Well, they were out of Laphroaig and Laguvulin. Damn!
Well, the owner of the store recommended Ardbeg 10 YO as an alternative.
Well, it is sitting in my desk waiting to be taken home tonight for a wee
Any thoughts on Ardbeg 10 YO??
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.
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
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
Glenmorangies own stuff has been put out in a 6y old cask strength version :
Very Young Ardbeg.
Absolutely terrific whisky
non-chill filtered of course.
It's full details are...
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
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
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
Ian Wisniewski in "Whisky Magazine
You chill the whiksy then filter it
Chlling will solidify some objects and filtering the whisky will then remove
The whiksy will not go vloude at low alc% or low temperature if
The compunds filtered away also contains some taste-elements so experienced
whisky drinkers tempt to avoid chillfilteredf whiksy if possible