Nose: Intense with a burst of charcoal, creosote, tar and molasses caramel, with curious herbal notes, such as fennel, celery and green peppers. Once these disappear, there are notes of milk chocolate, anise and wood smoke.
T: Molasses caramel, anise, salted caramel chocolate, eucalyptus, menthol and briarwood, to name but a few. The 'tingling' and peppery mouthfeel continues, with sweeter flavors giving way to more savory notes like charcoal, smoky bacon, toast and tar.
Finish: The aftertaste is long and lingering, with a touch of peppermint and clove.
Founded in 1815, the Ardbeg distillery prides itself on producing the finest single malt on Islay (IWC). Appreciated by whisky lovers the world over for its pronounced peaty taste and smoky notes, Ardbeg whisky is often recognized as the world's most peaty malt, but is nonetheless renowned for its smoothness, a phenomenon dubbed the 'peaty paradox'. Since 2008, Ardbeg has won over 55 gold and double gold medals in various international competitions, including 'Distillery of the Year' in 2018, 2019 & 2020 (IWC).
Nose: A combination of malty notes, barley husks and smoked peanut skins with burnt toast, smoked raspberries and blackcurrant. There’s a hint of antiseptic as well, accompanied by burlap and just a tinge of cordite.
Taste: Charred meat, a hint of spent matches and cherry liqueur, as well as cured meats and black pepper. Touches of redcurrants and fresh rubber, as well as streaky bacon, wood smoke and smoke paprika powder.
Finish: Medium to long. More pepper, decent salinity and definitely more rubber
Nose: Glenmorangie A Tale of Ice Cream reveals sweet, creamy aromas, reminiscent of vanilla and caramel. Feel: On the palate, this whisky reveals notes of vanilla ice cream and tropical fruit, with a touch of white chocolate. Finish: The finish is smooth and creamy, leaving a sensation of freshness on the palate.
Distilled in 2007, bottled at 12 years of age. Single wine cask / outturn of 379 bts.
Notes of vanilla, strawberry and lemon.
Nose: Intense with a burst of charcoal, creosote, tar and molasses caramel, with curious herbal notes, such as fennel, celery and green peppers. Once these disappear, there are notes of milk chocolate, anise and wood smoke.
T: Molasses caramel, anise, salted caramel chocolate, eucalyptus, menthol and briarwood, to name but a few. The 'tingling' and peppery mouthfeel continues, with sweeter flavors giving way to more savory notes like charcoal, smoky bacon, toast and tar.
Finish: The aftertaste is long and lingering, with a touch of peppermint and clove.