Happy #Friyay friends, I have a new whisky review to share with you!
As most of you know, over the past 12 months I’ve fallen for a particular Islay distillery, the beloved @Ardbeg!
A has always been my favourite letter, which I’m sure my parents can attest to, as I wrote large As all over their furniture in my Mum’s pink and red lipsticks, throughout my infancy. 😂
Ardbeg’s Corryvreckan was the first expression I was exposed to from this Islay distillery, a number of years ago. Though I thoroughly enjoyed my peaty dram, I’d be lying if I said I fell head over heels back then, as my ‘underdeveloped’ palate just wasn’t quite there yet.
In saying that, the Ardbeg offering which truly won me over, was last year’s 5 Year Old, Wee Beastie release.
I’ve heard tales of the newer bottlings versus the older whirlpool labelling, and thought I would see for myself, just how they compare!
COLOUR: as Sting would say “Fields Of Gold”.
NOSE: quite phenolic initially, which is to be expected given this dram is bottled at a hefty 57.1% ABV. A complexity of aromas come to the fore, hickory smoked brisket ladened with treacled barbecue sauce, a sprinkling of demerara on freshly paved tarmac, soot covered raisins, smoked Ayrshire Bacon, and lastly (this one’s for you @WhiskyBry), tangy Branston Pickle with extra mature Cathedral City cheddar on a buttered Hob Nob biscuit.
PALATE: the mouthfeel is light and oily, with a drying Sichuan peppercorn tingle, and spicy white pepper kick. Peat and creosote are accompanied by ripe plums with a drizzling salted caramel, freshly cracked pepper, and an Italian red wine salami. There are distinct meaty notes, that of heavily smoked and charred meats, and a fried pork chop with a generous dusting of allspice. The lingering finish is a well-balanced amalgam of demerara, spicy white pepper, smoked meats, and Islay peat.
In all honesty, both drams are highly enjoyable, but if I had to choose, I’d go with the older style.
Sláinte! 🥃
Maid of the Malt 