Aultmore
The Story
Situated in the misty, boggy terrain of the ‘Foggie Moss’ just north of Keith in Speyside, Aultmore (derived from the Gaelic An t-Allt Mòr, meaning ‘big burn’) was founded in 1896 by the prolific Alexander Edward. Historically, Aultmore has been one of the whisky industry’s most revered ‘Top Class’ blending workhorses. It survived the infamous Pattison crash of 1898 and eventually found its long-term home with John Dewar & Sons (now owned by Bacardi) in 1923.
For decades, the distillery was operated almost entirely in secret to supply core malts for massive global blends like Dewar’s and VAT 69. It wasn’t until 2014 that Bacardi officially stepped Aultmore out of the shadows, launching a dedicated, premium single malt core range that finally allowed this exceptional spirit to shine on its own.
The Character & Production
Aultmore produces a classically delicate, fresh, and grassy Speyside spirit, but with a remarkable underlying intensity and weight. This specific character is achieved through a meticulous production regime: the distillery uses crystal-clear wort and a relatively long fermentation time (around 56 to 60 hours) in traditional Scottish larch washbacks, which encourages a vibrant, fruity wash.
The distillation takes place in four plain-shaped pot stills equipped with downward-sloping lyne arms. This setup captures a heavier, more viscous spirit than one might expect from its fresh, floral aroma. Unpeated and bursting with notes of crisp green apple, citrus zest, wild herbs, and sweet pastry, the new-make spirit is incredibly versatile. It thrives equally well when left to develop vanilla and coconut notes in first-fill ex-Bourbon barrels, or when taking on rich, spicy dried fruits and nuts in Oloroso Sherry casks.
The Facts
Capacity: 3.0 to 3.2 Million Litres Per Annum
Malt Specification: Unpeated
Mash Tun: 10-tonne Stainless steel Steinecker full-lauter
Stills: 4 (2 Wash, 2 Spirit)
Condenser Type: Shell and tube
Heat Source: Steam
Washbacks: 6 (Wooden – Scottish Larch)
Fermentation Time: 56 to 60 hours
Water Source: Auchinderran Burn (from the Foggie Moss)
Malt Specification: Unpeated
Mash Tun: 10-tonne Stainless steel Steinecker full-lauter
Stills: 4 (2 Wash, 2 Spirit)
Condenser Type: Shell and tube
Heat Source: Steam
Washbacks: 6 (Wooden – Scottish Larch)
Fermentation Time: 56 to 60 hours
Water Source: Auchinderran Burn (from the Foggie Moss)
Performance & Returns
For the vast majority of its history, Aultmore’s output was fiercely protected by blenders, making official single malt releases practically non-existent outside of limited Flora & Fauna or Rare Malts editions. However, since Bacardi’s successful 2014 rebranding – and with expressions like the 18-Year-Old winning top accolades at the World Whiskies Awards – Aultmore’s brand equity as a standalone single malt has skyrocketed.
For cask investors, Aultmore represents a highly strategic hold. Independent bottlers constantly seek out this spirit because of its impeccable reputation among connoisseurs and its outstanding ability to age gracefully over decades. A well-matured Aultmore, particularly one aged 15 years or more in a high-quality Sherry butt or Bourbon barrel, commands a premium on the independent market. It offers a perfect balance of historic pedigree, a scarcity of older official stock, and rising global prestige.
“A blender’s darling turned single malt star. Born in the mists of the Foggie Moss, Aultmore’s fresh, grassy, and surprisingly weighty spirit is a masterclass in Speyside distillation. With Bacardi heavily investing in its premium status and sustainable future, securing a cask of this historic malt offers investors a brilliant combination of rarity and rising global demand.”
