Reviews

Picked this bottle up at the end of 2024, and I’ve long been savoring it ever since. This scotch pours a pale gold, and the nose is full of intrigue and invitation. I sense very specific and clear notes of sun-soaked pine, peat reek, McIntosh apple, ocean spray, and bright sumac. My child smells honey, ginger, and (always) moss. The palate is simply stunning: apple and pear tart right away, with nori, sour raspberry, and the indelible note of barbecued scallops all leaving quite an impression. The spirit-forward finish is expansive, mouth coating, wood-spicy, and sea-salty, ending with an embellishment of limestone and more kiwi. The empty glass connotes fire of pinewood and sandalwood incense. What makes this whisky so special, aside from its utter uniqueness, is that it seems to paint a picture of its terroir on your senses and in your mind’s eye — you close your eyes and you’re there. There’s a simplicity to it as well in that it is not trying to be anything other than what it is. It’s unrefined, basic, quintessential, wild, and perfect in itself. This has become one of my favorite bottles ever, and I cannot wait to see what else Ardnamurchan creates.

After the AD/ early batch release, one of my favorite bottles of all time, I was excited to see what else is coming out of Ardnamurchan. Ardnamurchan 10 is another stellar and exquisite bottle. I notice the yellow-gold hue and am not surprised that the nose follows suit; I smell candied orange, limestone, pomegranate juice, vanilla, and sweet oak. The plunge into the palate brings delicious malt and tropical notes. I taste guava, olive oil cake, and mangosteen. I also get sea salt, oak funk, and the tangy hint of Rutland red cheese. The flavors swirl and expand, while the mouthfeel is perfectly spirited at 100 proof such that the champagne influence is expressed with nuance instead of garish sweetness. The impeccable proofing ends in an ethereal finish that, right on cue, showcases the peat, along with more marine salt and cola. It finally diminishes into a warm glow in the airway. The empty glass smells exactly like Kix cereal. Bonus: My kid smells lemon, moss, and tree branches. Ardnamurchan has impressed once again.

Skye is the only Scottish island I’ve had the luck to visit. Talisker was my fist ever sip of scotch, or of any whiskey whatsoever. So I’ve been excited to try a bottle from Talisker’s new neighbor from an island I loved experiencing. The deep, sherried hues of the whisky entice. The aromas are well suited to the appearance as I notice barleywine, sweet orange blossom, bacon, cinnamon roll, and lovely bayside notes of tar and kelp. Tangy fruit notes drive the palate (@KoryH says canned pineapple juice — spot on), though the fruitiness gives way to other kinds of sweetness mid-palate, like pork bao and bacon again. The finesse notes up top include more kelp and the cigarette you didn’t realize how badly you wanted. The finish is juicy, sherry forward, and smoky, while the aftertaste is somewhat medicinal. While I’m not left shaken or amazed, finding the flavors a bit underdeveloped, this is a fine offering from Torabhaig and leaves me excited to see what else is in store.

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.