Ardbeg has done well in presenting well-designed No-Age-Statement (NAS) releases that have proven worthy of their (usually) high prices. Their Corryvreckan (“heady, intense and powerful”) and Uigeadail (“deep, smoky notes with luscious, raisiny tones”) are uniquely flavorful, well-finished drams, and they should be, being in the over-$90 club. An Oa was introduced recently (for a whisky)—in 2017. I actually purchased mine in 2020 but it’s been waiting for a review, as other events (pandemic, political chaos, moving house—you know, the usual stuff) have taken my attention.
The CorryVee and Uigeadail had stories, and so does An Oa. On their website, Ardbeg tell the tale that in their new oaken “Gathering Vat” (marrying tun in other parlance) “whiskies from several cask types – including; sweet Pedro Ximenez; spicy virgin charred oak; and intense ex-bourbon casks….” they marry their final product to produce “smoky power, mellowed by a delectable, smooth sweetness.” Sounds good. I’m especially interested in the ‘intense’ ex-bourbon casks, so I sent an email to inquire.
I’ve covered the standard Ardbeg 10 and Corryvreckan whiskies on the blog previously. The 10 is a solid performer in the Islay peat stakes and a reasonable $55. They distillery releases some older whiskies and also a range of NAS offerings both on the value and premium and of pricing. The cheap and rascally Wee Beastie and to-be-tasted An Oa hold the low end of the line (under $50). The premium NAS offerings, Uigeadail and Corryvreckan, increase the stakes as they are priced here in Oregon at $82 and $92, respectively. Going into this testing I’m expecting a smoother delivery than the 10-year and the signature excellence in robust but balanced flavors I have come to expect from Ardbeg. I’m also very curious to see how the two premium offerings compare, and I’ve got an impressive competitor as well, the Bruichladdich Port Charlotte 10.
Five years is sufficient to age a good bourbon in the American South’s hot, humid summers and mild winters. While Scottish law requires no less than three years maturation, the colder weather of Scotland means that most single malts are aged 10 years before release. There are a few 8-year single malts out there but that is not common.
One wonders why Ardbeg, known for a superb 10-year and a collection of standout NAS whiskies, would release a young whisky like the Beastie, and as a permanent selection at that. Other whiskies are made with spirit as little as 5 years old, but more typically, distillers hide the spirit’s youth behind an NAS label. The Wee Beastie label proudly proclaims 5 years of maturation. I expect economics plays a part. If Ardbeg can figure a way to market their younger spirit in a way that does not sully their reputation, they can increase output and thus market share.
This is the final post in the NAS series for now. I’ll write up a wrap-up article in a week or two.
I read about Ardbeg long before I had a chance to taste it. A distillery raised from the dead, so to speak, it had been shuttered for eight years in the 1980s. Production resumed slowly under a caretaker administration by Hiram Walker in the early 1990s. Glenmorangie bought it in ’97 and resurrected Ardbeg to full production. Blessed with great stocks of old whisky aging in the warehouse, they released notoriously good (and peaty) whiskies throughout the early 2000s. They presented Ardbeg in a craft style – no coloring, non-chill-filtered, higher ABV. Their 10-year is released at 46%, and it is a damn good whisky, as I reviewed here. Despite relatively low production, about 1.25 million liters a year, they have a number of expressions.
Finally, Ardbeg 10. I’ve been looking forward to reviewing this. I’ve had a bottle for almost a year. I drink it, like most of my single malts, sparingly. It’s in a class I call Damn Fine Whisky. So, what’s it got?
First off, Ardbeg is sort of the snazzy new kid on the block, but he’s got some classic threads to back up his bling. Ardbeg is one of those distilleries that was shuttered for years, only to be resurrected by ‘craft’ style distillers. By craft, we mean a few notable aspects to the whisky production: