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Whisky Reviews for Aultmore 2006 HiSp
21 users have left a review for this whisky and scored it an average of 86.85 points
- give this dram some oxygen and it rewards you with a lot of salty almond caramel. Great stuff with a great complexity and balance even for its age.
- The aroma at first seemed quiet, simple and indistinct, with a palpable tenderness. But it constantly added some new and rather unusual nuances, which prompted him to sit longer and "listen" more closely. Expectations have come true, over time significantly added and "played". Pretty fine work. And then ... A cool pick! Alcoholic, thorny, simple. The pleasure begins and ends at the aroma stage.
Citrus (lemon and orange), palpable, pronounced fruity, light iodine, deeper mineral and herbal nuances, apple-flavored caramel, earthiness, hint of marsh peat, rye bread, pronounced wax (still warm) vanilla, toffee, violets, Kish-mouse grapes, oily aroma.
Prickly, brown, alcoholic, coffee and green apples.
Coffee, dry, alcoholic, pepper, with a sweet apple finish, binds a fresh tree, medium duration.
- Pleasant young Aultmore with a nice Amarone effect. 87/88.
Floral. Yellow fruits, soap, metals, salted caramel and sawdust.
Powerful. Waxy fruits, spicy oak, citruses, honey, caramel and wine.
Long, spicy, fruity.
Nose: evolving ... From the opening there is a light booze, soap and dust, characteristic of old Molts ... After standing for 5 minutes, the light booze remained, but there was a substitution of soap and dust for apple juice.
Taste: very alcoholic ... A drop of water does not hurt ... after which the aroma opens - a cone leaves and a green apple appears ...
In the taste of blood.
Aftertaste: average duration.
Just not my Molt .... I did not go.
- there is something going on in the glass, for the 11 maturity years and a finish of unknown length beautiful intense and varied impressions in the nose! The only slight deduction in my personal B-note results from the fact that the one or the other flavor impression, especially in the taste and in the throat rather something appears rather than to be fully integrated with each other. For an 11-year-old, ambitious but not yet unfairly priced, he is still worth a try-out for Amarone and Aultmore fans!
The rather small independent bottler Hidden Spirits - founded in 2013 in Ferrara in the northern Italian Emilia-Romagna - has specialized itself in the selection of exceptional whiskys and rums and is still not well known to us, even if appropriate bottlings in their like I think very appealing presentation with beautiful labels and an exceptional bottle shape have now found their way into a number of German shops.
This past year also included an 11-year-old Aultmore with an Amarone finish. Amarone, or completely Amarone della Valpolicella (but not to be confused with the much lighter Valpolicella table wines), as Italian red wine from Veneto is certainly an obvious choice of barrel for an Italian bottler. For the dry red wine, similar to sweet wines, some of the grapes are dried before pressing, which leads to a comparatively high alcohol content, intense aromas and sometimes also the clear, eponymous bitterness.
In polished copper with a clear reddish tint, the Hidden Spirit sends numerous quick legs down the glass wall. Sweet and intensely fruity, almost exotic, mango, canned pineapple, pickled lychee, sour cherries and blackberries are on the nose. Together with meringue with a few drops of lime, malted turnip greens, Malaga ice cream, some orange peel and suede, a fine-sweet wine note is created - like faded rose petals in a cigar box, more fruity-heavy than flowery-light.
Underneath tickle the freshly cut grass, a bundle of French herbs and ginger of the Aultmore Brennereicharakters in the nose, with some coconut, yellow pepper, tea and beeswax sometimes almost fresh gauze bandages similar to those otherwise used by Springbank. These different impressions alternate over and over again, with more air, the malty aspects of warm caramel sauce and nougat chocolate from the ex-bourbon base against the fruity bitterness of the Amarone finish increasingly prevail.
Only in the first moment in the taste strong marzipanig-sweet, then immediately rather dry, bitter-burning hot and sour, the sour cherries and thus the Amarone-heritage completely take the helm in the mouth. The herbaceous turnip greens are still there, as well as honey, Málaga ice cream, sugarcane and malted black bread, but always framed by citrus fruits from orange to grapefruit, the blackberries and a few softwood logs. A constant tightrope walk between superficially sharp bitterness and oily sweetness.
The finish slowly rises to the nostrils, nutty marzipan paste, honey and cherry juice meet olive oil. A hearty response to the wine barrel, herbal spice, green bananas, grapes and their pitted cores leave an almost furry impression.