Aultmore is a whisky defined by its intensity, with a production process that emphasizes clarity and slow distillation to bring out its distinctive character. The distillery uses clear wort and long fermentations, while its relatively small stills with downward lyne arms maximize reflux, which helps produce a complex whisky with both fragrant and substantial qualities. This combination of characteristics gives Aultmore a profile similar to Linkwood, fragrant on the nose and full-bodied on the palate.
While Aultmore was historically not widely known as a single malt, it was referred to locally as “a dram of the Buckie road,” named after its remote location along the route between Buckie and Keith. Built in 1896 by Alexander Edward, the distillery was originally intended to supply whisky for blends rather than stand-alone single malts.
In 1923, Aultmore became part of the John Dewar & Sons estate, and it has remained with them ever since. Due to its value as a blending malt, it is said that Bacardi was so keen to keep Aultmore in the fold when acquiring Dewar’s from Diageo that they were willing to walk away from the deal if Aultmore was excluded.
Although Aultmore’s distillery was completely refurbished in the 1970s, making it appear somewhat functional in design, the character of its whisky – now being released as a single malt – showcases the unique qualities that the blenders have kept hidden for many years. Today, Aultmore is being appreciated for its distinctive flavor, which had long been a secret ingredient in blended whiskies.
