the finish takes that bitterness and runs with it, leaving you with an unpleasant, and often metallic, flavor in your mouth. overall thin feeling, not at all rich in my opinion. It has a few core flavors which could be rich but they feel too distant and the thinness of the mouth feel just underlines that fact.

Nothing in the Terms shall exclude or limit our liability for fraudulent misrepresentation or for death or personal injury resulting from gross negligence or willful misconduct by us. Our Service is an online platform which provides Members with information (e.g. bottle facts, market-indices, market values and prices) on (mostly) whisky and allows Members to add information to the platform. We do not sell, nor does the Service provide any option to buy, any alcoholic products. Whiskybase B.V. is the Dutch private limited liability company, having its statutory seat in Rotterdam, The Netherlands and its office at Zwaanshals 530, 3035 KS Rotterdam, The Netherlands. Whiskybase B.V. is registered with the Dutch Chamber of Commerce under no. 52072819. The word “Aultmore” originates in the Gaelic term “A t-Allt Mor,” roughly translating to ‘big burn.’ Here, the ‘burn’ refers to the Burn of Auchinderran, the pristine water source for the distillery. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie.Fresh and bold! Honey, hay, toffee, butter cream, a bit of salted caramel, touch of brine and a great malt character. We may sell, license, transfer, assign or in any other way dispose of the Service (including Members) to any third party without any notification to you, e.g. (but without limitation) in connection with any reorganization, restructuring, merger or sale, or other transfer of assets. FINISH: The finish lingers for a medium duration, leaving notes of malt, oak, and a gentle kiss of lemon pepper. Interestingly, the bulk of Aultmore’s spirit has traditionally been utilized in blends, with the Aultmore 12 yo whisky emerging in 2014, followed by the Aultmore 18 yo in 2015. As it turns out, my imagination is pretty close to the mark. Aultmore Distillery is nestled in the heart of the Scottish Speyside region, specifically in Banffshire. This location often finds itself veiled in a dense, mysterious fog, which only adds to the allure of this remarkable distillery.

Provided with a briefing from two current whisky award judges (who gave us the guidelines for the most recent whisky awards that they both judged) off we set. I have a few observations from this evening, that I’m still trying to work though in my head, and with some of them, frankly I’m struggling. Firstly: Scores below 60 are deemed faulty (seems completely fair enough to me), but just 10 points higher at 70 and you’re straight into the Silver Medal category. Wow. There’s very little difference relatively between a whisky deemed incorrect from a production standpoint and another whisky which would be given a prize for being indicative and representative of quality. Surely there should be more nuance than just 10 points between failure and accolade? This is a surprise in many ways. One of the first, newly imported 700ml imports to cross my desk, I'm already happy to see previous EU only bottlings here in the US. Rich, decadent, a lovely combination of malt, sweetness, savory smoke and a touch of salinity make this an easy bottle to pour another dram from. Nose: Fresh and demi-sweet. The sherry influence is dainty and light (perhaps American white oak and not European oak casks for this?!), and is joined by honey, fudge and some lightly damp hay. Vanilla and red berries provide substance and are supported by light heather florals and some sharp lemon. Simple, but pleasant enough. Then again, I got the impression last night that in some ways the details of an individual’s scoring was largely irrelevant. It was the group discussion, conversation and collaboration to find that consensus point that really mattered. And that feels very like whisky to me.A subtle nutty maltiness and a dash of pepper on the palate. Adding a few drops of water softens the slight alcohol heat. It brings forth the green notes, creating a complex and utterly delightful experience.