This stunning expression from Islay's Ardbeg distillery on the Kildalton Coast is named after a nearby loch (pronounced "Oog-a-dal"). It's the perfect example of how sweet and savoury notes can work together spectacularly - you'll find Ardbeg's maritime salinity intact here, combined with dried fruit notes imparted by time spent in sherry casks. Kind of like when you mix sweet popcorn and salty popcorn together, it results in something absolutely wonderful.
Multifaceted, notes of peat and little flourishes of dark sugar, freshly ground espresso beans, cereal notes and a most sophisticated tar.
Led by sweet, ripe fruit and black forest honey. A good helping of malt. The throne then usurped by a powerful peat and smoked barley.
Very long, caramel and malt weave their way through peat smoke and dark sugar and just a hint of fresh espresso coffee before it finally peters out.
Such deft balance! How wonderful to sample Ardbeg so beautifully complimented by sherry.
As well as adding gifts to lucky MoM orders, #WhiskySanta is granting wishes on social media every day! Hit the button above and let them know what you'd like. It could be yours!
Absolutely the best whiskey I ever tasted and I went through probably 50-75. I tried... I really did to find something as great as this. Never succeeded. Smoky, peaty, leathery,coffee it’s all there.100 rating
Absolutely stunning whisky. Beautiful smoky nose with sherry and brine, sweet taste to start, with some dark sugar and sherry, and a long smoky finish. This is my personal favourite whisky.
As so many others have already said, this is one of the all-time greats. Exceptional array of barbecue flavours on the nose, palate, and finish. I’m not a high level scotch expert by any means; but of the 30ish single malts I’ve tried, this would be in my top three
Where Laphroiag reminds me of stinky bleu cheese. Ardbeg Uigeadail reminds me of briscuit mixed with cigar ash and caramels. I know that sounds awful and there is definitely a bite to this beast, yet it somehow hits it out of the park. Its high ABV is not as apparent as you would think. First sip, maybe; but after a few sips the flavours really come out. Not for the novice scotch drink, and although rare, I have seen a few leave Jameson and Gingers behind and switch to Ardbeg 10 and Lagavulin 16. This has definitely all lot more to taste on the palate than Laphroaig and with the high ABV it is worth the price tag. ENJOY!
I love the medicinal notes in Ardbeg 10, but here they are too strong, almost like melted plastic. People say that Uigeadail used to be a totally different whisky 10 years ago. It’s a pity I didn’t get a chance to taste it then.
