Aultmore 12yr Single Malt Scotch Whisky
Staff Pick

Aultmore 12yr Single Malt Scotch Whisky

Item # 33857 750mL
$84.96 $72.22 / Single Bottle
You Save 15%
$509.76 $433.32/ Case of 6
You Save 15%
This item is being featured in a tasting on: tasting date
This item is featured in: WineClub
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Tasting Notes

The Big Burn of the Foggie Moss, as this century-old distillery is lovingly referred to, is a hard and rare find, indeed, unless you're searching for it in your glass of Dewar's. This turn of the (20th) century producer had been off the radar of most malt drinkers, mostly due to the fact that its most productive years in the 1920s and post-1980s have seen the whiskey allocated as an integral component of the partially secret Dewar's blend. However, the little bit of malt that has trickled out in Flora and Fauna and independent bottlings has garnered the dedication of serious malt connoisseurs. Stylistically, there may be no better malt that perfectly exemplifies what the Speyside style is all about. The 12-year is a blueprint for what defines this region with notes that include sweet malt, heather, chamomile, peanut brittle, fresh pears, macadamia, lemon, lime, honey, melted butter, and a touch of spicy oak heat on the back end.

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Staff Pick Notes

Along with the rising trend of no age-statement Scotch, producers fashion their whiskies towards “today’s” crowd of whisky (ey) drinkers looking for “the next big thing”. Take note of the Aultmore 12yr Single Malt Scotch Whisky. I recently blind tasted this and it sings the notes of a classic Scotch. We’re talking a textbook example of the aromas and flavors revealing the hallmarks of the spirit. This one gets back to basics. . Historically, by asking for it in code the barman could dole out a small portion for sipping. I’ve imbibed this liquid personally, so it’s not hard to see why it was in demand! Notes of sweet spicy malt shine through with subtle baking spice aromas that frame the expertly made distillate. Lemon zest, honey and sweet cream show up while nosing it further.


Astor's Glossary of Terms


As a synonym for Scottish, some people object to the term “Scotch” – but as far as their whisky goes, the Scottish people are required by law to classify the spirit as “Scotch whisky.”


Distillation was brought to Scotland from Ireland by missionary monks in the 6th century. In 1644, the first taxes were imposed on Scottish distillers by England, with the result that most of the nation’s whisky was soon distilled illicitly. With the Parliament’s passing of the “Excise Act” in 1824, licensing fees for distilleries were much cheaper. Distilleries started to take out...

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