Colour: Light gold. Aroma: A burst of intense smoky fruit escapes into the atmosphere – peat infused with zesty lemon...Read more...
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recommandé par christian: bon scotch. fort goût Read more
93 points from the Malt Advocate! World Whisky of the Year by Jim Murray in his 2008 edition of The Whisky Bible. From the distiller: AROMA - Excep... Read more
93 points from the Malt Advocate! World Whisky of the Year by Jim Murray in his 2008 edition of The Whisky Bible. From the distiller: "AROMA - Exce... Read more
Food Pairings for Ardbeg Scotch-10 Year
recommandé par christian: bon scotch. fort goût
External Reviews for Ardbeg Scotch-10 Year
93 points from the Malt Advocate! World Whisky of the Year by Jim Murray in his 2008 edition of The Whisky Bible. From the distiller: AROMA - Exceptional balance and depth. At full strength, the arom
93 points from the Malt Advocate! World Whisky of the Year by Jim Murray in his 2008 edition of The Whisky Bible. From the distiller: "AROMA - Exceptional balance and depth. At full strength, the aroma is a beguiling mix of toffee and chocolate sweetness, cinnamon spice and medicinal phenols. Fresh citrus and floral notes of white wine are evident, as are melon, pear drops and a gentle creaminess. There is also the fresh phenolic aroma of sea spray and smoked fish. Hickory and coffee emerge later as the most volatile top notes fade. With water, the depth of the peat opens up, at once revealing layers of phenols with gristy peat and and leather followed by medicinal phenols (carbolic soap) and a whiff of wood smoke. However, the sweetness of vanilla and the fragrance of citrus fruits are never far behind, maintaining the balance and intrigue. TASTE - An initial moderate and clean sweetness of deep peat notes, with tobacco smoke and strong espresso coffee, which then gives way to treacle sweetness and liquorice.The mouthfeel is firstly lightly spiced, then chewing, and mouthwatering and full, finally drying. FINISH - Long and smoky. A smoky sweetness is left on the palate, with a crushed peat and sweet-malted cereal character." The first time I ever tasted the 10 year I immediately fell in love with the peat and the toffee richness that accompanied the power and complexity of the spirit
Ardbeg Ten Years Old is a very special bottling for the Ardbeg distillery as it is the first non-chill filtered whisky in the Ardbeg range. Chill filtering isn`t a bad thing, in fact it created real consistency of product when the whisky industry was a little more `hap-hazard` than it is today. Ardbeg Ten Years Old is whisky with none of the goodness taken out and as good as straight from the cask.
For peat lovers, nothing compares to Ardbeg. A heavy, pungent malt that is suprisingly gentle and citrussy on the palate. Its fanatical followers insure that this distillery is always low on stock, so get it while it lasts!
\ Straw-gold color. On the nose, sweet toffee, citrus notes, seaweed, and spice complement a powerful peat smoke infusion. In body, it is thick and oily. On the palate, a somewhat sweet maltiness up front is run over by a powerful peat smoke locomotive. Again, the whisky is enriched with citrus and pear notes, spice, and seaweed. The finish is powerful, long, and warming. The smoke lingers for minutes, if not hours.\
Ardbeg 10 Year Old from Islay, Scotland. Ardbeg was founded in 1815 by John Macdougall, the favorite landing of the 18th century smugglers. It is a windy, secluded cove on the southeast coast of Islay, accessible via a narrow road as it were, in the be
Colour: Light gold. Aroma: A burst of intense smoky fruit escapes into the atmosphere – peat infused with zesty lemon and lime, wrapped in waxy dark chocolate. Bold menthol and black pepper slice through the sweet smoke followed by tarry ropes and graphite. As you dip your nose in further, savour the aroma of smoked fish and crispy bacon alongside green bell peppers, baked pineapple and pear juice. Add water and breathe in the vortex of aromas rising from the glass. An oceanic minerality brings a breath of cool, briny seaspray on chalky cliffs. Waxed lemon and lime follows with coal tar soap, beeswax and herby pine woodlands. Toasted vanilla and sizzling cinnamon simmer in the background with warm hazelnut and almond toffee. Taste: An explosion of crackling peat sets off millions of flavour explosions on the tongue: peat effervesces with tangy lemon and lime juice, black pepper pops with sizzling cinnamon-spiced toffee. This is followed by a wave of brine infused with smooth buttermilk, ripe bananas and currants. Smoke gradually wells up on the palate bringing a mouthful of warm creamy cappuccino and toasted marshmallows. As the taste lengthens and deepens, dry espresso, liquorice root and tarry smoke develop coating the palate with chewy peat oils. Finish: The finish goes on and on – long and smoky with tarry espresso, aniseed, toasted almonds and traces of soft barley and fresh pear.
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