wood panels with Flemish still life paintings - if these walls could talk! On the palate, silky and surprisingly fruity with a hint of smoke - like pouring a cup of blood orange Pu-erh tea out of a Russian silver samovar. A tiny drop of water and the aroma was extremely attractive, self-assured as the taste had a satisfying oily sweetness like a vino tinto dulce tradicional\' using the grape Tintilla de Rota from the Cadiz region. After 21 years in an ex-bourbon hogshead, we transferred this whisky into a STR oloroso seasoned first fill barrique.