10 years old, distilled 5th October 2004, 62.7% abv, first fill white wine hogshead, 270 bottles

The nose has smokey bacon crisps, vanilla, and a hint of raspberry. The mouth-feel is thin and fierce, with no coating - yet the strong flavours still linger considerably. The body has vanilla, burnt bacon fat and a touch of liquorice. The finish is barbecue smoke and a faint touch of vanilla.

Water brings tight, thin, short lived whorling. The nose now has a slightly more herbal note - rosemary alongside the smokey bacon. The body has also gained herbal notes, with rosemary and hints of sage. There's also a hint of fruit, perhaps pineapple. The finish is sweeter - more vanilla, less smokey bacon.

A belter of an Ardmore. Remind me again why anyone thinks only Islay can make a smokey whisky?

3.5/5