Ardbog Review
Last week I got my hands on two bottles of the limited Ardbog. At retail price. The whisky arrived today, and I thought Id do a review of it. I just typed away as I drank it though.
There are weeks where I dont touch a bottle of a peated Single Malt from Islay, but rather enjoy the fine products of the Scottish Highlands (or the Isle of Jura, like recently with the Diurachs Own). There are Months however, where I drink the peaty Islanders exclusively. Be it some Lagavulin, Laphroig, Talisker, Caol Isla or of course Ardbeg - as long as its peated. So, Im no stranger to the olfactory sensation of nosing a peated Whisky. I literally took a step back as I smelled the Ardbog for the first time though. The vacuum produced by pulling out the cork released enough Aroma to proof that Dr. Bill Lumsden, the Mastermind behind the Ardbeg and Glenmorangie Whiskies was not kidding when he said the Ardbog was all about the peat. Theres more to it than just peat though. When I read of savoury notes, like Iberico ham and olives, Bill Lumsden even mentioned Sardines, I thought it was marketing hogwash. Ardbeg is better than that though, and I shouldve known it. Those notes are really there. In fact, even before one drop of it hit the glass, I was taken back to last years summer vacation to Andalusia and the Algarve, where they grilled sardines basically outside every restaurant, especially on the beach... the complementary olives... the cold, salty, atlantic breeze on the tepid evenings in Lagos... After this sensory time travel I wondered if it is just a coincidence that with Peter Capaldi the new Doctor is a Scotsman. Now that I was back from the Iberian Peninsula, it was time for a taste. Despite its 52.1% ABV, I decided to try it neat at first. Right decision. Despite its strength, the Ardbog is surprisingly smooth; salivation sets in quickly. It picks up in the tasting right where it left off in the nosing - the salty, savory notes continue. Time for a drop of water. Like I remember from the Airigh Nam Beist, the Ardbog opens up really well with the added water - the peat makes way for a plethora of herbal and some mineral notes that blend in really well with the saltiness. The finish is long and sweet, almost syrupy, and bringing back some of the leathery notes I didnt mention in the nosing earlier a little bit.
This is surely one of the best Whiskies Ive ever had - probably number two after the Airigh Nam Beist and pushing the Aberlour Abunadh (batch no. 37) to the third place.
And lucky for you guys, the second bottle is for sale
Slàinte!
- Stefan
Last week I got my hands on two bottles of the limited Ardbog. At retail price. The whisky arrived today, and I thought Id do a review of it. I just typed away as I drank it though.
There are weeks where I dont touch a bottle of a peated Single Malt from Islay, but rather enjoy the fine products of the Scottish Highlands (or the Isle of Jura, like recently with the Diurachs Own). There are Months however, where I drink the peaty Islanders exclusively. Be it some Lagavulin, Laphroig, Talisker, Caol Isla or of course Ardbeg - as long as its peated. So, Im no stranger to the olfactory sensation of nosing a peated Whisky. I literally took a step back as I smelled the Ardbog for the first time though. The vacuum produced by pulling out the cork released enough Aroma to proof that Dr. Bill Lumsden, the Mastermind behind the Ardbeg and Glenmorangie Whiskies was not kidding when he said the Ardbog was all about the peat. Theres more to it than just peat though. When I read of savoury notes, like Iberico ham and olives, Bill Lumsden even mentioned Sardines, I thought it was marketing hogwash. Ardbeg is better than that though, and I shouldve known it. Those notes are really there. In fact, even before one drop of it hit the glass, I was taken back to last years summer vacation to Andalusia and the Algarve, where they grilled sardines basically outside every restaurant, especially on the beach... the complementary olives... the cold, salty, atlantic breeze on the tepid evenings in Lagos... After this sensory time travel I wondered if it is just a coincidence that with Peter Capaldi the new Doctor is a Scotsman. Now that I was back from the Iberian Peninsula, it was time for a taste. Despite its 52.1% ABV, I decided to try it neat at first. Right decision. Despite its strength, the Ardbog is surprisingly smooth; salivation sets in quickly. It picks up in the tasting right where it left off in the nosing - the salty, savory notes continue. Time for a drop of water. Like I remember from the Airigh Nam Beist, the Ardbog opens up really well with the added water - the peat makes way for a plethora of herbal and some mineral notes that blend in really well with the saltiness. The finish is long and sweet, almost syrupy, and bringing back some of the leathery notes I didnt mention in the nosing earlier a little bit.
This is surely one of the best Whiskies Ive ever had - probably number two after the Airigh Nam Beist and pushing the Aberlour Abunadh (batch no. 37) to the third place.
And lucky for you guys, the second bottle is for sale
Slàinte!
- Stefan
