Ardbeg Uigeadail

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

Special Features:

Ardbeg Uigeadail brings together two maturation styles: whiskies from ex-bourbon casks are married with whiskies from Oloroso sherry casks. These also include Sherry Butts. This combination unites powerful smoke with the sweet raisin notes of sherry maturation; it is more than just a subsequent sherry finish.

The name refers to Loch Uigeadail, the loch in the hills above the distillery that supplies Ardbeg's production water. The whisky carries no age statement. It is bottled at 54.2% in a 0.7-litre bottle, without chill filtration or added colouring, and comes with gift packaging.

Tasting Notes:

• Nose: On the nose, warm fruitcake, walnut oil and violets mingle with maritime spice, cedarwood and pine needles. Smouldering coal smoke and oiled leather accompany sweet notes of dark syrup toffee and chocolate-covered raisins. With water, the smoke becomes more prominent, joined by currants, baked banana and walnut bread, and mocha.
• Palate: The whisky is full-bodied on the palate and coats the mouth densely. An initially sweet impression gives way to winter spices and powerful smoke. On the mid-palate, honey-glazed smoked foods and thick, chewy dark sugar syrup contrast with the smoky spice. The smoke continues to build, recalling cigar smoke.
• Finish: The very long finish remains dense, combining lingering raisin sweetness with deep mocha notes and aromatic smoke.

Distillery/Bottler:

Ardbeg produces whisky on the Scottish island of Islay. Its smoky character begins with the malted barley: it is dried over burning peat, allowing smoke compounds to enter the grain. At the distillery, a Boby mill in use since 1921 grinds the malt into grist. Water is added in three stages during mashing; the wort is then fermented with distiller's yeast in Oregon Pine washbacks.

A distinctive feature of distillation is the purifier on the vapour pipe of the second still. It allows heavier vapours to condense and return for redistillation. This increases reflux and copper contact, a process that supports fruity, floral and sweet aspects of the spirit alongside its smoke.

Facts: