Matt

I am not usually into peated whiskeys. However, lately I gave Laphroaig 10 another chance and discovered that it wasn’t so bad after all. I can put down Compass Box’s The Peat Monster and not gag. I can even appreciate the Lagavulin 16 every once in a while. However, I have not been able to handle Ardbeg’s super peaty Uigeadail. My Scottish Gaelic is a bit rusty but I alway thought it must mean “sweat from a sheep’s taint.”*

Among whiskey enthusiasts (or at least whiskey writers), I am in the minority. Uigeadail has won several awards and tops everyones ‘Best of…’ list. It does not bother me to disagree with Jim Murray (author of The Whisky Bible). We have very different taste preferences. But when John Hansell of Malt Advocate gives something a high rating, I usually like it.

So, I decided to take my new found appreciation/tolerance for peat down to St. Andrew’s Bar and take another stab at the Uigeadail. When I attended that class with Ethan Kelley last week, he spoke briefly of pairings and recommended pairing peaty whiskies with seafood and Guinness. Plus, yesterday was the 250th birthday of Guinness. So, I ordered the fish and chips, the Uigaedail and a pint. I brought my friend Levia and her beau along for moral support. Levia tends toward the peaty whiskies and is long-time drinking buddy.

Before starting, I add some water (at 54.2% ABV, it can handle a fair amount of H2O). The nose on Uigeadail is smoky, peaty, and briny with hints of leather and honey. All put together, it smells like a well-worn shoe (perhaps a shoe that you wear while you barbeque on a beach by the North Sea). Normally, my opinion would already be tainted by the strong nose, but I decided to look past my prejudices and keep going. I take a reluctant sip after some fish and a long draw from my Guinness. This is where I would normally be spitting and sputtering and verbally abusing this whisky and anyone who likes it. However, my tastes have changed and the pairings are doing their job. This a bold whisky, firm and almost chewy. There is a sweetness I have never tasted before. I can taste the usual tar, smoke and licorice, but they are balanced and dance on the tongue (although with a heavy step, like a reel or polka rather than a waltz). The finish seems to go on forever. Indeed, I can still taste it the next day.

I can see why this whisky is beloved by so many.  That said, it’s not for everybody.  Uigeadail is kind of an old man’s whisky.  As we age, our tastes tend to change toward bolder, more pungent flavors.  If you are already a fan of dark wrapped cigars or are a regular smoker, this may be a good fit for you.  If you are someone who prefers more subtle flavors, head for Speyside malts or an nice Irish.  Come back to this one later in life.

For those of you who have tried the Uigeadail and totally dig it, you might look for the new Ardbeg Super Nova for an even peatier kick.  I have not tried it yet.  I was waiting until I knew that I could do it justice.  Maybe next time.

*The folks at Ardbeg tell me that it is named after the lake from which the water is drawn. Perhaps sweaty sheep bathe there.

This week, I had the opportunity to attend a class at Astor Center, hosted by Ethan Kelley of Brandy Library. The topic of the this class, “In the Land of Giants – An In-depth Look at the Boutique Distilleries of Scotland.” This class is actually part of a series, the first was about peated whiskies, the last will be about distilleries that have been moth-balled.

For this class, Mr. Kelley gave us a whirlwind history as we tasted our way through several small distilleries. Our first dram was the Hazelburn 8yo. Hazelburn is distilled at Cambeltown distillery Springbank. It seems that the owners of Springbank bought all the names from the distilleries that died in Cambeltown. This one is very light in color. There are hints of peat and brine on the nose although I’m not sure if this is actually a peated whisky. The palate is light but complex with only traces of peat. It is triple distilled which gives it a very clean feel and a smooth finish.

Next up, is the Edradour 10yo. Mr. Kelley painted a picture of this distillery that made me put it at the top of my list for what to do next time I visit Scotland. Edradour is a very small operation (3 guys) with a still that is barely big enough to be called legal. This whisky is very interesting. To my sniffer, the nose smelled like peanut butter and caramel. The palate was full bodied, spicy and nutty.

Benromach Traditional was next on the list. Very pale in color, Benromach Traditional smells like a doctor’s office. Very weak elements of peat and a vague sweetness mark the palate, but the alcohol is strong. The finish is so short and the whisky so forgettable that you are not quite sure that you actually drank it. At least five more years in a barrel would do this one some good. Skip it!

The best of the first four was the Tomintoul 16yo. The color on this is golden honey like jewel quality amber (it spent some time in a sherry cask). The nose is floral almost like a ladies perfume. I got the image of laundry drying on a line in a field of lavender when I inhaled deeply. The flavor was robust but balanced with wonderful honey notes. Unfortunately, the distillery has changed hands since this bottling, so who’s to say what the future will hold for Tomintoul. Try to get your hands on a bottle of this ASAP.

This is when things started getting really interesting. The Arran Cognac Cask. You can look for it, but I doubt you will find it. It is a single cask bottling of a distillery with limited distribution in the first place. Light amber with a rose tint, this smelled salty, sweet, and nutty with some Cognac notes. By this time, my notes start getting a little less descriptive. For the palate, I wrote “sweet, floral, and amazing.” Lucky for me, there was an extra place setting in the classroom, so I scored two drams of this one. Cognac casks are really expensive, so don’t expect to see this one (or one like it) any time soon. This was an expensive experiment. It is almost a shame that it turned out so well.

Next was the Bruichladdich Rocks. Jim McEwan of Bruichladdich is probably one of the most innovative and bat-shit crazy distillers in the world. He is constantly being recognized for his lucrative experiments at Bruichladdich. One thing he hasn’t had since leaving Bowmore, is a consistent product. Enter Peat, Rocks, and Waves. These three distinct expressions will be a consistent part of the Bruichladdich line for the foreseeable future. Rocks is an unpeated malt, with a nose like smoked white cheddar cheese. Even without the peat, you get the other great qualities of Islay. This is a rich, robust whisky that is far more balanced that any of it’s peated brethren. Mr. Kelley described this one as Talisker light.

Benriach 10yo ‘Curiositas’ is part of a series of peated Benriach. Strangely, this was not a planned venture into peated whisky, but curious finds from the dark corners of the warehouse. Just as the Rocks was everything you love about Islay without the peat, Curiositas soothes you with everything you love about Speyside with a hefty kick of peat.

The last (and strangest) whisky of the night was Ballechin Madeira (distilled at Edradour). This is a peated whisky aged completely in Madeira casks. That’s right, not a bourbon cask or even sherry. This is one of the most interesting whiskies I have ever had. The nose was quite peaty and the palate was like a peated brandy. This one is expensive and rare, but if you ever have the opportunity to try it, take it.

So, that was my latest adventure in whisky. I really enjoy these guided tastings. I always learn something and have a good time. I really like events like WhiskyFest too, but the free-for-all atmosphere on the main floor can be as tiring as it is exhilirating. If you are interested in the class on dead distilleries, I believe there are still tickets available here.