Thanks to /u/throzen for sharing a dram of this one!
It’s hard to find an alternative to Aultmore.
Wait, is this what we’re doing now? Puns? That didn’t even work. Let’s start differently.
Aultmore distillery is distilled in Keith, Banffshire. The name is derived for the Gaelic, which I don’t have to type out because it’s a silly language, for “big burn”. And no, that’s not a future nod to Ashton Kutcher’s early career, it’s the water source, the Auchinderran burn.
Founded by the owner of the Benrinnes distillery, doubled production and then went bankrupt, opened up again in 1904, then closed for World War 1, and finally bought by three different companies between 1923 and 1930. Eventually rebuit in 1970, and is now owned again by Dewars.
Aultmore is quite popular among blenders, and most of what’s made ends up in Dewar’s blends.
Given the average scoring of us, the angry pissed off dickless reviewers, most Aultmores are destined for blending. Which is the reason why I haven’t had many.
The standard malt out for Aultmore is Aultmore 12. Rather the standard, opening version, with the 25 as the premium, and a 21 year old for the travel market.
Edit: Aultmore 18 is also available.
So I had an Aultmore from Master of Malt before, and felt the sherry took over. Let’s make up for that and have one that’s out as the distillery wanted.
Price: $80.20 CAD at the LCBO
Colour: 7.5Y 9/6
Nose: Grass, vanilla, butter, gravel, lime, mushroom, hot sauce
Takes some time to open up. Nice nose on it. More grassy than other standard Speysides. Gets a little hotter as time goes on.
Light nose, but the butter and vanilla is pretty good. I don’t love the gravel side of things, but it’s not too bad.
Taste: Lime, mineral, cereal, caramel, butter
Ever have a Perrier and lime? Yeah, initially like that. Really good mouthfeel too. Thicker than most, the stronger than average alcohol content really benefits this one.
Good amount of butter and cereal notes. It’s not complex or mind blowing by any stretch of the imagination, however nice to sip on.
Finish: Gravel, mineral, butter, arugula, dough
The gravel is quite strong on the finish, with dough that reminds me of Irish whiskey more than a Scotch. Some peppery notes and herbal aspects as well.
It’s not a bad finish, and butter helps anything (seriously, you’ll eat a boot covered in butter). That said, wish there was more fruit.
Conclusion: A slight step above Glenfiddich 12, Glenlivet 12, and other entry level Speyside. This has butter, some sweetness, and more grassy notes. I liked the caramel on the taste, and was sad about a lack of sweetness in the finish.
It’s pretty consistent, has a good mouthfeel, and has a good butter note throughout. It also has some rougher earth notes that may throw you off, are rough, or are youthful. It makes me want to try some more ex-bourbon Aultmores. Perhaps I can find the travel retain one, or maybe some IB ones as well.
Scotch review #616, Speyside review #188, Whisky Network review #1026