Nose: A nice coastal character. Brine, sea air, and seaweed. Raspberry jam, black currants, lemons, marmalade, honey, soft vanilla, and lavender. Very nice wood notes, with cedar, pine needles, and dark, wet oak. Finally earthy peat with a semi-medicinal tinge.
Palate: A silky texture greets us. Very nice mouthfeel. Salt and sweetness are nicely balanced here. The peat comes on in a very powerful but controlled way. Black pepper, olives, licorice, honey, and cotton candy.
Finish: Raspberry jam, black current jam, olives, cherries, roasted barley, bacon, burnt toast and just a bit of oak. And of course there’s that crisp, clean industrial flavour that Ardbeg does so well. This is a long finish, with the individual flavours subsiding at different paces. Very dynamic.
Thoughts: It should be noted that this bottle has been open for about 9 months at the time of this review. Since being opened, the flavour has changed dramatically. The sherry notes have become less prominent, and there’s a distinct olive note that has come to the fore that I love. The first time I reviewed this bottle I gave it 92. It’s since been bumped up.
Different Uigeadails have different characteristics. This is one of the better ones I’ve had, albeit not the best. I’ve come to prefer batches like this that are less sherry-forward, which keeps the peat flavours crisp and clean. It holds a beautiful balance that seems to change and improve with every passing month. That’s not to say that the sherry plays second fiddle here, just that it’s not overpowering the peat. If you’re not familiar with Uigeadails yet, try one. Try a few. Note the batches, and note the changes that happen in an individual bottle over time. There’s a lot to explore with this whisky.
*海洋風味, 鹵水, 海洋的風, 海带, 果醬, 檸檬, 橘子果醬, 蜂蜜, 微淡的香草, 薰衣草, 松, 橡木, 土壤, 泥煤.
*絲綢般的口感, 鹽, 蜂蜜, 黑胡椒, 橄欖, 甘草.
*覆盆子果醬, 黑加侖, 橄欖, 櫻桃, 大麥, 培根, 有點烤焦的土司, 橡木, 雪利, 味道很純淨.
*每一批出廠的 UIGEADAIL 味道都不太一樣,這一批2012年批次的是我其中最喜愛的一款,因為比較起雪利的味道,我較喜歡泥煤味,味道非常的乾淨.