Tastes

As salty and acrid as the smell of an Ardbeg must be, as viscous and full as an oil lamp hanging on the bow of a ship that sails the ocean, along with cloves, orange, chocolate, licorice, vanilla and coconut. There is also a clear woody component, with pine needles and damp wood, resin, to which a hint of leather is added. All well balanced and harmonious, pungent. Silky on the palate, it slips, leaving a patina almost chewable on the tongue, with the sweetness that caresses it with a sugary and caramelized profile, but you can't fool yourself, the peat is well present, moist and fleshy, with the acrid smoke that pinches the walls of the mouth. Liquorice and chocolate rest together, with the leather soaked by the splashes of the ocean as a counterpoint, leaving the citrus fruits (orange, but also a scratch of lemon peel) in the background. In length, on the damp wood of the bonfire are thrown some car tires, just to revive the atmosphere, with the peat that is still lively despite the not so young whisky. More coconut in the background. Moss. Complex and layered. A finish that fills the mouth for a long time, with ash, ocean, chocolate, orange, leather... even the empty glass recalls the flavors just picked. Rich and full without being explosive, age has greatly benefited this Ardbeg confirming its spirit, which is fully recognizable but reflective, with the strength softened by time but not bent. The aromas are well balanced, the alcohol content very centered, it requires attention and care, strange to say almost, but it is a meditative Ardbeg.

(Batch 18) The nose is very cuddly and sweet, with the peat more mineral than toasted surrounded by ripe plum, dried apricots, candied orange, raisins in spirit, honey and chocolate. Tea leaves, scent of leather. Despite the important gradation, it is fresh and delicate. The warmth of the alcohol is released on the palate, but without biting, pushing the peat that reveals its fleshy side while remaining gentle, a puff of smoke on the sweet notes of caramel, cinnamon, ripe pear, candied orange, lemon zest. Mineral note well present, on the background damp wood and still leather. Rather long finish, of ash, plum, lemon, wood. An unusual yet recognizable Springbank, with a gentle soul that does not hide a rougher side, presenting itself with a varied and complex drink while remaining affordable.

This whiskey is distilled from malted and non malted barley, and has a nose with a lot of cereal and wood, with a strong sweet component of vanilla, maple syrup, caramel, green apple and almonds. Herbaceous background profile, with a slight balsamic note. The palate is clearly spicy, with nutmeg and star anise, but it is always the sweet side that is the master, here softer and silkier, of butter cookies, lots of fruit (apricot, peach, ripe apple), lemon peel, honey, chocolate chips, caramel, wood. Still a subtle balsamic background note. The finish is quite long and spicy, of cereal, wood, honey and fruit. The three casks work together to create a very pleasant and rich whiskey, sweet and fresh at the same time, full of taste and very drinkable. An excellent job.

There is not so much peat smoke on the nose, it is more of a marine and vegetable connotation, with a strong sweet and fruity component: apricot tart, ripe pear, milk chocolate, vanilla, marshmellow. It is a very humid smell, almost like undergrowth, which evokes the idea of a warehouse with walls soaked in ocean water. Along the length the smoke emerges more, of (obviously) wet and burnt wood. And it is the palate that is faithful to the name of this bottle, with the wooden ashes that fill the mouth, always with a strong moist and vegetable connotation. Oily and full, the gradation adds a spicy touch that goes well with the harmonics of red fruits and chopped hazelnuts, salted butter, dried dates. Slight background medicinal note. Medium long and medicinal finish, of ash, salt, toasted wood, chocolate. Whisky centered with respect to the title of the bottle, with the smoke present but not invasive, well representing the spirit of Bowmore without particular incisiveness. Taking into account the relatively low price, especially when compared to that of the first release, is a whisky that deserves to be tried.

The smell is quite caressing, soft, with the pungent and sulphurous peat that initially stays a bit on its own, leaving room for apricot, peach, vanilla, orange peel, a pinch of hazelnut and licorice. Well present a fresh and herbaceous profile. Over time, the peaty component grows without overwhelming, with a pleasant salty touch. Very delicate, age has made the whisky decidedly wise and calm. On the palate it confirms its gentle spirit, while revealing a rougher aspect of leather and tobacco that is grafted onto the fruity and herbaceous notes, more dome thanks to the smoky and saline peat that becomes more present. Much licorice, a touch of honey, a bitter note of rhubarb, toasted wood. Round and compacted. Medium finish, burnt wood, licorice, orange, hazelnut. A higher gradation would have given it more character, and it's a shame because the features to be a really remarkable whisky are all there, and the ripening has however greatly benefited the whisky. It remains a very pleasant drink, but not exactly unforgettable.

The strong alcohol content is well perceptible on the nose, without being annoying, on the contrary supporting a beautiful herbaceous and balsamic freshness, with aromas of amaretto, lemon zest, peach, pineapple, candied orange, sugar glaze. Malt is very present, with a certain hint of yeast. I would say, quite young. The alcoholic blow on the palate is understandably tough, but not very balanced: the aromas of Tomatin usually are not so strong, but here they are really turned off by the gradation. Still a lot of malt, accompanied by cinnamon, raisins, pineapple, mango and a touch of citrus. The aromas struggle to emerge, burn quickly and leaving only alcohol and wood. Medium finish, alcoholic and astringent, of malt, wood and cinnamon. Cask strength bottlings attract a certain slice of the market, but it is not like that you have to chase them at all costs, and above all you need to know how to create them. The alcohol here asphalts everything, revealing the inadequacy of Tomatin's more than good whiskies to support this high alcohol content. Perhaps a more decisive aging would benefit, but this is defintely not the case: you appreciated just the smell (from which it can be inferred it could do better), but they can do much more.

A light but slightly annoying alcoholic whiff greets the nose, taking more than necessary to abandon the smell, which as expected is sherried but not too much: ripe plums, cinnamon, cherries, toffee, honey, lemon zest. Persistent background wood. A slightly metallic trace is presented with every sip, in a rather dry drink, always a little too alcoholic for its 40 degrees, elements that break the aromas, leaving the fruity and soft hints in the background, with traces of hazelnuts, raisins in spirit, plums, spices (with a slight peppery touch), lemon and a light herbaceous note. More wood to embrace everything. Medium finish, dry, of alcohol, hazelnuts, cinnamon, wood. A whisky that I would call negligible, at that price (and even less) and with that aging you can finde better stuff (Tomatin 12yo or GlenAllachie 12yo are much better, or remaining in the declared double maturations, a Balvenie 12yo), of the Macallan's proverbial elegance you find very little here, replaced by a lot of disorder and sloppiness.

My Lord, the red wine is quite strong here! The first approach to the glass is of very clear red fruit, with an explosion of strawberries, blueberries, cherries, plums... sweet and sour, where sherry and wine team up to asphalt everything else on the nose. Digging in this fruity blanket, you can find some marzipan, nutmeg, dried dates, some hazelnuts. The influence of the barrels is very strong, quite too much. And it's the sherry that dominates the palate, very pasty, with raisins infused in alcohol, cinnamon, a touch of pepper, dark chocolate, plums, light woody background. Warm and soft, but fairly flat and monotonous. Medium finish, slightly ashy, spicy, of wine, cherries, wood. Definitely the least interesting of the three NAS of the Glenglassaugh core range, the contribution of wine barrels disturbs the aromas on the nose and then practically fades on the palate, which remains in the wake of the thousands and thousands sherried already on the market. Surely it is not to be thrown away, given the price, but it is largely negligible.

The peat greets the nose, although not as pungent and acrid as one might expect. There is a deep marine scent of iodine and salt, which permeates the nose overcoming the blanket of ash, on whose waves almonds, roasted marshmellows, vanilla, plums, ripe peach and lemon zest are carried. Background medicinal note. The used liquid ashtray slips and burns in the mouth (you get all of its alcohol strength), creating a permanent layer that remains between one sip and the other, on which the strongly coastal scents flow accompanied by pepper, licorice, cloves, marzipan... the sweetness is almost annihilated by the ash and maritime power of the whisky, which brings out the spices and the macilent and sulphurous nature of the peat, naked and contemptuous. Here there is no great complexity, stratification, aromas that intertwine, it is a linear and cynical drink, almost primordial, stunning. Very long finish, of carbonized algae mixed in salted water, licorice, lemon. An incisive, decisive, uncompromising taste that enhances the island and oceanic spirit of the whisky creating an intense, brutal, even difficult, but satisfying experience. A braggart whisky. If you love peat in its most organic and infernal nature, this whisky is for you.

The nose is very citrus and gentle, with an enveloping hint of wax pastels. Honey and vanilla caress the nose, opening the door to more fruity tones, of pineapple and mango, and sweet, almond nougat. Very elegant and harmonious. On the palate it is slightly spicy, with cinnamon and a touch of pepper, increasing the fruity and tropical soul together with vanilla and honey wrapped in wax. Citrus fruits are always very bright and present, with a predominance of lemon, together with a herbaceous and balsamic touch on the background. Very pasty and rich, with a rhubarb note that creeps in the aromas and revives the experience, keeping it varied and engaging. Long and balsamic finish, made of wax, lemon, rhubarb and wood. Stratified and complex, elegant and almost austere, it takes time and concentration to grasp its facets, it is certainly not suitable for a distracted drink in its fiercely elitist essence.