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Ardbeg Uigeadail


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@markjedi1Review by @markjedi1

2nd May 2012


  • Nose
  • Taste
  • Finish
  • Balance
  • Overall

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A year and a half ago, I tasted the Uigedail (say ‘oog-daal’) for the first time. It was the 2003 batch. Today, I am going to try the batch that was bottled on 12 March 2009. Wonder if there is a big difference. All batches, from 2003 and 2011, are bottled at a strength of 54,2% ABV. It is a mix of young bourbon casks and older sherry casks.

Ooh, yeah, this is good. The nose reveals hardly any peat, but emphasizes the dark sweetness of the sherry cask. Vanilla, banana, some Arcane rum and even some nougat. Only then does the Ardbeg profile reveal itself in all its glory with some coastal elements (sea, salt and the like).

On the palate, it is again the sherry cask that speaks the loudest. First the fruit in the form of caramelized oranges with icing sugar and some figs, before the peat and sea salt are allowed to come out. Dried fish and tar. A lot of liquorice. A rascal. Playful, naughty and strong. What is not to like?

A wonderfully long finish on liquorice and figs, leaving you with a big smile on your face.

The Uigedail was voted best whisky of the year by Jim Murray in the holy scripture of 2009. Sometimes he just gets it right. A cracker dram, if you ask me! And for that price? Around 65 EUR. Well, you just have to get that Ardbeg (unless you can get your hands on the Corryvreckan, of course).

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