In December 2013, I got some time to catch up on some of my blog posts. I initially tasted this Ardbeg Uigeadail Islay single malt Scotch whisky during July 2013.
My first introduction to Ardbeg was on Ardbeg Day 2013 when I wandered past Marc’s Whiskybrother Shop in Hydepark and tasted the Ardbeg 10 yo whisky.
Both me and John fell in love with it and walked out with our first bottle. Ardbeg has become one of my favourite distilleries, and my collection has since grown to a few more bottles, including expressions like Uigeadail and Corryvreckan.
I acquired the Ardbeg Uigeadail whisky on an online auction. The name Uigeadail derives from the Scotch Gaelic for ‘Dark and Mysterious Place’ and is named for the Loch from where Ardbeg draws its peat-laden waters.
Most of the standard Ardbeg releases is peated to about 50 ppm and the Ardbeg Uigeadai is a NAS release.
Also Read: Ardbeg Uigeadail vs An Oa whisky
This expression marries the traditional smoky notes of Ardbeg with the sweet raisiny notes of old ex-Sherry casks. This release was launched 10 years ago and has won awards ever since. The Ardbeg distillery is part of the Louis Vuitton stable together with Glenmorangie distillery.
In 2009, Jim Murray’s Whisky Bible named Ardbeg Uigeadail ‘World Whisky of the Year’ – in praise of its “utter silky brilliance” and “complexity on a level only a handful of distilleries in the world can even dream of reaching.”
The 80,000 strong Ardbeg Committee also voted Ardbeg Uigeadail as their favourite Ardbeg. I was thrilled to get it and excitedly looked forward to tasting it.
REGION: Islay
ABV: 54.2%.
COLOUR: Light amber. It’s a beautifully oily whisky, leaving delightful fingers on the inside of the glass. On the addition of water, it goes slightly milky – just beautiful.
NOSE: Nosing is unforgettable. Peat hits you like a wet cloth in the face. Smoke, iodine and medicinal notes follow soon after. You know you are dealing with an Ardbeg! Raisins, hints of honey and spice follow in the background. It’s complex and sophisticated.
PALATE: On tasting the Uigeadail, you are struck by how big a mouthful this whisky is. Peat and smoke fill your mouth. Notes of sherry and Christmas cake come through.
FINISH: Something else! The finish is long and lingering. Starting with raisins and honey, it ends with notes of pepper and espresso. Along the way, it evolves in complexity and richness and continues long after you have swallowed.
Its warmth seems to expand throughout your body. It is unforgettable. The Ardbeg Uigeadail is one of Johns favourites and a whisky he goes back to time and time again.
RATING: EXCELLENT
There is a perfect balance between the smoke and peat and the sweetness that the sherry casks bring. Complex, big and bold that stays in your memory long after the glass is empty, I know people how don’t like peat can find an Uigeadail overwhelming.
It is not a whisky for firs time whisky drinkers. In South Africa, it retails for around R1 100. The Ardbeg Uigeadail is one of the finest whiskies that you can lay your hands on if you love the Islay style.
This is a great whisky to experiment with in terms of side by side comparisons. I have tried the Uigeadail compared to the Corryvreckan single malt, the Ardbeg An Oa as well as the Lagavulin 16 year old whisky. All fun experiments that highlight the strong point of this Islay dram.
Pairing this whisky with food will be interesting. I can imagine fresh oysters and a glass of Uigeadail. When I get my hands on some fresh oysters topped up with a drop of lemon juice and a dash of Tabasco, I am trying it.
The Ardbeg Uigeadail also pair well with salmon sashimi. The saltiness of the fish and the soya should complement the smoky, peaty finish of the whisky. On the cheese front, a strongly flavoured cheese will do well with this peaty whisky.
I paired this peaty release with some Lindt Lindor dark 60% chocolate, and it makes for a delicious combination.
Also Read: Ardbeg 10 vs Talisker 10 yo Whisky
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