Ardbeg Uigeadail Review And Tasting Notes
Ardbeg Uigeadail: or in medio virtus stat and also the flavor of this fine peaty Scotch whisky lies somewhere between 10 years old and Corryvreckan. It is peaty, shady, but all in all velvety and soft, far from the dry and herbaceous taste of 10 years.
We are not saying this to belittle the virile idea of extreme smoking enjoyed by Ardbeg, a distillery that made its fortune by producing some of the peatiest whiskies ever.
Indeed we are avid Ardbeg whiskey enthusiasts, but it is clear how this Ardbeg Uigeadail wants to present itself to the public as a more balanced and smooth whiskey. There is nothing wrong with that and then there is no lack of peat, far from it.
Except that at the first taste, it is unsettling, one expects a fistful of peat in the face and instead, a caress arrives, rough and smoky, but it is undoubtedly not a distillate that wants to bully.
The production process of this single malt is similar to that of the other two samples from the Ardbeg stable, malt is smoked with peat, wash, double distillation in a copper still, and then aged in barrels.
And the turning point is all here: the refinement is multiple in bourbon and sherry barrels and shapes the taste of a dense and rich in matter distillate, but which with the final passage in barrels used for sherry, is rounded, taking oxidized tones, sweet and markedly nutty, that is of dried fruit.
What does Uigeadail mean?
“Inhospitable dark place with a terrible appearance where life and happiness are not welcome“: more or less. It literally means “dark and mysterious place.” Quite simply, it is the lake from which the distillery draws water to produce.
Like all Ardbeg drams, this Uigeadail is not cold filtered and they are proud of it and can also read it on the label. The alcohol content is full.
It’s fantastic: opulent, sumptuous, with a magniloquent elegance that manifests itself with a citrusy, caramelized, oxidized symphony full of spices, wax, and coffee.
The fruit from the candied orange passes to the raisins to the cherries in alcohol covered in dark chocolate with a penetrating background of peat that smooths and illuminates the nose. Sea salt is the aromatic backbone on which the whole structure rests.
It’s concentrated and shady but not as grassy and arrogant as the 10 years. It’s warmer and flirty but always ready to bite.
It is structured, alcoholic in the mouth, but do not expect sharp edges. On the contrary, it has a softness that starts with fruity and then touches the caramel. It rises with notes of pepper.
The sapidity is always sharp to give rhythm to all this “condensed matter.” The oiliness is nice and clean. The decadent touch of sherry is enveloping. The finish is majestic, with chocolate fudge, salt and a piercing smokiness.
If you want to loosen the grip of the peat and make it bloom, add 3 drops of water to the glass.
Price of Ardbeg Uigeadail
60-64 euros, a fair price for a charming whisky.