Welcome to day 24. The end is in sight, I hope you all are close to the whisky a day that this doctor prescribes. I know a bunch of you are peat heads and seeing as this is the last day before the big one I found a little something special. Now even though we have already had a Ardbeg in our line up I think you will agree that this one stands on its own. Pronounced ‘Oog-a-dal’, it’s a special vatting that marries Ardbeg’s traditional deep, smoky notes with luscious, raisiny tones of old ex-Sherry casks. Try it with a little water and you might find it will open right up for you.
Tasting Notes
Nose: salty Dutch licorice, coal fired kitchen stove, burnt bacon dripped in maple syrup and seared dates and figs; big dark chocolate with cayenne spice, cinnamon hearts and raw new leather.
Palate: very big, bold, fruity and chewy; smooth smoke drifting over plump wet malted barley; rich spices emerge: fennel, clove and anise leading the way to firm oily peat and Cuban cigar smoke; candied fruits and Christmas cake with bacon infused spicy dark chocolate; underneath the whisky’s bold outer shell are soft fruits: orange, melon, banana and mango; the salt and smoke come back as the whisky comes full circle.
Finish: big, long, oily and coating; more juicy malt, coal smoke fading in and out of earthy peat; the fruits, chocolate and bacon notes are all there too.