KEY FACTS AT A GLANCE 1898 Established by William Teacher & Sons. KEY FACTS AT A GLANCE 1958 Another pair of stills added. 1975 An additional f...

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1898 Established by William Teacher & Sons.



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


bygone era.

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


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

this claim!

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 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.




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

eleven hours.

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.