Ardmore Scotch

Ardmore Scotch is listed under the Scotch category, from the producer Esplanda, with Massachusetts, United States given as the origin. Those two details don't normally go together, because Scotch whisky is by definition distilled and matured in Scotland. Before you buy, check the label for the exact style statement, age and ABV. This page doesn't state any of those, so none of them are assumed here. The notes below describe what Scotch-style whisky usually offers, not a measured profile of this bottle. Scotch-style malt whisky typically leads with cereal and malt, often with honey, dried fruit, vanilla and light oak spice. If this bottle is on the smoky side, expect that to show as a drift of peat, ash or coastal salt on the finish. If it isn't, expect a softer, rounder profile. Pour a small measure neat first and give it a minute in the glass. Then add a few drops of room-temperature water. Water loosens the aromas and often brings out the sweeter malt and fruit notes. It also softens the alcohol bite, which helps if the bottle is bottled at a higher strength. Ice is a matter of taste. One large cube slows dilution and works well for a longer sip, but cold mutes the subtler aromas, so skip it if you are tasting the whisky for the first time. For cocktails, Scotch-style whisky suits a Rob Roy, which is a Manhattan built on Scotch with sweet vermouth and bitters. It also works in an Old Fashioned, where a sugar cube and a dash or two of bitters bring out the malt and oak. A Scotch Highball is another good choice: pour two ounces over plenty of ice and top with cold soda water, then add a lemon peel. It suits whiskies that are lighter and fruitier. For glassware, use a Glencairn or similar tulip glass when you want to nose and assess the whisky, since the narrowing rim holds the aromas. Use a rocks glass for relaxed sipping or when adding ice, and a tall glass for the Highball.