ARDBEG AIRIGH NAM BEIST 16 Y


Just got given a bottle for my birthday. Typicle Ardbeg in the assertive sense. Right in your face smoke and peat. Anyone else tried this excellent bottling?
Peace,
Jock
The Step-We-Ceilidh Band.
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Reply to
boudinman

Yes - love it. Even though it's not, it reminded me of a non-cask version of Uigeadail.
Stonkingly good dram.
Jim
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Reply to
Jim

In article , ...
I agree. All the peat and smoke you'd expect from an Ardbeg, but with a very complex spectrum of flavours, many of them quite fruity (well, that was how it struck me). One of the finest malts I've tried.
Reply to
Lazy

Did any of you make notes? I'd love to have a review of it for to the site:
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Colin.
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Reply to
ColinL

Sorry, no. I'm really not a note taking kinda guy.
Jim
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Reply to
Jim

I didnt make any notes but I can tell you it was marvelous. Still is, its not finished yet. We had a Burns Supper here at the house and our band and our partners had a wee Ceilidh. Anyway we started off with a Bladnoch before the meal. Then we had smoked salmon which I had folded up on a plate and I had some Talisker in a perfume spray bottle. I sprayed the salmon till it was soaked and dripping with the Talisker and then we had that as an appetiser. Then we had the Haggis with bashed neeps and chappit tatties. Over the Haggis I poured Glenmorangie and we had that and wahed it down with Glenmorangie 10. Then as dessert we had dark chocolate ice cream over which I poured some Dalwhinnie which was deep frozen in my deep freeze for 24 hours. Followed by Highland Coffee made with Famous Grouse. Then we had a glass of Glenfiddich Ancient Reserve 18 years which was kind of dissapointing. We followed that with a glass of Craigellachie Connoiseurs Choice 1989. After this we went on to Macalan 12 years Fine Oak and finished up with the Ardbeg Airigh Nam Beist. This was the perfect line up to it all. The AANB just lingered and lingered. It was magnificent. Right in the face Islay, followed by huge smoke and peat. Then came the fruity sweetness which stayed a long time. It was everybodies favourite of the night. Only trouble is me wife now likes it as well.
BTW during all this we were reciting Burns Poetry and singing Burns songs and playing tunes together. Its funny to hear Burns poetry with a Dutch accent.
Peace,
Jock
The Step-We-Ceilidh Band.
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Reply to
boudinman

Uzytkownik "boudinman" napisal:
Hi Jock,
Yes, I have had this lovely whisky. Fantastic. But you will not believe - I returned from Scotland today in the morning, I left Islay yesterday by the 15.30 ferry from Port Ellen :-) And can you guess what I did the day before yesterday? I went to Airigh Nam Beist! Yes, the lochan in the hills above Ardbeg :-) A beautiful place. Also, you can see why Ardbeg is so peaty. You should see the banks of the lochan - pure peat. I think I've still got it on the soles of my shoes ;-)
Cheers, Rajmund
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Reply to
Rajmund

On Tue, 6 Feb 2007 20:02:27 +0100, "Rajmund" wrote:
It sounds heavenly Rajmund. I will need to wait till May to get to Scotland. Wont be in Islay though unfortunatly. I will be staying in Angus and will spend a couple of days in The Black Isle. Might visit Glenmorangie. Small thing compared to what you just experienced. It sounds like a perfect thing you did. I am truly jealous.
Peace,
Jock
The Step-We-Ceilidh Band.
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Reply to
boudinman

Uzytkownik "boudinman" napisal:
Actually, it wasn't as heavenly as it may sound. The weather was nasty, to say the least. Actually, I was going to climb the hills and get to Loch Uigeadail, but it didn't make any sense in the drizzly, foggy weather, getting worse and worse with every yard of the walk. But, just to add to your jealousy, would you guess who was my companion? Stuart Thomson, the former manager of Ardbeg, himself :-) And we talked whisky all the time. Fascinating.
By the way, few of you may know that the torrential winds of a few weeks ago tore the pagoda roof off the old kiln at Ardbeg. Looks really sad. Hopefully, they are going to replace it soon.
Cheers, Rajmund
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Reply to
Rajmund

the soles of my shoes ;-)
Quick! Light the soles of your shoes on fire and roast some germinated barley over them. Make a mash of the barley and distill twice. You'll get the peat AND the burnt rubber! :>
Reply to
Douglas W Hoyt

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