Whisky and Words Number 23: Ardbeg 10

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?

The Ardbeg label. No false modesty here.
The Ardbeg label. No false modesty here. Click for full size crop. We want you to read the small print!

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:

  • Non Chill-filtered – proudly declared front and center of the bottle
  • Higher (than typical) alcohol content, in this case 46%
  • Attention to detail in production and presentation
  • Attitude!

Yeah, they have some attitude, declaring right on the label: not only the best Islay malt, but the best whisky in the world. That’s fightin’ words for the folks at Bunnahabhain, Lagavulin and Laphroaig. So, what’s behind the bluster?

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Whisky and Words: Island Malts

The blog has covered a number of blends, and also eleven unpeated, mostly sherry-finished single-malts (see sidebar for the list and links). They all share similar influences in their flavoring.

It’s the water, and a lot more

https://en.wikipedia.org/wiki/en:_User:Stephan_Schulz
Jameson still, Cork (Photo: Stephan Schulz)

Some of those malts, Bunnahabhain* and Glenfarclas, for example, are notable for the taste of what the French would call terroir. Peat bogs, soil and rocks through which their water sources run flavor that water. In addition to the water, the spirit’s flavor is heavily influenced by the ingredients (mostly barley malt) and how they are treated at each step. In the preparation of what will become new make spirit, there is much attention to manipulating temperatures at each stage. The temperature of the wort is chosen to enhance the activities of enzymes converting sugars and later, to encourage fermentation. Variation in stages and their temperatures can affect flavor. One also reads of claims that the shape and composition of tuns, stills and washbacks will influence the flavor of the new-make spirit. Once distilled, the spirit meets the cask, where interaction with the oak (and its preparation, be it lightly toasted or charred) will have the second largest effect on flavor.

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