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Ledaig 10 Year Old

Earthy Peat on the Barbie

0 685

LReview by @Lifewaterforce

4th Nov 2013

0

  • Nose
    20
  • Taste
    23
  • Finish
    22
  • Balance
    20
  • Overall
    85

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Distribution of ratings for this: brand user

After having bought a bottle of the new Tobermory 10 i decided that, when going for my second bottle, that i should take with me it's peated brother: Ledaig 10 year old.

It has got the same new, fresh, craft presentation as it's Tobermory sibling, except the glass is clear. The Ledaig is slightly darker in color, as far as the spirit goes, so despite the absence of the attractive green hue it still looks good. This is very much due to the shape of the bottle, which i do appreciate a lot, it's an attractive little so&so.

I tasted the non-age statement Ledaig a few years back, and it was a good bang-for-your-buck peated whisky, i do recognize some traces of that peat in here, albeit faint. The peat in the non-age statement was more "farmyard" in it's nature while this new one is more.. well i'll get to that now.

Nose: Earthy peat with lemon tart and marmelade. A hint of soot, charcoal and chemical iodine note (not unpleasant). Green apples and hickory.

Palate: Subtle peat with sour cream. Slight barbecue smoke, gaining more and more intensity with sage and white pepper. A very interesting bruschetta note and garlic coming through from the peat and barbecue smoke... Nice! Zesty orange and a slight vegetal hay note (accentuating on "vegetal").

Finish: The earthy peat comes back with some citrus as well as a reminiscence of the vegetal hay note, for a medium but sustained high-quality finish.

So it does get a slight hint of that farmyard note that was in the previous ledaig, but this very dense earthy peat, that then alleviates to some very good "natural" barbecue smells, has it's own tale to tell. The bruschetta note (for those of you who aren't familiar, bruschettas are delicious heavily toasted garlic bread appetizers with sliced tomatoes) really struck a light with me, it was more than just a hint as well, it was actually very pronounced.

This single-malt probably won't convert many of the islay-philes out there but it makes a good case for itself by being individual, different, a bit left-field, and of very good quality. Additionally, as you might have guessed, a very good barbecue peaty whisky. Here's to Tobermory!

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6 comments

@PeatyZealot
PeatyZealot commented

Only one point more for this thick crafty 46,3% unchillfiltered peatmonster over the Glenfiddich 12?

5 years ago 0

Lifewaterforce commented

Yes :) It may come across as a bit weird considering the Glenfiddich 12 is renouned for being a beginners malt, but i think it still offers a lot to the experienced, it's not always a bad thing to return to basics, so to speak ;) The thing is the Glenfiddich 12 was, for me, one oft he most improved malts of 2012, and the one i had this summer of 2013 wa even better. Mind you i always change my marks depending on the oxygen levels and how that changes some whiskies, i do believe this will gain a bit from oxidation.

5 years ago 0

Lifewaterforce commented

Tell you what, i think i'll have a taste again this weekend for a re-evaluation, should be interesting!

5 years ago 0

@PeatyZealot
PeatyZealot commented

Yes, mine got sweeter and rounder halfway the bottle and I usually prefer heavy peated stuff over sweet and rounded anyway, but hey, can't argue with personal taste:) Hope you'll learn to love it

5 years ago 0

Lifewaterforce commented

Right you were! Oxidation along with some extended time in the glass and resulting was this lovely bi-polar malt (now with a coastal element that was weirdly lacking from the first tasting, considering the location of tobermory). Secondly, and importantly considering the sweetness you mentioned, a barley sugar that holds it up and crucially prolonges the finish. Which means i am bumping this up a mark

5 years ago 0

Lifewaterforce commented

Btw an over-80 score for me means love anyway so, it's there already ;)

5 years ago 0

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