Re-review at bottle kill.
Opened June 2020
Departed November 2020
I’m gonna split this review into two parts. If you’re reading this and you’re looking to dip your toe into peated whisky for the first time, keep reading. If you’re one of my regular readers, skip to the end.
For those of you new to scotch. Perhaps you’ve had a nice fruity speyside or highlander, or you’ve tried something matured in a sherry barrel and enjoy the dark fruit and spice that offers, but you’re looking to try the smoky beasts from the south you’ve heard about, I recommend you start here. When you’re looking to get into smokey scotch, most people start at one of three places: Laphroaig 10, Lagavulin 16 (or 8), or Ardbeg 10. I think you ought to start here because (1) Laphroaig is a acquired taste. People either love it or hate it. I’ve been drinking whisky for a while and I still struggle with Laphroaig. Try this one, and if you like it, then move on to Laphroaig. (2) Lagavulin is damned expensive. Yes, it’s Ron Swanson’s scotch, but it’s also $100 on average in the US now because of a combination of import tariffs and Diageo (Lagavulin and others’ corporate overlords) charge an arm and a leg for their products because they no people will pay it, bit the price doesn’t always reflect the quality. Again, try the Ardbeg 10 and if you like it, but are looking for some more complexity and a bit more sweetness, go for the Lagavulin.
Let’s be clear, Ardbeg is still a peat monster, bit I know there’s a lot of new whisky drinkers and users on this app (certainly compared to when I joined) and if you’re looking for your first smokey, start here. It has smoke, yes, but underneath the smoke the malt is quite sweet, with notes of lemon and a slight hint of coconut. Really quite lovely. Plus at 46% ABV, it’s still manageable for a less experienced palate but still offers a lot of flavor. I hope you like this as you go along your whisky journey!
NOW, for my regular readers, here’s the scoop. I meant what I said above, but I think I’ll be moving on from Ardbeg 10. As I finished this bottle I was almost overwhelmed at how sweet it was. After so many years of heavy peat, I hardly notice it (though the Mrs. still hates when I drink it as she claims it stinks up the kitchen, a designation I wear with honor!) and all I can detect is this sweet malt like it’s made in speyside or something. Maybe it’s palate fatigue. Maybe it’s just a more evolved palate. I still have yet to buy a bottle of Cory. Might be my next stop. Loved Ugi. Loved An Oa (despite popular opinion). This was good but left me wanting. Like I said, good first smokey, bit after many years and many drams, doesn’t pack the same punch as it once did. Hope to find that again with the Cory. Cheers all!