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Ardbeg Uigeadail

L12 216

0 384

RReview by @Rigmorole

23rd Nov 2013

0

  • Nose
    ~
  • Taste
    ~
  • Finish
    ~
  • Balance
    ~
  • Overall
    84

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Distribution of ratings for this: brand user

Here are my notes from a bottle I finished a few months ago:

Size: Generous Dram in Glencairn

N: Vanilla, peat, bonfire smoke, vanilla, kombucha.

P: Dark chocolate, turbinado sugar, sherry, grilled asparagus, sea salt, almonds, burning peat, kombucha, ash, clotted cream, road tar, toasted barley.

The burn was hot due to a nice generous ABV. With a teaspoon of water the heat backs off and the sweetness rises with a bit of salt comingling with some sourness. Sweet and sour.

F: Long finish with smoke, tart vinegar, waves of peat, and a little sherry.

A fairly young tasting Uigeadail that did not impress as much as others I tasted first at the Highland Stillhouse, as well as at friends' houses. Not sure the code on those other bottles. The cork in my bottle was fine, no signs of rot. I find Ardbeg's corks to be quite good, generally speaking. I have tasted other Uigeadails prior to L12 216 that I would rate at about 91 or 92.

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3 comments

Rigmorole commented

After I posed this review, a lot of other Uigeadail reviews suddenly popped up. Still, no comments about mine, interesting. . . .

5 years ago 0

@MaltActivist
MaltActivist commented

Hey @rigmorole - thanks for the review.

You mentioned adding water and I was wondering if there's a way to standardize that in order to keep tastings consistent. In a 30ml dram of anything over 52% I will test with literally 6 drops from my pippet. Two drops for every 10ml and that has served me well.

I don't know if there is another way of standardizing this aspect of tasting since it seems to play an important role in the process.

What are your thoughts?

5 years ago 0

@Nock
Nock commented

Thanks for the review of the L12 216. Sadly, it sounds like another less then impressive batch. It sounds like you got a healthy dose of the "sour" element? I usually pick that up as lemon rind (just what my mind comes up with). The last two batches of Uigeadail I have tried that were in the 80's both had a strong sour element to them and a noticeable lack of sherry integration.

Let us know when you open your L11 028 and the L07. I can't promise you will enjoy them . . . the L11 028 is strong . . . but I think it is a great example of what Uigeadail can be. Still, you might disagree.

5 years ago 1Who liked this?

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