Ardbeg Uigeadail 54.2° (54.2°)

Uigeadail from the Ardberg distillery is a blend of whiskies aged 10 and 13 years. It also includes a number of 1970s vintages.

Uigeadail is the name of the Loch that supplies the distillery with peat-laden water.

No cold filtration was carried out before bottling.

Tasting notes from Thomas

The nose is full of peat: a subtle blend of meaty notes (bacon), campfire and Lapsang Souchong tea. However, after a few moments, the scents of antiseptics, fish (herring) and tar take over. Very discreet fruits are present (pears, lemon), but it's the spices that are more pronounced (white pepper, ginger, cinnamon...). Finally, a hint of pie crust is recognizable.

Aeration calms the smoky component and softens the overall effect. A mineral note and a good dose of camphor emerge. It's also at this point that lemon, vanilla sugar and almonds emerge more clearly.
Dilution gives us a fruitier but less sweet nose. Chocolate and seaweed make a strong entrance.

The palate is fat, sweet and full-bodied. The peat is always composite. Initially, camphor, iodine and antiseptic are recognized, followed by wood smoke, tar and a touch of bacon. At the same time, the vanilla sugar and pear present at the beginning of the mouth are transformed into lemon, pastry and almonds. Then comes a phase in which licorice, lemon juice and sliced bread dominate around the peat.
Dilution brings a nice dose of chocolate cream and aromatic herbs (thyme, oregano), while maintaining the initial aromatic palette.

The finish is powerful and persistent. The peat is less dry (slight buttery effect) but retains its share of smoke (wood, Lapsang Souchong) coupled with bacon and rubber.
Dilution has the same effect as on the palate, with the arrival of chocolate, aromatic herbs and seaweed.

" A peated whisky that justifies its status as a great classic by virtue of its recognizable character..."