Whisky Connosr

Ardbeg Uigeadail

L11 031 09:05 6ML

1 593

@mystycreekReview by @mystycreek

10th Oct 2016


Ardbeg Uigeadail
  • Nose
  • Taste
  • Finish
  • Balance
  • Overall

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I tried to find some older batches and came across this a year ago, so didn't hesitate to pick it up because the price is quite reasonable and the batch seem to be a good one. When I first opened it, I found this bottle has probably got some problem with sulfur, but didn't really trouble me besides can't drinking too much at a time, which will make me dizzy. After a few months the sulfur problem seemed to be unnoticeable.

This bottle has been opened for about 15 months.

Nose: Fresh lemon peels, old sherry, fruit candy and honey. Very luring and I can feel there's heat inside.

Palate: Sweet and oily, quite soft for its high ABV. Dark chocolate, leather, peat, sea salt, burnt wood and basil. Bitter-sweet symphony.

Finish: Dry, salty, bitter and long. Barley, earth, ash and caramel. Long and warm, good smoky tone.

Balance: What a crazy peat party dancing in my mouth. From sweetness to bitterness, from fruit and honey to salt and ashes, always changing but consistent.

Overall: What a great whisky. So easy to drink with so much flavor. It's sad to know the recent batches seem to be declining on quality, like Lagavulin 16, Old Pulteney 17, Talisker and other whiskies which used to be great. Although digging out good stuff is a lot of fun, but running out of good whiskies is not good news at all.

Thanks for the reviews in connosr which led me to this bottle, I will still check the reviews first if I wanna get a new one......

Related Ardbeg reviews


Victor commented

@mystycreek, thanks for your review.

Interestingly this reviewed bottle was bottled 3 days after @Nock's favourite batch, L 11 028. This leads me to believe that this one is likely from the same vatting of barrels/casks, just 3 days later. L 11 028 is a great one, so I am not surprised to see high quality out of L 11 031.

It is interesting that you mention sulphur. When sulphur is present in peaty/smokey sherried malts, it usually is somewhat muted and disguised-- if not actually chemically altered-- by the peat influence. The result is often called "dirty peat". Some of us actually enjoy a little "dirty peat", as long as the dirtiness is limited. I think that the character of the sulphur is actually altered by the peat, a bit like activated charcoal or the activated-charcoal-like effect of the charring of barrels chemically neutralises many noxious chemicals.

So for me, sulphur against sherry without peat is usually intolerable, whereas some, even moderate, sulphur against heavy peating is often quite tolerable, even delicious. So far, I haven't really notised sulphur in any Ardbegs, but I will be looking for it in the future.

7 years ago 0

Nozinan commented

I think the "sulphur" is likely a product of the naturally occurring element in the peat that is burned, but it's just speculation on my part.

This is an exciting review, because I have a batch from 2015 which I think is excellent, and I also have a L10 bottle. I would score my current (2015) around the 90 mark, so if it's only a shadow of what it was, that L10 bottling must be super-excellent indeed..

7 years ago 0

mystycreek commented

@Victor neither have I find sulfur problem in Ardbegs before, so I was quite worried at first. I agree with you that sulfur did not bring bad flavors in this case, but not sure if it tastes good on the other hand.

btw, many thanks to you and @Nock for the Ardbeg reviews, which really helped me out.

@Nozinan as I know L10 is said to match with its older brothers L5/L6, better than L8/L9, with a lot of old whisky inside.

7 years ago 0

Taco commented

2011 was a good year for Ardbeg. Quality has dropped noticeably since.

7 years ago 0

MadSingleMalt commented

Back in high school, I knew a guy called Dirty Pete.

6 years ago 0