Bruichladdich Black Arts 6.1
Bruichladdich Black Arts 6.1
This is basically the quarter cask with an additional rest time in refill sherry casks. I know many reviews panned this for being less brash and in your face than other Laphroaigs, now that it’s discontinued, it might get more love?
Nose: Cough lozenges, black licorice, antiseptic, that note of germinating grain, vanilla, loads of sweet oak, salty, the nose feels a bit closed.
Palate: Oily, astringent grain, smoked fish, and carbolic give way to sweetness, currants, dried fruit & spices. The palate is soft, all in vanilla, menthol and earth.
Finish: Rich, oily, grassy, licorice & strawberry candy with sweet smoke.
The Blab: The medicinal elements seem to sit tight amidst the successive oak treatments, the ashy smoke is what is replaced by the sweeter elements. Not the one for those looking for that Laphroaig slap in the face but if you like the the distillers editions of Lagavulin and Talisker this is a winner.
Laphroaig Triple Wood
This expression is the first to be added to Ardbeg’s regular line-up in many years. A vatting of different cask types (ex-bourbon, virgin oak, px), all finished in Ardbeg’s new European oak marrying tun.
It’s received a fair bit of flack, let’s see what the fuss is all about.
Nose: A hint of Ardbeg’s coal and diesel smoke, then sweeter, cookie dough?Jordan almonds, vanilla, candied fennel seeds, menthol a bit of ginger. It’s nice if a bit subdued.
Palate: Ashy right out of the gate,vanilla. prune sauce some cinnamon. It has some bite, soot, sweet dough, a tin of smoked herring being opened in a bakery. It’s got many of the hallmarks of what makes Ardbeg good but pushed down by the oak.
Finish: Green branches, the astringent lemons show up late to the party. lots of oak, char, vanilla, loads of ginger, a tiny bit or earth.
It’s not neutered like Laphroaig select but it is a more rounded version of the kildalton crusher. They’ve tamed the feisty young Ardbeg spirit, making it sweeter and smoothing over the mineral and maritime edge.
I don’t hate this, it’s well made and enjoyable but at a time when so much Scotch is being homogenized. I would prefer they embrace the challenging nature of their whisky rather than blunt it.
Ardbeg An Oa
This is an NAS single malt from an undisclosed Islay distillery. This brand comes from Ian Macleod’s company, who’s portfolio includes, Isle of Skye, Glengoyne & Thamdu among others.
Like most of these type of releases there’s much speculation on the origin of the casks for this whisky. Many speculate that this is a vatting of young casks of Ardbeg that don’t quite meet the company’s standards. Let’s see.
Nose: Smoked herring, damp cellar, creosote, it leans towards Ardbeg or Laphroaig heavy smoke. Salt, a smidge of vanilla, a little mercurochrome nothing else…maybe salt ham.
Palate: Acrid, earthy, sharp, kelp, oysters, beach bonfire, latex, milky, peat reek.
Finish is all on ashes, saltpetre, brine.
Good uncompromising stuff, all oily fish, milky/latex and ashy smoke. It ticks off all the peat freak boxes, don’t look for subtleties. I like this it’s very honest.
Smokehead Islay Single Malt
Lagavulin 8 “200th anniversary Editon”
This whisky was released to much fanfare in the whiskysphere, with reason. There is so little lagavulin variety on the market, the masses are starved.
It provides things fans of the 12yr old love, little to no cask play (the color is like Sauvignon), it’s served at a decent proof (48%ABV) and lastly that resounding 8 yrs age statement all bold and brash youth instead of an NAS with a fairytale name.
We know from many other contemporaries that young Islays can be superb and explosive (if a bit narrow in profile at times).
Nose: Mineral, green, diesel fumes, burnt hay, almond oil. Its very mezcal like, génépi, bakelite, ashy smoke. With time freshly shucked oysters, a smidge of powdered sugar and pears
Palate: Dark, sharp,oily, acrid smoke. Bitter plants and artichokes, toasted and salted marcona almonds and lovage.
Finish: Bitter, inky, wet wool and grapefruit pith, it’s medium in length very drying. The quality of the distillate is without reproach.
Somedays this is really superb, firing on all cylinders. Other days it’s kind of hangs on to one note and goes with it. I wasn’t crazy about this bottle at first. I didn’t gas it and I find the final half much better although I don’t think it’s changed dramatically. A good young uncompromising whisky. I’m not convinced this was only a cash grab.
That said, as many feared (or wanted) this has become part of the regular line-up. At prices like I’ve seen in some states (45-65$) I would buy this again. Locally it’s a 100$ at that price point it competes with many other whiskys and the 16yr old is 129$, I am unlikely to buy a replacement soon.
Octomore 6.3 Islay Barley
Yet another Octomore review and I have been searching for the best way to introduce this review. This was the first .3 iteration of the series, the culmination of much of the terroir driven work at Bruichladdich, 100% Islay barley grown on the farm that gave this whisky it’s namesake, by a guy named James Brown no less and peated to the eye watering level of 258ppm, a process that apparently requires several days of careful monitoring.
I believe the work that the Laddie team has been doing is really unique and admirable. One could view it as just being their marketing “shtick” but somehow it resonates with me this idea of making a spirit that reflects the surroundings and climate. Their trials using less popular barley strains and growing grains in proximity to the distillery is in some ways a return to tradition.
Let’s see if any of this is reflected in the final product.
Nose: Farmy and greasy at first, then a bit of melon, lime oil (like the aftershave), a feeling of dirty juicy fruit gum, dried cereal, hot cornbread. Then comes the Laddie split-milk notes, lamp oil, cold campfire. With time a growing minty/herbal side, salted licorice, a bit of cinnamon and vanilla. The smoke is always present wrapping everything together.
Palate: Sharp, sooty, sweet, almost fizzy, diesel fumes and cantaloupe. A handful of black earth and lemon lozenge and citrus peels. It turns more mineral and bitter in the center before returning to a fun mix of sweet, creamy and herbal, vanilla, corn pudding and gentian.
Finish: acrid smoke, earth and grains and a bit of sweetness, the lactic note is present but not overpowering. I found it much less sweet than other versions, the body is huge, just really oily and viscous.
It is fairly close to the standard versions of Octomore but somehow more earth and grain shine through, the herbal\mineral integrated with the sweetness, very well balanced
Lastly, you know you’ve made a good friend when after an evening out eating and indulging in a couple of drams, they end slip you two quite generous samples of Octomore for no other reason than the pure pleasure of getting your impressions of the stuff. I want to thank fellow Connosr member Robert99 for providing me the opportunity to dig myself deeper into Octo-obsession.
*photo credits:Octomore farm l’oeil sur le vin blog, Rockside farm Bruichladdich website.
When one is fighting for access to the fundemental information about whisky (age) there are many arguments for the NAS camp, often one argument is “such and such a whisky is NAS and its great or I don’t mind when whisky is NAS as long as its good.” There are a couple of whiskys that have become emblematic of this argument, Aberlour A’bunadh is one the other is Uigeadail.
The argument is moot because quality isn’t a function of age, yet it doesn’t make age any less irrelevant. Producers are talking out both sides of their mouths, age doesn’t matter except when it comes to luxury whisky.
Both the SWA and producers are to blame. If the argument is that in vatting different ages you are punished by only being able to display the youngest age, then let producers display vatting composition details (a la roller-coaster or classic Laddie.) I suspect that hiding the age is convenient allowing them to charge more for young whisky, or change the composition without having to modify price point, packaging or even advising consumers of the change.
All of this is just food for thought, lets taste this icon and see.
Nose: Soy sauce, teriyaki, old leather jacket, latex paint, smoke, kelp, fresh cake batter, hot tarmac, almonds, burning coals.
palate: tires peeling on asphalt, motorcycle exhaust, dried black grapes, savoury, salty, dried shiitake mushrooms.
Finish: sweet, ginger, cake frosting, nut brittle, salted macadamia nuts all with a blanket of smoke and bbq sauce.
This is undeniably good whisky, a great meeting of peat and sweet which is tricky to do right. I don’t know what it is about the Ardbeg profile that takes so well to Sherry.
I don’t think it’s a coincidence that both these Iconic NAS whiskys are high strength either, a good way to ease a young whisky on the palate is ensuring that it’s provided in full on “its goes to eleven” intensity.
Aberlour have gone one further by doing batch numbers and created a real frenzy, I know Ardbeg has a bottle code but it’s not obvious packaging info.