Whisky

Ardbeg Uigeadail (pronounced Oog-a-dal), takes its name from the brooding mysterious loch which provides the peat-laden water for Ardbeg.  This is a special vatting of different styles of Ardbeg, marrying together its traditional deep, smoky notes with the luscious, sweet, raisiny tones of old ex-Sherry casks.

The biggest and peatiest of Ardbeg's "core" range. The nose is creamy and a little fruity - then the peat bursts through in a massive cloud of iodine and smoke. The palate starts out sweet, with with hot-buttered, toasted sultana bread, bittersweet caramel and burnt honey. It dries out towards the finish, ending with salty ash, dried beef and szechuan pepper.

This expression offers an irresistible doubling of flavour due to the double maturation in two casks made of American oak.

Still-maturing whisky from our standard ex-bourbon barrels is transferred to quarter casks and left to rest in our warehouse just a stone’s throw from the Atlantic shore.

This process represents Laphroaig breathing new life into a once-defunct tradition: the use of the smaller cask size, which ensures increased contact with the oak, creating a soft and velvety edge to complement Laphroaig’s distinctive peatiness.

On the nose the sensation is toffee and caramel, caused by the vanillas and tannins of the American oak, plus a dryness from the wood oil.

The finish is long and alternates between this sweetness and smoke.

Introduced as the flagship Port Charlotte expression produced by Bruichladdich in 2018, this 10 year old single malt from the Isle of Islay is a lip-smackingly smoky number indeed. It's peated to 40ppm, and drawn from a combination of first-fill American whiskey casks, second-fill American whiskey casks and second-fill French wine casks.

Nose: Salted caramel brownie, flamed orange peel, a hearty whack of seaweed.

Palate: Oak-y smoke and salty sea air, paired with sweeter notes of Custard Cream biscuits and white grape.

Finish: Ginger snaps, rye toast, drying peat smokiness.

Ardbeg An Oa is singularly rounded, due in no small part to time spent in our newly established bespoke oak Gathering Vat where whiskies from several cask types - including; sweet Pedro Ximenez; spicy virgin charred oak; and intense ex-bourbon casks, amongst others - familiarise themselves with each other. The result is a dram with smoky power, mellowed by a delectable, smooth sweetness. Hallmark Ardbeg peat, dark chocolate and aniseed are wrapped in smooth, silky butterscotch, black pepper and clove, before rising to an intense crescendo of flavour.

Non chill-filtered with a strength of 46.6% ABV.

Source - Ardbeg

Sweet vanilla and dry cured meat aromas.  Peat smoke undertones are complemented by banana and apricot.

Ripe Banana, kiwi and vibrant hints of fresh citrus, leading to a long, sweet and smoky finish.

Where land meets Sea

This intriguing, gentle but definitively Islay whisky was created by the skilful blending of Single Malt Whisky that was been matured in a selection of Bourbon barrels, Toasted American Oak barrels, Sherry butts, refill Hogsheads and American Oak casks.

TASTING NOTES

Charcoal smoke, lemon oil and pine contrast with a rich palate of heather honey, grilled grapefruit, and sweet ginger snaps. Dark chocolate soften into melon and prosciutto with a warmth of chilli spice.

NON CHILL?FILTERED | NO ADDED COLOURING

Nose: Lovely pungent peat smoke.  Smoky bacon with a touch of old leather.

Palate:  Rich sweet smoke.  Iodine, lemon zest with a beautiful mouth coating oiliness.  Waves of Tarry Peat.

Finish:  Peppery peat.  Soot and ash.  Long and warming.

This single malt whisky was aged exclusively in red wine hogsheads from Rioja. This has added dark fruit and spiced elements to the classic peat smoke that Islay whisky is known for.  

A high-ABV variation on the classic Smokehead Islay single malt, Smokehead High Voltage is described as an "all-out attack" on your senses by its producer. Which, y'know, sounds pretty intense. If you're a fan of heavily-peated whisky, you're in for a treat.

Nose: Burnt biscuits, dried earth and a kick of black pepper.

Palate: Oily barley and intense campfire smoke, with a hint of brown sugar underneath.

Finish: Sea salt, oat cakes and smoked paprika.

Sherry and peat go toe to toe with Smokehead Sherry Bomb! It's a well-peated single malt from an undisclosed Islay distillery, matured in Oloroso sherry casks, boasting smoke and dried fruit by the truckload. It's a powerfully flavoursome dram, and unashamedly so. 

Nose: Dark chocolate, seaweed, a hint of medicinal peat smoke, prunes and clove.

Palate: BBQ smoke, stem ginger, sherried peels, sea salt, rum-raisin ice cream.

Finish: Clove, red chilli flake, treacle.

At just 5 years old, this feisty and intensely powerful smoky whisky, is untamed by age.

From elusive sea creatures to eerie hillside half-breeds, the Ardbeg Distillery has a history of exploring inexplicable legends in their bottlings. However, this next unearthly expression is said to have emerged from the peat bogs of Islay themselves. Ardbeg Wee Beastie has been described as a ?monster of a dram?? with a formidable bite. 

Matured in ex-bourbon and Oloroso sherry casks, Wee Beastie bristles with intense aromas of cracked black pepper, sappy pine resin and sharp tangs of smoke. An explosive mouthfeel bursts forth with chocolate, creosote and tar. As savoury meats sink into the palate, the long salty mouth coating finish slinks away.

Aroma: Very fresh, herbal, with hints of vanilla, pear, freshly cracked black pepper and
honey-glazed ham. Rich Turkish coffee, sappy pine resin. With water, more herbal notes like vetiver and fennel, along with aniseed, green apple and leather.

Taste: A rich, explosive mouthfeel with lots of chocolate, tar, creosote and smoked bacon,
followed by a burst of antiseptic lozenges, eucalyptus and more aniseed.

Finish: A long, salty and mouthcoating finish with hints of cocoa, fudge and savoury meats.

Casks: Ex-bourbon and Oloroso sherry

A 2009 vintage single malt from Bruichladdich, made with 100% organically grown Scottish barley. In fact, the whole process of making this whisky, from barley to bottle, has been organically certified by the Biodynamic Association!

Nose: Melted butter, salt and pepper crisps, sweet pastries.

Palate: White chocolate fudge, lemon peel, vanilla and brown sugar.

Finish: Citrus notes become more orange-based, with continued vanilla-y barley.

Moch is Gaelic for dawn, and this release from Caol Ila is an altogether lighter prospect than the distillery's excellent 12 year old standard expression.

Nose: Lemon sherbet and apple crumble topping with custard. Dry grass and not a hint of smoke.

Palate: Sweet lemon meringue pie and soft, very soft mouthfeel. The peat hits a third of the way in but it's restrained; soothing wood smoke rather than burning tyres, and it retains a sweetness throughout.

Finish: Soft drying smoke.

A 25 year old from the Bowmore distillery aged in American bourbon and Spanish sherry casks. The sherry influence combines wonderfully with the coastal, smoky distillery style to create a sublime aged single malt.

Nose: Dark fruits and coastal smokiness. Slightly herbal.

Palate: Characteristic peat smoke, cocoa and dry, creamy nuttiness.

Finish: Gentle smoke, oak, mocha, hints of prunes.