Tastes

Another bottle happily shared with @KoryH. We were intrigued by this one! The nose feels familiar, archetypal of a rich Highland malt suffused with fortified wine wood: fresh bovine leather, 70% cacao dark chocolate, Luxardo cherries, and guajillo chili. The palate boasts black plum, cedar, and luxuriant oak I associate with Japanese whiskey. Fermented fruit, almost an apple cider vinegar note, is apparent as well. The seasoned dryness and minerality I love about Ardnamurchan is almost buried beneath these flavors, an undertone that nonetheless brings the sweetness down to earth. The finish finally brings that to-die-for salted dryness and some coveted peat smoke. The aftertaste is nostalgic, a Swisher Sweet on an early summer evening. On its own, this is a perfectly fine drink. Compared to what amazes me about the other Ardnamurchan expressions, though, this one’s intrigue falls short.

Spending slow time with Traìgh Bhan has been a meditative aesthetic experience. I’m never underwhelmed and always impressed by what I’ve had from Ardbeg, but this one is second to none. I smell kefir lime leaves, sandalwood, pitch, and buttered sardines at the base. Wet limestone, canned chipotles, and toasted sunflower seeds make up the upper- and outermost nuances in this centrifuge of aromas. The palate is perfumey and ethereal. I taste Ceylon cinnamon, lotus flower, and bright moss at first. Smoked trout and chili stuffed green olives are consistent, supportive notes. Then, a punch of fruit dazzles the tongue: starfruit, lime zest, pineapple gummy bear, and a gentle hint of salted cantaloupe. These flavors are revealed slowly, patiently opening and unveiling. The finish is ozonic and saline; vintage oak, lanolin, and salted fruit have the final word. An ode to earth and temporality.

Another stellar Japanese malt. I smell fruitcake and spiced pear, while Kory (whom I’m sharing this bottle with) smells prunes (and he’s right). There’s lots of finesse here, with a funky, sour oak note and gentle thunder at play. On the palate, pastry notes return: peach upside down cake and rich notes of the best tiramisu you’ve ever had. Bright notes of guava are apparent, while gardenia blossoms grace the upper palate. Rain soaked moss and gentle peat smoke add to the subtleties of this whisky, while the oak funk nuance adds depth and intrigue. The finish is gorgeous, with oak spice and sandalwood displacing the dessert notes as the primary tone. A flourish of tropical fruit and salinity send it down. 

The surprise ending to a phenomenal ramen session with some of my favorite people. Thank you Eli! The nose is a well of aromas, with cherrywood and leather polish impressing at once. It smells syrupy, too, and I wonder if it will be a sweeter, thicker whisky. The palate is initially very plummy, and while the mouthfeel is syrupy, it’s not saccharine at all. I taste sandalwood and a pungent oak note — like I’m deep in an ancient wood. It’s incredibly interesting, unique, and indulgent. The rich and syrupy feel gives way to finer notes of green tea and rose petal. On the finish, umeshu and menthol cigarettes. A generous dram shared by a generous friend.

Impressions only, since this drink was the accompanist to a rich, deep conversation with a dear friend. Golden raisin, baking spices, salted maduros, pipe tobacco, with lively heat and heart. One to revisit.

A summertime whisky. Aromas of cantaloupe, peach, lemon cream, and hay. The palate brings dried fig and muesli, while it finishes hot and malty. Simple, shareable, and easygoing.