I don't think I ever had a sherried Ardmore, not even from from port or wine wood. Only bourbon-matured ones, so this one from a rum-barrel should be something else. For me, Ardmore is the best peated Highlander, there, now I've confessed! The color is golden. It smells fresh, minty, cloves, peat, fennels, ashes, vanilla. This is one of the freshest and cleanest Ardmores I've nosed. The taste is sweet, smoky, barbecue sauce, cinnamon, leeches, honey, ashes, salted butter, a rich and sweet whisky. The finish is a bit oaky and rubbery, tannic notes. All in all a lot of Ardmore, the strange cask haven't tampered with the evidence...
A worthy alternative to the otherwise good bourbon-matured Ardmores: 7
Next tasting: A rather cheap scotch blend
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