Tastes

Visual: In the glass it is a deep gold. Long, thin legs after a swirl. They linger for a while. Nose: The first nosing is a bit lively with the respectable 45.8% ABV. There are sliced apples and citrus, framed by smoke and wood cinders. I didn’t find as much going on nose-wise as I did with the 10-year and 18-year expressions. Further nosing reveals some honey and malt. The palate comes on sweet and salty – saltier than the 10 or the 18 (note: I tasted this right after the 18). It’s got a malty sweetness and maritime salt and iodine similar to the 18. There is also an earthiness to the flavor, not unlike the sensation of smelling the vapors from asphalt right after a brief rain on a hot afternoon. There is a bit of a savory, umami flavor mid-palate and on swallowing. Finish: A long, satisfying finish that does not disappoint. It’s a bit livelier than the 18 – more reminiscent of the 10. Empty Glass: Caramel and dark roasted coffee. This is a good, solid whisky. However, with all things weighed, I prefer the 10-year, and can get it for about $10 USD less. I might pick this up on occasion, when I want something slightly different than the 10. A solid 4-star dram.

Visual: In the glass it is a deep gold. Long, thin legs after a swirl. They linger for a while. Nose: The 45.8% ABV is not readily apparent. The first nosing reminds me of holiday cider enjoyed next to a crackling fire: apples and nutmeg with faint, fragrant smoke. Nosing deeper pulls in darker aromas of charred wood, old wooden building, and a waft of pine needles. The nose is not as medicinal as the 10-year expression. Palate: The palate comes on sweet and salty, with malty sweetness followed by some sea spray and mild iodine. A little bit of kettle popcorn comes through mid-palate. Finish: Much like its younger brother, the 10-year, the 18 finishes long, warm, and satisfying, with some salt and lingering mild medicinal notes. The empty glass smells like a bowl of candied nuts on a varnished table in a library full of old books – with coffee brewing down the hall. In my opinion, it does not present quite as spectacular a sensory experience as the 10-year does. I think the time in the barrel tamed it a bit and perhaps took a little of the fun out of it...That said, it is an excellent whisky, and still comforting to the senses. It just isn’t quite as intense as the 10. Still a five-star dram for sure.

Visual: In the glass it is a deep gold. Thick languid legs form on the sides after swirling. Nose: Charcoal aroma is sensed a foot from the glass, but oddly seems to tame even as the glass is drawn toward the nose. Raisins, salted nuts, and other sweet/salty aromas reminiscent of trail mix or granola bars arrive and then fade into the background as cedar, wet asphalt, and high ABV spiciness come to the fore. I could nose this indefinitely if it didn’t beckon me so insistently to imbibe. Palate: Sweet honey on the tongue quickly develops into an eye-opening pop of alcohol heat – not unpleasantly, mind you – but jolting enough to say, “hey, this is whisky you’re drinking, there, fella.” As the alcohol fades, the cigar ash flavors remind you this is a well peated expression from Islay. With continued sipping, the jolt of the high ABV seems to subside a little (as the palate becomes accustomed), and the dram seems to get sweeter, with honey, hay and malt taking their places mid palate. The peat is well integrated throughout, but tends to be more concentrated pre-finish, with a little dark chocolate bitterness entering the picture. Finish: The finish is long and quite warm. There is a little cigar ash at play, but it is not as ashy/sooty as the Ardbeg 10. However, much like the 10-year expression, the medicinal camphor quality comes through, particularly when exhaling through the nostrils. The dry glass has the smell of dried fruits (mostly raisins), pipe tobacco, cigar ash, and wood. Overall, this was much more enjoyable for the than the 10-year. Would I get this again? Most certainly, if I’m in the mood for a little extra kick of peat beyond my other favorite peated malts (Talisker, Lagavulin). This is a mid-80’s 4-star dram.

I received this as part of a Master of Malt Drinks by the Dram gift set at Christmas. Because it wasn't listed on Distiller at the time, I didn't write a review and I don't have my tasting notes. So, unfortunately, I cannot recall any specifics, except that my impression was very favorable. If I find a bottle down the road, I will re-review and re-rate.

I finally tried this Islay workhorse. It is unapologetically peaty and yet not unpleasant. Visual: In the glass it is a pale straw color, much like a Riesling. A swirl creates a few thin legs. Nose: Smoky and fruity. I’m not sure what the cask finishing is, but I know it isn’t sherry. Ex-bourbon? It is surprisingly bright and citrusy, even floral, given the high reported peat content. It’s also a little oaky and spicy, with a little bit of alcohol kick burning the sinuses. This aspect calms down after a few minutes’ rest. Palate: Surprisingly sweet at first with honey on the attack. Sweetness continues with dark chocolate and fragrant pipe tobacco mid-palate. The body is not particularly full or thick – I’d characterize as medium bodied. A faint flavor of smoked meats looms in the background, but isn’t as prominent as the bacon meatiness of a Talisker 10 or the smoked barbecue meatiness of a Lagavulin 16. Pipe tobacco fades into pipe ash or campfire soot on swallowing. Finish: The finish is long and warm, with soot playing a major role, along with a bit of a medicinal quality comes through, particularly when exhaling through the nostrils. The sooty ash lingers in the nostrils for a while. The dry glass has the smell of Chloraseptic throat spray, soot, and trail mix. My overall opinion is that this whisky is for true peat devotees – a designation to which I have yet to ascend. While I enjoy the boldness of Talisker, the elegance of Lagavulin, and the indescribable perfection of Highland Park (and even Bowmore, but don’t tell Pranay), I thought this was a bit too much to the sooty side. I prefer smoke to soot or ash in my whisky. That’s not to say I didn’t enjoy it, nor that I wouldn’t drink it again. I just would reach for one of the other drams before Ardbeg 10. @Davie Warner, this one didn’t scare me away! I would put this in the low 80’s/100 for 4 minus stars (3.5 if I could) but not because I believe there is anything wrong with the craft of this whisky, it’s just not in my flavor profile wheelhouse.

It has been stated that many eloquent reviewers have posted notes about this classic whisky, so I’m not sure I can add much to the Lag 16 anthology. Nevertheless, here are my thoughts. Visual: In the nosing glass it is a deep amber color. A swirl creates several substantial legs that slowly slide back into the dram. Nose: Dark and brooding with muted smoke, some magic marker, orchard fruits, and salt water. Nosing again after several minutes and a couple of sips, I pick up a hint of dark brown sugar. Palate: Honey sweetness greets the tip of the tongue, with dried fruits showing up mid-palate, along with campfire smoke. There is a meaty quality to the overall flavor, reminiscent of smoked ham and barbecued beef. The mouthfeel is full and rich. Elegant peat and seaweed follow the dram down as you swallow. The savory qualities are accompanied by a continued dried fruit sweetness at the end. Finish: The finish is long and warming, with the peat leaving a satisfying, smoky sensation. Breathing out through the nose reveals just a hint of that medicinal, camphor quality that peat sometimes brings to the party. This is a category defining whisky –representing the best (IMHO) of the Islay whiskies I’ve tried so far. The prices seem to be rising precipitously, but perhaps this is deserved given the respect and admiration this dram garners. I’ve read fairly recently posted reviews that indicated prices in the $55 to $60 US range, whereas I purchased this bottle in February 2017 for $99 in the Tampa area. Pricing is now approaching splurge territory. I suspect if it continues this trajectory, it will migrate to luxury and ultimately to conspicuous consumption! I think this is worth 94/100 for 5 Stars.

Visual: In the glass it is colored somewhere between a pilsner and a hefeweizen. A few good swirls create a few thin legs. Nose: If anyone ever questioned that scotch is distilled beer, this dram is proof. It is very malty/yeasty like a good craft ale with the intensity turned up to 11. There is also some spiciness almost like its whiskey counterparts this side of the pond – reminiscent of rye. After some rest, a few vegetal (carrot) and grassy notes waft in, along with caramel and oak notes. I also get the “cobblestones after the rain” quality that @Damon Williams notes. Palate: Honey sweet, followed by arrival of spicy rye-like notes. Brown sugar mid-palate. This dram has a lot of presence on the palate – it is much less subtle than many of its Speyside cousins. It’s not a bludgeon, but it’s not delicate, either. There’s a bitterness on swallowing that is not unlike the hoppiness of beer, but without the citrusy notes found in a highly-hopped IPA. Sorry for the repeated beer analogies, but for some reason this whisky seems to keep reminding me of it. Finish: The finish is medium long and warming, with the hoppy bitterness continuing for a while, along with some medium-roast coffee notes and lingering brown sugar. Exhalation through the nose results in some aromas that remind me of Rittenhouse Rye. All in all, I really like this one, and agree with @Revkev12 that it is a singular dram, although he picked up many notes I did not, and vice versa. I didn’t pick up as many fruity notes as others. However, for a Speyside, I thought it was exceptionally full and rich, with a lot of bourbon/rye qualities – as well as beer-like notes. I’ll certainly revisit this one. This is worth every bit of 85 points for a solid 4 stars. A hearty recommendation for those who want to try a Speyside that’s a little different than some others, or for bourbon/rye fans that are developing an appreciation for single malt scotch. Postscript: Given that scotch whisky is essentially distilled beer, it is amazing how few scotch reviews reference beer. This label screams “I am beer intensified,” IMHO.

As many have done, I’m going to skip the detailed tasting notes and just say “dittos” all around. This is unquestionably solid, sensual, and enjoyable. The peat is elegant and restrained. The taste and feel are substantial. The finish is long and warming. But for its skyrocketing price ($140 USD in Tampa, versus $85 just a few years ago), this would be a mainstay. When it comes to peated Highland malts, Talisker 10 is my go to. As this is more restrained and elegant, I would have to agree with the expert and put this in the very high 90’s (98? 99?) for a solid 5 stars.

Spicy! Caveat: this review is with ice. I had this at a local watering hole on the rocks. Nose: vanilla, overripe bananas, and rye spice. Palate: spice at the beginning, followed by earthiness/wet soil mid-palate (in a good way), accompanied by more spice. Finish: dry and spicy with a bitter, rye bread note. The mid-palate, finish, and aftertaste all have a thread of dark chocolate running through them. I liked this a lot - maybe it was the good company and the fact that we were celebrating. Perhaps I will try again neat and in a place where I can be more objective. It didn't seem like a $20 USD bottle of rye whisky. I agree with the expert rating and give it 86 points for four stars, factoring in price/value.

Another sample dram, and one I found enjoyable. Nose: Bananas, peaches, and pecans. Palate: sweet honeyed beginning, with development bringing more orchard fruits, and some green tea. With more sips, some nuts present themselves, as well. Finish: medium length, spicy, and nutty with hints of dark brown sugar. Dry glass: oak, cedar, and brown sugar. Enjoyable blend, and can be found in my area for about $40. Good stuff for the price. Accounting for price/value, I give it 85 points for a solid 4 stars.