Ardbeg 10 YO

If you like very smoky and peaty, you'll be going over the moon! He kept you on the same island, so you should be able to get a sense of the "terroir" of Islay.

Is Ardbeg 10 YO as good as Laphroaig and/or Lagavulin? How does it compare?

Frankly, I do like smoky and peaty. The review in Whisky magazine online claims that Ardbeg 10 YO tastes like tar. I read the description to people at work and they were laughing.

Will

To me, they are like strikingly distinct brothers of the same family. Very hard to put into words. Enjoy your tour of the island!

Fantastic. I am going to exercise tonight but later on in the evening before dinner I will enjoy a couple of wee dram's of Ardbeg!!

Can't wait. Sit, sip, and contemplate the universe and the order of things...

Will

wee drams of Ardbeg. Not sure why I included an apos. :-)

Will

It's an epidemic. At least you were able to correct the mistake, unlike many. :-)

cheers,

Henry

Ardbeg are the whisky no 1

Among my whisky network it is by far considered the best malt, both by my local friends here in Denmark but also abroad

(I rate Brora higher but Brora are all special bottlings these days)

The production of Ardbeg was irregular. Actual it wasnt really totally mothballed. Allied staff from laphroaig did some distilling now and again

1989-

Glenmorangies own stuff has been put out in a 6y old cask strength version : Very Young Ardbeg.

Absolutely terrific whisky

MAcDeffe

I didn't know I had a brother in Denmark!

You seem to be interested in the same two whiskys I am.. I must be you driving the prices up!

I have a recently purchased bottle of William Cadenhead 10yo Ardbeg, non-chill filtered of course. It's full details are...

Distilled 1993 Bottled April 2004 Matured in Sherry Hogshead Strength 59.8% ABV No of bottles in cask 294

It is the best 10yo Ardbeg I've ever tried.

medium gold colour medium to full body salty. seaweedy and yet somehow sweet not a malt for the fainthearted

What is non-chill filtered? My Ardbeg has that on the label.

Will

Most distilleries filter chilled whisky to get the "nasty deposits" out of it. Independent bottlers, and an increasing number of distilleries, generally don't chill filter. You might find the following helpful

Ironically few subjects are likely to make a whisky aficionado's blood boil quicker than that of chill filtering. Ian Wisniewski presents the arguments

It's all very well for the militant malt brigade to criticise the industry for chill filtering, but as consumers we also have to take our share of collective responsibility. Okay, not all of us are squeamish, but many consumers would be put off if their dram looked different after adding water or ice. Moreover, the damaging effect this could have on consumer confidence, and perception of whisky as a quality product, not to mention apparently 'defective' bottles being returned, provides a valid (if not compulsory) reason for chill filtering. Without chill filtering, whisky bottled below

46% abv throws a cloudy haze either when diluted with water, or when subjected to lower temperatures, such as adding ice. Similarly, whisky stored at a low temperature can result in unappealing precipitation in the bottle (which vanishes once the temperature rises again).

Ian Wisniewski in "Whisky Magazine

Roger

You chill the whiksy then filter it

Chlling will solidify some objects and filtering the whisky will then remove these compunds

The whiksy will not go vloude at low alc% or low temperature if chillfiltered

The compunds filtered away also contains some taste-elements so experienced whisky drinkers tempt to avoid chillfilteredf whiksy if possible

MacDeffe