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What's in a name? Ardbeg Blasda whisky is called whisky because it's produced in Scotland. Were it from America it would be spelled Ardbeg Blasda whiskey, rather than whisky.
Nose: Chocolate éclair sweets and dry coastal driftwood, toffee and refreshers sweets with but a hint of gentle smoke. Despite these dangerously low levels of peat, this is still characteristically Ardbeg. Palate: By what alchemy is it possible for something to be both so creamy and spiced so? There’s a lovely herbal development and all the time the sweetness of vanilla and peppermint creams with the semi medicinal undertones of Resolve hangover cure. Finish: The minty sweetness of the peppermint creams with an interesting little development of sticking plasters. Comment: It still retains the distillery character. But, whilst a very good whisky, this is not a very good Ardbeg... ...more
The Master of Malt
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