KEY FACTS AT A GLANCE
1898 Established by William Teacher & Sons.
KEY FACTS AT A GLANCE
Another pair of stills added.
1975 An additional four stills added creating an eight Still configuration and one of the largest Malt distilleries in Scotland.
Taken over by Allied Brewers, subsequently to become Allied Distillers.
1999 Rare Single Malt distillery release a 12 Year Old to mark the centenary of Ardmore.
2001 Direct coal-firing of stills ends following Still House fire – required by 2006 to comply with EU regulations.
2002 As part of Her Golden Jubilee tour, the Queen and Prince Phillip stayed in the Royal Train which was parked up at the Ardmore sidings overnight. Somewhat characteristically, the Distillery Manager commented that whilst sister distillery Laphroaig has the HRH feathers Ardmore hosted the Queen!
2005 Acquired by US based company Beam Global Spirits & Wine, Inc.
2007 Ardmore produces and releases its first widely available commercial Malt, Ardmore TM Traditional Cask in Duty Free and the UK.
2008 Ardmore Traditional Cask launches in the U.S.
Ardmore Traditional Cask is a lightly peated, uniquely rewarding Highland malt whisky. Second maturation in traditional 19th century Quarter Casks. 46% abv, non-chill filtered.
THE ARDMORE DISTILLERY - AN UNTOLD STORY Built by Adam Teacher, son of the Glasgow
The sidings at the distillery are no longer used
whisky entrepreneur William Teacher in 1898,
but some of the buildings, which formed the
Ardmore was created to provide a core single
station, along with much of the distillery’s
malt whisky for their growing and now world
original production equipment, including the
famous blended whisky, Teacher’s ® Highland
steam engine, are still present marking a
Sitting in the verdant Aberdeenshire countryside not far from the Grampian mountains, home of the Golden Eagle (a key icon of the Ardmore brand), the distillery has over time become one of the biggest Malt Whisky distilleries in
AN UNTOLD STORY
Scotland. The name ‘Ardmore’ cannot be accredited with local importance, moreover it is believed
As Teacher’s Highland Cream grew in
to have been named after the ‘Ardmore Point’
popularity, so did the need to increase capacity
on the Firth of Clyde between Cardross and
at Ardmore. This first occurred in 1958 with
Helensburgh, near where the Teacher’s family
a doubling of the Wash and Spirit Stills to
had a home. It is also claimed that Ardmore is
four and then again in 1975 to create the
taken from an Islay distillery which operated
magnificent eight still, Still House configuration
between 1817 and 1835. The peaty flavour
which can be seen today.
profile of Ardmore
Traditional Cask, unusual
for a mainland malt, adds certain credibility to
Living in the shadow of its famous sister
brand Teacher’s, the peaty flavour of Ardmore has historically been the preserve of those
Built using technology developed during the
able to buy the limited amounts produced
industrial revolution, the distillery’s original
by independent bottlers or an exclusive 12
configuration comprised of one coal fired
Year Old released by the distillery to mark its
Wash and one coal fired Spirit Still, with the power provided by a coal fired steam engine. Sandwiched between its own railway sidings (the Aberdeen to Inverness line) and the B9002, the distillery was well served for the import of coal, casks and locally grown barley and the export of finished spirit to Glasgow and the Teacher’s blending and bottling lines.
centenary in 1998.
A NEW ERA UNFOLDS
A NEW ER A UNFOLDS Recognizing the wide acclaim of Ardmore’s single malt amongst whisky aficionados and an increase in consumer demand, the distillery has released its first ever widely available single malt Ardmore TM Traditional Cask.
Peated in the fine traditions of Ardmore, Ardmore Traditional Cask is a double matured single malt whisky. First matured in typical ex-bourbon barrels, the spirit receives its second maturation in handmade quarter casks, similar to those used 200 years ago.
Although labour and time intensive, the process of Quarter Cask maturation allows much greater contact between the maturing spirit and the oak of the cask. When combined with the full, but relatively light peating of Ardmore, this creates an extraordinary malt whisky that has a well rounded flavour, a unique peat-smoke richness softened by a delicate sweetness.
To achieve the best possible representation of the distillery’s flavour profile, Ardmore TM Traditional Cask is non-chill filtered and bottled at 46% alc/vol.
PRODUCTION – A GLIMPSE INTO THE CREATIVE PROCESS AT AR DMORE MALTING
Purchased to optimise fermentation and
The malted barley is crushed through a
ultimately, spirit yields, Ardmore uses locally
traditional Boby Patent Two-High Mill, believed
grown barley for the purposes of malting.
to date from the 1930’s. This creates the Grist -
Whilst this is no longer carried out on premises
a mixture of husk material, coarse grits and fine
(the Ardmore maltings closed in the 1960’s),
flour. Sugars will be extracted from the grist
the distillery staff still manage the process from
during the mashing process.
grain purchase through to malt production.
MASHING The characteristic peat flavour that differentiates Ardmore TM Traditional Cask from other mainland Malts is derived from the peating levels specified during the malting process. Classified as Light or Medium peated, Ardmore typically peats its malts to between 12 to 14 parts per million. To ensure local authenticity in the making of Ardmore, the maltsters source the peat from a bog at New
The Ardmore Mashtun reflects the idiosyncratic nature of the Ardmore distillery, comprising as it does a cast iron body (good for heat retention), with stainless steel semi-lauter mashing gear. The distillery will mash 12.48 tonnes of malt to generate 60,000 litres of Wort, the sweet liquid from which the spirit will be fermented.
Pitsligo in Aberdeenshire. Ardmore is the only Highland distillery to have continuously used a
Unlike other malt distilleries Ardmore mashes
fully peated malt in the production of its spirit.
its second water at an exceptionally high temperature of 95 oC. (Most distilleries will do
Stored in twelve 90 tonne bins, with a further four 50 tonne bins for overfill/emergency use, the distillery has a total malt storage capacity of 1,280 tonnes; which is pretty big by Malt distillery standards. This storage capability
this at between 85 to 90 oC.) The third water is applied at a temperature close to 100 oC to ensure the maximum extraction of sugars from the Grist. The Sparge is then collected and used as the first water for the next Mash.
allows the distillery to rest its malt for two to three weeks before it is used.
Ardmore draws its water from 15 springs on
Ardlair (unpeated). Ardlair is named after a
the Knockandy Hill some 1,425 feet above sea
set of standing stones a few miles from the
level and due North of the distillery; cooling
distillery and it is principally used for blending
water comes from the burns nearby.
by other distillers as a blending malt.
Ardmore has ten 45,000 litre and four 90,000
Young, high in strength and colourless, the
litre Washbacks (fermentation vessels) which
spirit must grow old in wood, mellowing and
are made from Scottish Douglas Fir. The
maturing while it takes on the colour, taste and
distillery has resisted the temptation to install
aroma of casks of seasoned oak. At Ardmore
stainless steel vessels, believing that additional
the majority of the spirit is used to produce
flavour compounds are derived through
Teacher’s ® Highland Cream. Spirit destined
fermentation in wood.
for Teacher’s is placed in large Spanish oak
60,000 litres of Wort is placed into each individual (or pair of) washbacks, to which a blend of Distiller’s Yeast is added. The
Puncheons holding up to 550 litres. Here it will sit for around six years slowly maturing before blending.
fermentation head is left to develop for a period of between 53 and 60 hours.
DISTILLATION Ardmore’s four Wash Stills and four Spirit Stills make it one of the biggest malt distilleries in Scotland, capable of producing approximately five million litres of spirit per annum. The Wash Stills are charged at 15,000 litres and Low Wines collected for between five to
The maturation of Ardmore TM Traditional Cask
five and a half hours. The Spirit Stills, which
takes place in ex-American Bourbon Barrels
are differentiated by their slightly longer necks,
holding 190 litres of spirit. Matured on site
are charged at a slightly higher level of 15,500
the casks will lie awaiting the time when the
litres with the distillation cycle lasting for about
Master Blender believes they are ready, before
being transferred to quarter casks for finishing.
All Spent Lees (spirit distillation waste) is
Reflecting more traditional times before standard
treated through the distillery’s own copper
bottling age became the norm, no hard or fast
removal plant, which is believed to have been
rules apply to the time the spirit will lie in either
the first in the Scotch whisky industry. Since
cask or indeed when it will be bottled. This is
the conversion from direct fired coal to indirect
down to the judgement and experience of the
steam heating in 2001, Ardmore now make
Master Blender who will decide when the spirit is
two types of spirit, Ardmore (fully peated) and
Tasting Notes for Ardmore™ Traditional Cask Highland Single Malt COLOUR Burnished Gold NOSE At bottle strength the influence of the two styles of maturation casks compliment each other producing a full-bodied smooth aroma. The maturity that shows through comes from the American barrels and the spicy creamy nose from the old style smaller casks. A touch of water allows the full complexity of the Highland peated malt to appear. The rich softness linked with the smooth, slightly dry aroma is combined with just enough earthy peat smoke to avoid being overpowering.
PALATE At bottle strength the full rich flavours burst and fill the mouth with a creamy peat tang and a touch of vanilla’s soft gentleness. If a touch of water is added then the flavours increase with the addition of a sweet ripe fruit start followed by the tang of peat
Full, succulent and quite long
The full bodied smoothness can be best appreciated at bottling strength but with a touch of water the full complexity can be recognized.
ARDMORE BIOGR APHIES Robert Hicks - Master Blender After a distinguished 40-year career in Scotch Whisky, much of it as a Master Blender, Robert Hicks is responsible for the quality and flavour of Laphroaig ® Islay Single Malt, Ardmore TM Traditional Cask, and Teacher’s ® Highland Cream. Mr. Hicks was awarded the first ever Distiller of the Year honour by the International Spirits Challenge in 1998, which he won again in both 1999 and 2003. He then received the Lifetime Achievement Award in London in March 2006.
Alistair Longwell - Distillery Manager Glasgow-born Alistair Longwell began his career in whisky with an engineering apprenticeship
with WM Teacher & Sons. He received a National Certificate and a Higher National Certificate in Electrical & Electronic Engineering and completed his apprenticeship at Allied Distillers Kilmalid facility, having worked in every department on the site. After completing a Certificate in Training Practice and a Diploma in Management Studies, Alistair received a position within Allied Distillers’ (Domeq’s) Malt Distilleries management team, which took him to all of Allied’s malt distilleries: Ardmore, Glenburgie, Glencadam, Glendronach, Glentauchers, Laphroaig, Scapa and Tormore. He also spent a short time as relief manager at ADL’s Beefeater Gin Distillery in London. In 2005, his career came full-circle, when he became the distillery manager of Ardmore, which was founded by WM Teacher & Sons.
Simon Brooking - Master AmbassadoR Born in Edinburgh, Scotland, and a member of the Robertson Clan, Simon traces his roots back to the 13th Century and the Celtic Earls of Atholl. A well-known expert on Scotch whisky, Simon has worked for a number of leading Scotch distilleries, learning the art and science of distilling from the world’s foremost master distillers and blenders. For over 10 years, Simon has led hundreds of Scotch whisky tastings for consumers, bartenders and social organizations. Both informing and entertaining, his presentations have made him an in-demand speaker and spokesperson. Simon’s love of Scotland’s Highlands and Islands has paved the way to his present position as the Master Ambassador for Ardmore and Laphroaig Single Malt Scotch whiskies.