My whisky preferences are as persistent as they can get in their trying to push me away from objectivity, yet I once again try my best to find it. I’m not into sherry, anyway there are ones I enjoy, of course, if treated with or spotted them out of my curiosity.
Do you like AyeSLAY whisky? Let’s assume ‘yes’ is the answer. Now do you adore vanilla? If you do, go and love this malt. Meanwhile for me, it’s too much. There is not that much of peat as there is vanilla on the nose. It is quite expectedly accompanied by dried fruit, and it’s strong. Therefore, I got an impression of specifically prunes. And, of course, standard Ardeg’s peat. All of these aromas don’t intertwine between each other — they exist separately — instantly giving away its young age. Here, it would be better, if matured longer.
Taste confirms our age deduction: nothing round here — however, are we expecting that from a 54.2% strong non age-statement Islay whisky? I definitely don’t. Yes, it is phenolic — be welcomed to enjoy a destruction of your mouth sensors. There is just a hint of sweetness, which I was pleased with, as aroma made me preparing for something speysidely luscious.
The finish is strong but short: it neither burn you tongue for a long time nor it sticks with any particular flavour to your mouth. And I don’t think it’s bad.
From what I’ve tasted in Ardbeg Uigeadail sherry influenced islay whisky is like ballerinas dancing to metal. It may be fun, but if you are a lover of this specific genre. Excuse me, but I am appreciator of a good old ballet.
Excess of Vanilla, typical peat, quite strong prunes.
Phenolic, very sharp (unrounded), with a hint of sweetness.
Strong and short, without any particular taste staying in your mouth.