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Useful Information

If you are on the south coast road of the "Kildalton Shore" from Port Ellen to the Kildalton Cross, you will inevitably find yourself at the gates of the Ardbeg distillery. It is named after the Gaelic expression for "small hill", Taigh - stail Àirde Beaga. The Ardbeg brand Wisheys are known for their intense, aromatic – smoky and peaty notes. The statement to describe the Ardbeg whiskeys as "heavily peated" is not wrong, but still too "very simplistic". The whiskeys of the neighboring distilleries Laphroaig and Lagavulin are peated about the same as those of Caol Ila and yet the smoky notes are very different in all of them. This begs the question of why? This is largely due to the different distillation processes. The tube that connects the gooseneck of the spirit still with its belly guides the condensed liquid back into the still. This reflux not only increases the complexity of the brand, it also makes it lighter because the vapor gets more copper contact. The result of this process is simple, "sweetness". In addition, the fermentation period was extended. Short fermentation times give a brand a sharp smoky note, while a long fermentation process makes it significantly creamier and contains more acid.

Flavors

The name Uigeadail comes from the lake of the same name, from which the Ardbeg distillery gets its peaty water. After the maturation process in bourbon and sherry barrels, it is not cold filtered and at barrel strength with 54.2% vol. bottled. The Uigeadail can confidently be called Ardbeg in its most massive form. In the nose it surprises with a ripe and smoky note, as well as a concentrated sweetness, which is composed of dark fruits, christmas cake, floral notes, fresh sea air, oily leather up to notes of chocolate and raisins. In terms of taste, it is initially cautious on the palate, but this quickly changes to expansive and elemental, where it unfolds its full strength and full-bodied texture. This convinces with a fascinating balance between sweet sherry, malt, peat, winter spices and deep smoky flvors, which are repeatedly broken through by the alcohol. The astonishingly long finish with deep mocha, raisins, light peat and aromatic smoke notes rounds off the enjoyment.

Useful Information

If you are on the south coast road of the "Kildalton Shore" from Port Ellen to the Kildalton Cross, you will inevitably find yourself at the gates of the Ardbeg distillery. It is named after the Gaelic expression for "small hill", Taigh - stail Àirde Beaga. The Ardbeg brand Wisheys are known for their intense, aromatic – smoky and peaty notes. The statement to describe the Ardbeg whiskeys as "heavily peated" is not wrong, but still too "very simplistic". The whiskeys of the neighboring distilleries Laphroaig and Lagavulin are peated about the same as those of Caol Ila and yet the smoky notes are very different in all of them. This begs the question of why? This is largely due to the different distillation processes. The tube that connects the gooseneck of the spirit still with its belly guides the condensed liquid back into the still. This reflux not only increases the complexity of the brand, it also makes it lighter because the vapor gets more copper contact. The result of this process is simple, "sweetness". In addition, the fermentation period was extended. Short fermentation times give a brand a sharp smoky note, while a long fermentation process makes it significantly creamier and contains more acid.

Flavors

The name Uigeadail comes from the lake of the same name, from which the Ardbeg distillery gets its peaty water. After the maturation process in bourbon and sherry barrels, it is not cold filtered and at barrel strength with 54.2% vol. bottled. The Uigeadail can confidently be called Ardbeg in its most massive form. In the nose it surprises with a ripe and smoky note, as well as a concentrated sweetness, which is composed of dark fruits, christmas cake, floral notes, fresh sea air, oily leather up to notes of chocolate and raisins. In terms of taste, it is initially cautious on the palate, but this quickly changes to expansive and elemental, where it unfolds its full strength and full-bodied texture. This convinces with a fascinating balance between sweet sherry, malt, peat, winter spices and deep smoky flvors, which are repeatedly broken through by the alcohol. The astonishingly long finish with deep mocha, raisins, light peat and aromatic smoke notes rounds off the enjoyment.

Wissenswertes

Der Auchentoshan Three Wood Single malt durfte in Drei Fässern reifen. Dieses Verfahren verleiht dem Lowland Whisky einen milden Charakter, welcher auch für Einsteiger gut geeignet ist. Bourbon und Sherry Fässer sorgen für den einzigartigen Geschmack und Aromen.

Aromen

In der Nase besticht der Auchentoshan mit reifen und ausgeprägten Aromen. Im Geschmack überzeugt er die Genießer mit Holz-, Sherry- und Kakaoaromen. Durch seine 43% Alkoholgehalt schmeckt man ein leichtes Prickeln in Kombination mit einer leichten Würze im Abgang. Begleitet werden die Aromen von einem süßlichen Beiklang.

Wissenswertes

Die Zweiteilung zwischen leicht und schwer ist entlang der gesamten Speyside zu spüren, manifestiert sich am stärksten am Fuße des Ben Rinnes. Am unteren Hang des Berges steht die Destillerie Glenfarclas. Bereits beim ersten Schluck outet sich der schwersüße, grüblerische Rohbrand als Mitglied der schwergewichtigen Fraktion. Der Whiskey wurde durch verschiedene Markterfordernisse in diverse Richtungen gedrängt, doch die Marke Glenfarclas ist ihren Ursprüngen treu geblieben. Bei einem Blick auf die Brennblasen – die größten an der Speyside – gewinnt man den Eindruck, als favorisiere die Destillerie den leichten Stil.

Aromen

Der Glenfarclas 10 Jahre zeichnet sich durch seine Komplexität und Vollmundigkeit aus. Nach seiner zehnjährige Reifephase in ehemaligen Sherryfässern duftet der Glenfarclas wunderbar nach Sherry, Malz, umgarnt von etwas Torfrauch. Der Gaumen wird von einer angenehmen Süße umschmeichelt, die die ausgewogenen Malz -, Rosinen -, Zitrus – und Malzaromen wunderbar untermalt. Der intensive und langanhaltende Abgang ist von sanft – würzigen Aromen geprägt.

Worth knowing

Like other distilleries, Talisker first had to survive a series of fire disasters before it was able to become the most popular distillery in the region. Their "signature" product and bestseller is appropriately named after them.

Aroma

The aroma of this single malt is incredibly multifaceted, with fully ripe fruit tones of citrus and tropical fruits. But also the characteristic Skye aromas, somewhat reminiscent of milder Islays, are immediately present and remain so on the palate: peat and smoke, combined with a salty-mineral sea scent. But the whisky also has a good dose of pleasant honey/caramel sweetness. The spicy nuances take hold more and more, but the ravishing fruitiness is permanently present - until the never-ending finish. Absolutely balanced!

Useful Information

If you are on the south coast road of the "Kildalton Shore" from Port Ellen to the Kildalton Cross, you will inevitably find yourself at the gates of the Ardbeg distillery. It is named after the Gaelic expression for "small hill", Taigh - stail Àirde Beaga. The Ardbeg brand Wisheys are known for their intense, aromatic – smoky and peaty notes. The statement to describe the Ardbeg whiskeys as "heavily peated" is not wrong, but still too "very simplistic". The whiskeys of the neighboring distilleries Laphroaig and Lagavulin are peated about the same as those of Caol Ila and yet the smoky notes are very different in all of them. This begs the question of why? This is largely due to the different distillation processes. The tube that connects the gooseneck of the spirit still with its belly guides the condensed liquid back into the still. This reflux not only increases the complexity of the brand, it also makes it lighter because the vapor gets more copper contact. The result of this process is simple, "sweetness". In addition, the fermentation period was extended. Short fermentation times give a brand a sharp smoky note, while a long fermentation process makes it significantly creamier and contains more acid.

Flavors

The name Uigeadail comes from the lake of the same name, from which the Ardbeg distillery gets its peaty water. After the maturation process in bourbon and sherry barrels, it is not cold filtered and at barrel strength with 54.2% vol. bottled. The Uigeadail can confidently be called Ardbeg in its most massive form. In the nose it surprises with a ripe and smoky note, as well as a concentrated sweetness, which is composed of dark fruits, christmas cake, floral notes, fresh sea air, oily leather up to notes of chocolate and raisins. In terms of taste, it is initially cautious on the palate, but this quickly changes to expansive and elemental, where it unfolds its full strength and full-bodied texture. This convinces with a fascinating balance between sweet sherry, malt, peat, winter spices and deep smoky flvors, which are repeatedly broken through by the alcohol. The astonishingly long finish with deep mocha, raisins, light peat and aromatic smoke notes rounds off the enjoyment.

Useful Information

If you are on the south coast road of the "Kildalton Shore" from Port Ellen to the Kildalton Cross, you will inevitably find yourself at the gates of the Ardbeg distillery. It is named after the Gaelic expression for "small hill", Taigh - stail Àirde Beaga. The Ardbeg brand Wisheys are known for their intense, aromatic – smoky and peaty notes. The statement to describe the Ardbeg whiskeys as "heavily peated" is not wrong, but still too "very simplistic". The whiskeys of the neighboring distilleries Laphroaig and Lagavulin are peated about the same as those of Caol Ila and yet the smoky notes are very different in all of them. This begs the question of why? This is largely due to the different distillation processes. The tube that connects the gooseneck of the spirit still with its belly guides the condensed liquid back into the still. This reflux not only increases the complexity of the brand, it also makes it lighter because the vapor gets more copper contact. The result of this process is simple, "sweetness". In addition, the fermentation period was extended. Short fermentation times give a brand a sharp smoky note, while a long fermentation process makes it significantly creamier and contains more acid.

Flavors

The name Uigeadail comes from the lake of the same name, from which the Ardbeg distillery gets its peaty water. After the maturation process in bourbon and sherry barrels, it is not cold filtered and at barrel strength with 54.2% vol. bottled. The Uigeadail can confidently be called Ardbeg in its most massive form. In the nose it surprises with a ripe and smoky note, as well as a concentrated sweetness, which is composed of dark fruits, christmas cake, floral notes, fresh sea air, oily leather up to notes of chocolate and raisins. In terms of taste, it is initially cautious on the palate, but this quickly changes to expansive and elemental, where it unfolds its full strength and full-bodied texture. This convinces with a fascinating balance between sweet sherry, malt, peat, winter spices and deep smoky flvors, which are repeatedly broken through by the alcohol. The astonishingly long finish with deep mocha, raisins, light peat and aromatic smoke notes rounds off the enjoyment.

Worth knowing

The Great Northern Distillery, based in Dundalk, should be familiar to some lovers of Irish whiskeys, as it produces both the malt whiskeys and the grain whiskeys of the Fitzwilliam brand and relies exclusively on non-GMO raw materials. The Fitzwilliam Irish Single Malt Peated is distilled three times in the Irish Pot Still - process and then matures in American oak barrels.

Aromas

After pouring, a sweetness reminiscent of pear brandy initially unfolds, accompanied by a hint of grain and a light peaty note. The multi-layered notes of the bouquet are quickly echoed on the palate, complemented by notes of fresh forest herbs and coffee candy. The equally round and light finish is animating to treat yourself to a second glass.

Wissenswertes

Die Glen Garioch Destillerie ist eine der ältesten und östlichsten Brennereien in Schottland. Diese stellt seit 1797 in der Marktstadt Oldmeldrum Whisky her. Alle Single Malts werden nicht gekühlt und behalten, wie die Natur beabsichtigt, ihre natürliche Farbe. Diese kann man wunderbar mit ihrer Malzigkeit und cremigen Textur genießen.

Aromen

In der Nase wirkt der Glen Garioch sehr voll und leicht fruchtig. Doch sein Charakter hat noch mehr zu bieten. Noten von Holz und Würze drängen sich hervor, begleitet von vanilligen Aromen. Er wirkt recht schwer im Geschmack, aufgrund seiner 48% Alkoholgehalt. Im Finish treten mehr Sherry, Kakao und Getreide Aromen zum Vorschein. Dieser Single Malt ist eher was für Erfahrene Genießer.

Worth knowing

The current edition of the limited vintage bottlings easily maintains the top level of its predecessors - and is thus a very hot tip for fans of intense, full-bodied Islay single malts! You can taste the minimum 9-year maturation in bourbon and sherry casks.

Flavours

With all the power and depth of flavour that the 50% behemoth naturally possesses, it nevertheless reveals itself to be strikingly delicate and fragrant on the nose, with honey sweetness and floral notes. On the palate, the bewitching impression continues seamlessly. Aromas of ripe and dried fruits - plums, apricots, dried dates - dominate at first, but are visibly complemented by more tart facets. Leathery astringency is just as noticeable as the piquant "zing" of oriental spices. The initial fruitiness remains in the finish, but the flavour becomes more and more complex - toasty, "umami" and with the typical peat accents, but also fine acidity, the grenade ends.

Wissenswertes

9 Jahre lang reift dieser kraftvolle Bolide in stark ausgekohlten Eichenfässern, und fast in originaler Stärke wird dieser originale Kentucky auch abgefüllt. Ein vereinnahmendes Vergnügen – schmeckt pur wie auch leicht verdünnt!

Aroma

Vom Fleck weg steigt dem Genießer ein komplexes Bouquet in die Nase. Die erwartete Eichennote hält sich im Hintergrund, im Mittelpunkt steht kerniger Roggen, abgefedert von süßen und erdigen Facetten, aber auch Bourbon-typischer Vanillesüße. Das Geschmacksbild ist wuchtig, die Vielschichtigkeit bleibt jedoch unvermindert erhalten. Verblüffend ist die ausgeprägte Süße; neben ganz klassischen Whiskey-Aromen schlägt zunehmend auch eine feine Schokoladigkeit durch. Das Mundgefühl ist frappierend weich und lässt an Vanillecreme denken. Im Abgang wiederum hält sich ein würziger Grundton, der Nachhall ist lang. Ein gewaltiger Brand!

Wissenswertes

Die Lagavulin Distiller`s Edition gehört zur Classic Malts of Scotland Reihe, das bedeutet, dass die einzelnen Whiskeys nach der typischen Reifezeit für weitere sechs Monate in edlen Pedro - Ximenez - Sherryfässern gelagert werden. Auf jeder Flasche werden Jahrgang, Abfülldatum und Chargennummer vermerkt, dies gilt als Beweis dafür, dass es sich um eine limitierte Abfüllung eines zweifach gereiften Single Malt Jahrgangswhiskey handelt.

Aromen

Das Sherry Holzfass spielt für den Charakter dieses kraftvollen und rauchigen Malts eine entscheidende Rolle. In der Nase betört er mit einer frischen Meeresbrise, die von intensiven Torfrauch und Vanillenoten begleitet wird. Die rauchigen Noten werden von an eine Rosinen erinnernde Süße durchbrochen und lassen somit den knusprig gerösteten Malz - und jodhaltigen Torfnoten den Vortritt. Am Gaumen macht sich eine schmackhafte Süße breit, die von Gras – und Malzaromen begleitet wird. Sobald sich der Whiskey weiter öffnet, spielt sich ein abwechslungsreiches Aromenspiel mit mundfüllenden „Torf – Attacken“, salzigem Tang -, Kaffee -, Vanille und dezenten Fruchtaromen ab. In einem unglaublich langanhaltenden Abgang klingt dieses perfekte Islay Geschmackserlebnis mit Frucht -, Torf – und Eichenholzaromen ab.

Wissenswertes

Das besondere beim Laphroaig Quarter Cask ist, dass dieser in kleineren Fässern als üblich mit nur ca. 125 Litern Inhalt reift. Durch diese Vorgehensweise bekam dieser Single Malt seinen berühmten Namen „Quarter Cask“. Das Ergebnis dieses Prozesses – eine perfekte Kombination aus Eiche und Rauch. Aufgrund der doppelten Lagerung in amerikanischen Eichen Fässern nimmt man ein intensives Eichen und Vanille Aroma in der Nase wahr.

Aromen

Der Quarter Cask ist mit seinen 48% Alkoholgehalt deutlich stärker abgefüllt. Dennoch liefert er einen unverwechselbaren und intensiven Geschmack aus Rauch, Torf und einer leichten Süße. Diese Aromen finden sich auch im Abgang wieder neben Nuancen von Eiche, Toffee und Karamell. Definitiv ein komplexer Begleiter für genussvolle Abende.

Wissenswertes

Seit 2018 ersetzt dieser Edelbrand die 10jährige „Vorgängerversion“. Wie alle Tamdhu-Malts ist er ausschließlich in Sherryfässern gereift. Ungewöhnlich ist die reizende, grazile Form der Flaschen, die an viktorianisches Design erinnert.

Aroma

Gleichzeitig würzig, fruchtig und ätherisch strömt der Duft des Whiskys in die Nase. Zimt ist ebenso zu riechen wie Zitrusfrüchte, Dörrobst und frische Kräuter. Am Gaumen ist sofort die Lagerung in Sherryfässern zu erahnen. Das Geschmacksbild ist weich und süß, verführerisch fruchtig, dabei aber auch hinreißend „Umami“ – buttrig, mit samtigem Mundgefühl. Dunkle Beeren, aber auch vollreife tropische Früchte kommen in den Sinn. Insgesamt sind es doch vor allem die dezidiert fruchtigen Facetten, die das Genusserlebnis am stärksten prägen. Ein milder, dennoch vollmundiger Single Malt mit gewaltigem Charme.

Aromen

In der Nase betört er zunächst mit einem charmanten Aromenmix aus tropischen Früchten, Kokosnuss, Vanille, Karamell und Schokolade. Am Gaumen entfaltet sich ein komplexes und tiefgründiges Aromenspektrum mit dunklen Toast -, Kaffee -, und Schokladenaromen gepaart mit Noten reifer Zitrusfrüchte, Vanille, Malz und Rosinen, die von einer langsam zunehmenden Würze abgerundet wird. Der mittellange trockene und weiche Abgang ist von exotischen Gewürzen geprägt.

Wissenswertes

Dieser noble Bourbon lagert erst in amerikanischen, dann zur Vollendung in stark getoasteten Eichenfässern. Alleinstellungsmerkmal der Destillerie ist die dreifache Destillierung in traditionellen „Pot Stills“.

Aroma

In der Nase besticht der Brand zunächst mit betörender Süße – Honig, Trockenfrüchte, Schoko und gebrannte Mandeln dominieren die rauchigen Eichennoten. Auch im Mundraum erweist er sich als Charmebolzen – die Süße wird tiefer, karamellig, die Fruchtnoten differenzieren sich aus, entwickeln auch einen Hauch feiner Säure. Dazu tritt sowohl ein herrlich nussiger, feinherber Umami-Charakter als auch dezente Obertöne orientalischer Gewürze. Der Abgang hängt schön lang am Gaumen, Fruchtigkeit und Süße bleiben mit toller Klarheit erhalten. Der Nachgeschmack erinnert glatt an Bratäpfel.

Worth knowing

Battered by several strokes of fate in the form of devastating brandies, the Aberlour distillery nevertheless managed to establish itself as one of the big house numbers in Speyside. The 12-year-old, matured in two different casks, is the classic in their range.

Aroma

Already in the nose, this fine drop proves to be a prototypical representative of its home region. Fragrant, flowery apple notes and a soft sherry scent immediately indicate its gentle, playful character. Of course, this also remains present in the taste - but the whisky can do much more, as velvety cocoa tones next to charming toffee sweetness prove. To compensate, fine, sweetish spice stimulates the palate - cinnamon, but also the pleasant, ethereal spiciness of ginger. In the finish, the sweet facets dominate again, the spice is still subtly in the background.

Wissenswertes

„A’Bunadh“ bedeutet „Ursprung“, und entsprechend archaisch kommt dieser mächtige fassstarke Single Malt auch rüber! Ein vereinnahmender Genuss für alle Fans von Whiskys mit maximaler Geschmacksintensität.

Aroma

Dieser Batch riecht würzig, doch ist auch die Lagerung in besten Sherryfässern schon in der Nase zu erahnen. Daneben schwingt fruchtige Ätherik ebenso mit wie schmeichelhafter Schokoladenduft. Dann erschließt sich Schluck für Schluck die begeisternde Komplexität dieser Granate. Ein üppiges Fruchtbouquet ist zu erschmecken, von süß-säuerlichen Apfelnoten bis hin zu honigsüßem Dörrobstgeschmack. Gleichzeitig besitzt der Brand jedoch auch einen intensiv würzigen Charakter, mit dem herzhaften Duft frischer Kaffeebohnen, gediegenen Noten dunkler Hölzer prufunder Erdigkeit. Auch die ätherischen Facetten halten sich bis in den würzig-schokoladigen Abgang hinein.

Useful Information

If you are on the south coast road of the "Kildalton Shore" from Port Ellen to the Kildalton Cross, you will inevitably find yourself at the gates of the Ardbeg distillery. It is named after the Gaelic expression for "small hill", Taigh - stail Àirde Beaga. The Ardbeg brand Wisheys are known for their intense, aromatic – smoky and peaty notes. The statement to describe the Ardbeg whiskeys as "heavily peated" is not wrong, but still too "very simplistic". The whiskeys of the neighboring distilleries Laphroaig and Lagavulin are peated about the same as those of Caol Ila and yet the smoky notes are very different in all of them. This begs the question of why? This is largely due to the different distillation processes. The tube that connects the gooseneck of the spirit still with its belly guides the condensed liquid back into the still. This reflux not only increases the complexity of the brand, it also makes it lighter because the vapor gets more copper contact. The result of this process is simple, "sweetness". In addition, the fermentation period was extended. Short fermentation times give a brand a sharp smoky note, while a long fermentation process makes it significantly creamier and contains more acid.

Flavors

The name Uigeadail comes from the lake of the same name, from which the Ardbeg distillery gets its peaty water. After the maturation process in bourbon and sherry barrels, it is not cold filtered and at barrel strength with 54.2% vol. bottled. The Uigeadail can confidently be called Ardbeg in its most massive form. In the nose it surprises with a ripe and smoky note, as well as a concentrated sweetness, which is composed of dark fruits, christmas cake, floral notes, fresh sea air, oily leather up to notes of chocolate and raisins. In terms of taste, it is initially cautious on the palate, but this quickly changes to expansive and elemental, where it unfolds its full strength and full-bodied texture. This convinces with a fascinating balance between sweet sherry, malt, peat, winter spices and deep smoky flvors, which are repeatedly broken through by the alcohol. The astonishingly long finish with deep mocha, raisins, light peat and aromatic smoke notes rounds off the enjoyment.

Useful Information

If you are on the south coast road of the "Kildalton Shore" from Port Ellen to the Kildalton Cross, you will inevitably find yourself at the gates of the Ardbeg distillery. It is named after the Gaelic expression for "small hill", Taigh - stail Àirde Beaga. The Ardbeg brand Wisheys are known for their intense, aromatic – smoky and peaty notes. The statement to describe the Ardbeg whiskeys as "heavily peated" is not wrong, but still too "very simplistic". The whiskeys of the neighboring distilleries Laphroaig and Lagavulin are peated about the same as those of Caol Ila and yet the smoky notes are very different in all of them. This begs the question of why? This is largely due to the different distillation processes. The tube that connects the gooseneck of the spirit still with its belly guides the condensed liquid back into the still. This reflux not only increases the complexity of the brand, it also makes it lighter because the vapor gets more copper contact. The result of this process is simple, "sweetness". In addition, the fermentation period was extended. Short fermentation times give a brand a sharp smoky note, while a long fermentation process makes it significantly creamier and contains more acid.

Flavors

The name Uigeadail comes from the lake of the same name, from which the Ardbeg distillery gets its peaty water. After the maturation process in bourbon and sherry barrels, it is not cold filtered and at barrel strength with 54.2% vol. bottled. The Uigeadail can confidently be called Ardbeg in its most massive form. In the nose it surprises with a ripe and smoky note, as well as a concentrated sweetness, which is composed of dark fruits, christmas cake, floral notes, fresh sea air, oily leather up to notes of chocolate and raisins. In terms of taste, it is initially cautious on the palate, but this quickly changes to expansive and elemental, where it unfolds its full strength and full-bodied texture. This convinces with a fascinating balance between sweet sherry, malt, peat, winter spices and deep smoky flvors, which are repeatedly broken through by the alcohol. The astonishingly long finish with deep mocha, raisins, light peat and aromatic smoke notes rounds off the enjoyment.

Useful Information

If you are on the south coast road of the "Kildalton Shore" from Port Ellen to the Kildalton Cross, you will inevitably find yourself at the gates of the Ardbeg distillery. It is named after the Gaelic expression for "small hill", Taigh - stail Àirde Beaga. The Ardbeg brand Wisheys are known for their intense, aromatic – smoky and peaty notes. The statement to describe the Ardbeg whiskeys as "heavily peated" is not wrong, but still too "very simplistic". The whiskeys of the neighboring distilleries Laphroaig and Lagavulin are peated about the same as those of Caol Ila and yet the smoky notes are very different in all of them. This begs the question of why? This is largely due to the different distillation processes. The tube that connects the gooseneck of the spirit still with its belly guides the condensed liquid back into the still. This reflux not only increases the complexity of the brand, it also makes it lighter because the vapor gets more copper contact. The result of this process is simple, "sweetness". In addition, the fermentation period was extended. Short fermentation times give a brand a sharp smoky note, while a long fermentation process makes it significantly creamier and contains more acid.

Flavors

The name Uigeadail comes from the lake of the same name, from which the Ardbeg distillery gets its peaty water. After the maturation process in bourbon and sherry barrels, it is not cold filtered and at barrel strength with 54.2% vol. bottled. The Uigeadail can confidently be called Ardbeg in its most massive form. In the nose it surprises with a ripe and smoky note, as well as a concentrated sweetness, which is composed of dark fruits, christmas cake, floral notes, fresh sea air, oily leather up to notes of chocolate and raisins. In terms of taste, it is initially cautious on the palate, but this quickly changes to expansive and elemental, where it unfolds its full strength and full-bodied texture. This convinces with a fascinating balance between sweet sherry, malt, peat, winter spices and deep smoky flvors, which are repeatedly broken through by the alcohol. The astonishingly long finish with deep mocha, raisins, light peat and aromatic smoke notes rounds off the enjoyment.

Useful Information

If you are on the south coast road of the "Kildalton Shore" from Port Ellen to the Kildalton Cross, you will inevitably find yourself at the gates of the Ardbeg distillery. It is named after the Gaelic expression for "small hill", Taigh - stail Àirde Beaga. The Ardbeg brand Wisheys are known for their intense, aromatic – smoky and peaty notes. The statement to describe the Ardbeg whiskeys as "heavily peated" is not wrong, but still too "very simplistic". The whiskeys of the neighboring distilleries Laphroaig and Lagavulin are peated about the same as those of Caol Ila and yet the smoky notes are very different in all of them. This begs the question of why? This is largely due to the different distillation processes. The tube that connects the gooseneck of the spirit still with its belly guides the condensed liquid back into the still. This reflux not only increases the complexity of the brand, it also makes it lighter because the vapor gets more copper contact. The result of this process is simple, "sweetness". In addition, the fermentation period was extended. Short fermentation times give a brand a sharp smoky note, while a long fermentation process makes it significantly creamier and contains more acid.

Flavors

The name Uigeadail comes from the lake of the same name, from which the Ardbeg distillery gets its peaty water. After the maturation process in bourbon and sherry barrels, it is not cold filtered and at barrel strength with 54.2% vol. bottled. The Uigeadail can confidently be called Ardbeg in its most massive form. In the nose it surprises with a ripe and smoky note, as well as a concentrated sweetness, which is composed of dark fruits, christmas cake, floral notes, fresh sea air, oily leather up to notes of chocolate and raisins. In terms of taste, it is initially cautious on the palate, but this quickly changes to expansive and elemental, where it unfolds its full strength and full-bodied texture. This convinces with a fascinating balance between sweet sherry, malt, peat, winter spices and deep smoky flvors, which are repeatedly broken through by the alcohol. The astonishingly long finish with deep mocha, raisins, light peat and aromatic smoke notes rounds off the enjoyment.

Useful Information

If you are on the south coast road of the "Kildalton Shore" from Port Ellen to the Kildalton Cross, you will inevitably find yourself at the gates of the Ardbeg distillery. It is named after the Gaelic expression for "small hill", Taigh - stail Àirde Beaga. The Ardbeg brand Wisheys are known for their intense, aromatic – smoky and peaty notes. The statement to describe the Ardbeg whiskeys as "heavily peated" is not wrong, but still too "very simplistic". The whiskeys of the neighboring distilleries Laphroaig and Lagavulin are peated about the same as those of Caol Ila and yet the smoky notes are very different in all of them. This begs the question of why? This is largely due to the different distillation processes. The tube that connects the gooseneck of the spirit still with its belly guides the condensed liquid back into the still. This reflux not only increases the complexity of the brand, it also makes it lighter because the vapor gets more copper contact. The result of this process is simple, "sweetness". In addition, the fermentation period was extended. Short fermentation times give a brand a sharp smoky note, while a long fermentation process makes it significantly creamier and contains more acid.

Flavors

The name Uigeadail comes from the lake of the same name, from which the Ardbeg distillery gets its peaty water. After the maturation process in bourbon and sherry barrels, it is not cold filtered and at barrel strength with 54.2% vol. bottled. The Uigeadail can confidently be called Ardbeg in its most massive form. In the nose it surprises with a ripe and smoky note, as well as a concentrated sweetness, which is composed of dark fruits, christmas cake, floral notes, fresh sea air, oily leather up to notes of chocolate and raisins. In terms of taste, it is initially cautious on the palate, but this quickly changes to expansive and elemental, where it unfolds its full strength and full-bodied texture. This convinces with a fascinating balance between sweet sherry, malt, peat, winter spices and deep smoky flvors, which are repeatedly broken through by the alcohol. The astonishingly long finish with deep mocha, raisins, light peat and aromatic smoke notes rounds off the enjoyment.

Useful Information

If you are on the south coast road of the "Kildalton Shore" from Port Ellen to the Kildalton Cross, you will inevitably find yourself at the gates of the Ardbeg distillery. It is named after the Gaelic expression for "small hill", Taigh - stail Àirde Beaga. The Ardbeg brand Wisheys are known for their intense, aromatic – smoky and peaty notes. The statement to describe the Ardbeg whiskeys as "heavily peated" is not wrong, but still too "very simplistic". The whiskeys of the neighboring distilleries Laphroaig and Lagavulin are peated about the same as those of Caol Ila and yet the smoky notes are very different in all of them. This begs the question of why? This is largely due to the different distillation processes. The tube that connects the gooseneck of the spirit still with its belly guides the condensed liquid back into the still. This reflux not only increases the complexity of the brand, it also makes it lighter because the vapor gets more copper contact. The result of this process is simple, "sweetness". In addition, the fermentation period was extended. Short fermentation times give a brand a sharp smoky note, while a long fermentation process makes it significantly creamier and contains more acid.

Flavors

The name Uigeadail comes from the lake of the same name, from which the Ardbeg distillery gets its peaty water. After the maturation process in bourbon and sherry barrels, it is not cold filtered and at barrel strength with 54.2% vol. bottled. The Uigeadail can confidently be called Ardbeg in its most massive form. In the nose it surprises with a ripe and smoky note, as well as a concentrated sweetness, which is composed of dark fruits, christmas cake, floral notes, fresh sea air, oily leather up to notes of chocolate and raisins. In terms of taste, it is initially cautious on the palate, but this quickly changes to expansive and elemental, where it unfolds its full strength and full-bodied texture. This convinces with a fascinating balance between sweet sherry, malt, peat, winter spices and deep smoky flvors, which are repeatedly broken through by the alcohol. The astonishingly long finish with deep mocha, raisins, light peat and aromatic smoke notes rounds off the enjoyment.