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: Through orange chocolate and crème brûlee comes perfume and spice — rose petals, lilac, and carnation, chased by cumin, saffron, and nutmeg. Add water, and delicate fruits and a fresh menthol breeze sneak out.
Palate: Ginger, black pepper, and mint are followed by toffee, demerara sugar, and sugar-coated almonds. Then comes that eucalyptus lift with marmalade and dark chocolate in the backdrop.
Finish: The finish lingers with clove, leather, and peppermint, leaving your tongue humming like it’s been on a spice-market bar crawl.
Nose: Caol Ila's Port Askaig 8 Year Old offers intense aromas of peat smoke, sea salt and fruity notes.
Mouth: On the palate, this single malt from Scotland's Isle of Islay reveals flavors of peat, black pepper, vanilla and dried fruit.
Finish: The finish of this whisky is long and persistent, leaving saline and smoky notes on the palate characteristic of Islay whiskies.
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.