Ardnamurchan’s AD Cask Strength whisky is a high-octane expression that showcases 87% peated spirit alongside 13% unpeated spirit, matured in 90% ex-bourbon barrels and 10% ex-Sherry butts. Bottled at barrel strength, around 52% ABV, this release distills the essence of the western Highlands into every drop. Coastal peat smoke, ripe orchard fruits, and a welcomed warmth of black pepper spice meet maritime salinity for a bold, uncompromising dram. Like all Ardnamurchan Cask Strength batches, it’s unchill-filtered and bottled at its natural colour, preserving raw intensity and texture.
The AD Cask Strength starts with a mash of local malted barley, a portion of which is peated to around 35-40 PPM before entering both copper wash and spirit stills. After fermentation in a mix of wooden and stainless-steel washbacks, the spirit emerges with balanced phenolics; it's smoky yet fruity. Maturation unfolds primarily in ex-American bourbon barrels, with a splash of ex-Sherry butts added for depth. In Ardnamurchan’s dunnage warehouses, the whisky matures beside the Atlantic shoreline, where salt-laden winds add subtle brine to the casks. When the spirit achieves optimal complexity, it is drawn straight from cask yielding around 52% ABV and bottled uncut.
As a cask-strength offering, AD captures every bold nuance in its peated coastal character, orchard fruit sweetness, and Sherry-cask warmth, without dilution. Its 87:13 peated-to-unpeated ratio is one of the heaviest peated releases from Ardnamurchan, making it a must-try for peat enthusiasts. The combination of barrel types and warehouse microclimate yields layers of tar, peanut brittle, and smoked bacon, all balanced by natural salinity. Batches sell out quickly, underlining the distillery’s growing reputation among collectors.
Pairing Suggestions:Charred octopus with lemon brine, blackened fish tacos with pickled cabbage, or a sharp cheddar on a sea-salt cracker.
Tasting Note:Aromas of coastal peat smoke pierced by vanilla-bean sweetness and bright citrus zest. The taste is further smokiness, with ripe pear and apple, warm oak spice, and a gentle hum of black pepper. This all culminates in a lingering charred driftwood, seaweed salinity, and a final smoldering ember that lingers on the tongue.
Origin:Highlands, Scotland
Alcohol:52.0%