Ardbeg Uigeadail - neue Ausstattung

Volume: 0.7 litres | Alcohol content: 54.2% | Chill filtration: No | Colouring: No

Special Features:

Ardbeg Uigeadail brings together two distinct cask influences: whiskies matured in former bourbon casks are married with those matured in Oloroso sherry casks. The sherry maturation also uses butts, a large cask format. The powerful smoky character meets the sweet raisin notes contributed by the sherry casks.

The whisky takes its name from Loch Uigeadail. This loch lies in the hills above the distillery and supplies its production water. Uigeadail carries no age statement. It is bottled at 54.2% without chill filtration or added colouring in a 0.7-litre bottle with gift packaging.

Tasting Notes:

• Nose: The nose combines fruitcake, walnut oil and violets with maritime spice, cedarwood and pine needles. Smouldering coal smoke and oiled leather add further layers. Treacle toffee and chocolate-coated raisins emerge through the smoke. With water, the smoke intensifies, while flowering currant bushes, warm banana and walnut bread, and mocha also come forward.
• Palate: The whisky is full-bodied and dense on the palate, with a mouth-coating texture. A sweet opening gives way to winter spices and smoky spice. On the mid-palate, honey-glazed smoked foods and thick, dark sugar syrup provide a sweet counterpoint. The smoke continues to build, recalling cigar smoke.
• Finish: The very long finish retains a dense, almost chewy texture. Raisin sweetness and deep mocha notes linger alongside powerful, aromatic smoke.

Distillery/Bottler:

Founded in 1815, Ardbeg distillery stands on the Scottish island of Islay. After decades of economic uncertainty, The Glenmorangie Company acquired the distillery in 1997 and secured its future. Malted barley contributes to the characteristic smoke: as it dries over burning peat, it absorbs smoky compounds.

At the distillery, a Boby mill installed in 1921 grinds the malt into grist. During mashing, warm water is added three times to extract the soluble components. The cooled wort then ferments with distiller's yeast in Oregon Pine washbacks.

A distinctive feature of the distillation process is the purifier on the vapour pipe of the second still. Heavier vapours condense inside it and flow back for redistillation. This additional reflux increases copper contact and helps combine smoke with the spirit's fruity, floral and sweet qualities.

Facts: