Let’s get rockin’ with a classic peated (but not as you know it) Sherry Bomb from the West Highlands of Scotland. For the first official time in Australia, the very latest release Ardnamurchan Sherry Cask – an aptly named whisky, fully matured in both Oloroso and Pedro Ximenez casks, the Ardnamurchan Sherry Cask 2024!
The casks were a mix of Spanish Pedro Ximenez and Spanish Oloroso Sherry casks (31 in all) with 18 of those peated, and the rest unpeated. The abv of the spirit – distilled by Scott Stewart – coming out of the still was cut from 77.0 to 64.8% before being added to the cask.
A quick word on peat. The peat used by Ardnamurchan is highland peat which is much more woodsmoke or heather oriented – distinctly different to the burnt rubber and iodine-y hospital notes imparted by Islay peat (used in whiskies such as Lagavulin, Ardbeg and Laphroiag). As such, Highland peat lends a much subtler influence over the whiskies it flavours than it’s Islay counterpart.
Ironically founded by indy bottler Adelphi and situated on the Ardnamurchan Peninsula, the Ardnamurchan Distillery is a wonder of modern, sustainable distilling. Hydro-electric powered stills and other ‘footprint-reducing’ technologies have been part of the distilleries DNA since the planning stage. Distilling on the Ardnamurchan Peninsula, one of Scotland’s most isolated areas, adds a rugged maritime character to its whisky.
Although young (established in 2014), Ardnamurchan Distillery is already hoarding its fair share of international gongs for its whisky (World Whiskies Awards 2024), the distillery itself (Icons of Whisky awards 2024) and also three years running (21-24) at the Online Scotch Whisky Awards (OSWA) – a highly respected, community-driven award.
Now a big part of their trifecta of OSWA awards has to do with Ardnamurchan’s complete transparency in their marketing and labelling. Each bottle of Ardnamurchan comes with a QR code that will lead you to everything (and I mean everything!) you could ever want to know about the bottle in your hand. Starting with its unique bottle number, the variety, and where the barley came from (Concerto & Laureate barley from the Broomhall Farm I’m happy to inform our members!), the distiller, the blenders – right through to minutia like Mash Water Temps and a complete cask list for the batch.
And finally, a huge and heartfelt ‘Merry Christmas’ (or whatever holiday you’re celebrating) to all our members. Thanks for all the support, love and feedback we keep on getting! We’re now halfway through our twentieth year and it just keeps getting better. Have a happy and safe holidays, an awesome New Year celebration and we look forward to another great year of whisky in 2026!
Nose: A picture perfect combination of sweet fruit, smokey embers on a beach and a real sense of maritime aging (a ‘sea-side saltiness’ if you will – I think you’ll know what I mean when you taste it) on the nose
Palate: A wave of French oak spice hits quickly up front then melts into the background (like any good supporting chorus) revealing a starring cast of Christmas fruit cake, with definite savoury notes making themselves known as well. Not too sweet, but not wuite dry either – very nicely balanced.
Finish: I’m a big fan of a big finish -and this one doesn’t disappoint! Waves of salted caramel (heavy on the salt too!), burst on a salty beach and recede to allow more of that campfire smoke to waft through.
This is a very nice mix of sherry influenced whisky, light peaty notes and a definite sense of the maritime influence hanging around there as well. Complex, nutty and fruity, yet the salt and peat notes really prevent it getting too sweet and cloying. I”ve had to edit extensively to remove all my uses of the word ‘balanced’ – but that’s exactly what it is. Overall, a delightfully complex and intriguing whisky that will satisfy both the sherry buffs and the peat freaks!
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