The undiluted nose is deep and rounded – chocolate caramels and barley sugar combine
with dates, raisins and smooth sherry notes. Later, you find leather and linseed oil.
With water the sweetness gives way to malted honeycomb, with flowering currants
emerging through the smoky sweetness of a well-fired fruit pudding.
Sweet, chewy and oily with a silky mouthfeel. The flavour is initially sweet, revealing
fruit cake and treacle. This is followed by smoked barbecued or honey-roast food with
the slightest hint of olives.
Again long, both sweet and dry with honey, treacle and a trace of lint.
Ardbeg is the peatiest, smokiest yet most balanced of all the Islay malts, balancing smokiness with sweetness to provide a wider complexity of taste
Pronounced oog-a-dal, Uigeadail is gaelic for a dark, mysterious place; named after the distillery’s water source, this whisky is a marriage of sweetness, spice and deep smokiness
A unique vatting method that marries the deep, smoky notes from ex-bourbon American oak with the luscious, raisin-like character of ex-oloroso sherry casks
The Ardbeg committee’s favourite whisky, Uigeadail is gaelic for a dark, mysterious place; named after the distillery’s water source, this whisky is a marriage of sweetness, spice and deep smokiness
Serve at room temperature; enjoy neat, with a little water or 2-3 large rocks of ice