Music: Queen, “Ogre Battle”
This might just be it. I might just have to except that Ardbeg is my dram. Depressing as it may be in Toronto (it is prohibitively expensive here). So much so that my stock of Ardbeg has come entirely from other provinces/countries, by the good graces of friends bringing me bottles. This Uigeadail is a follow up to the 2010 I enjoyed a year or so ago, and the Corryvreckan is a 2013. The rumours that the Corryvreckan has fallen in quality makes me a bit giddy with delight, if something this good could have been much better under the stress of less demand. It means we may see that day again, in the far off, distant future.
Ardbeg Uigeadail (2011)
Nose: More caramel and less sherry than it’s 2010 brethren. Very sweet, actually. The chocolatey bog is still here, though! Peaty goodness. Give it some time and we get a dusty sticky toffee pudding. Smoked mussels underneath it all.
Palate: Creamy, sherried and peated dark chocolate. It really has that elegance that so many other Islays fail to marry with the brute force of smoky peat. Seaweed and a touch of salt.
Finish: Long, drying, cocoa, brine and charred wood.
Ardbeg Corryvreckan (2013)
Nose: This one is sweet, too, but immediately brighter. Like salted toffee. Of course, “toffee and caramel” are pretty much the same, but the key point is the brightness of hardened, crunchy, SKOR-like toffee, vs. your typically dark and chewy square caramels. The big note after the immediate sweetness is freshly-shucked oysters; that salty, briny, but bright shellfish smell. Peat and smoke hide in the background.
Palate: Peat, tar, iodine, smoke and ash. A real peat monster if there was one. The attack is somewhat sharp, but it’s more an onslaught of Islay than ethanol. As the Islay tidal wave subsides, there is this creamy, sweet and bright toffee from the nose, as well as some marmalade. How in the world does peat just wash away to leave something so delicate behind? Unbelievable.
Finish: Less drying than the Uigeadail, but just as sweet. Sponge toffee (think the filling of a Crunchie bar). Leather, peat and smoke.
What some would call “unbalanced”, I call magic. Ardbeg does this sort of sleight-of-hand so well with their NAS whiskies: it gives you one thing in the nose, but then completely turns the tables on the palate. Sure, there are common themes throughout, but what is bright and forefront in one, is understated in the other. Together, these two provide a complete experience: the power of Islay, with the elegance of more mainland whisky. The Uigeadail manages to marry their brand of peat and brine with what I can only describe as a Glenfarclas 15, whereas the Corryvreckan marries itself to an american oak Highland Park (something like the 10 at cask strength). Ardbeg shows again and again that “Age does not a great whisky make”. Arguably, without the age statement, a whisky has to work just that much harder to sell you, and I feel like the fine folks at Ardbeg take that to heart.
And with this, the Corryvreckan takes my #1 spot. A momentus occasion. Cue the horns!
“He gives a great big cry, and he can swallow up the ocean.”