I'm with Ben; the smoky/peaty stuff...
can be challenging.
I knew my choices, tended toward the fruitier stuff: Balvenie being my fav. Wanting to branch out...I picked up a bottle of Ardbeg Uigeadial.
Um, WoW! I can see why it is considered really excellent, and complex by connoisseurs; but I can admit...I'm not quite there yet. I mean...here are some of their own nosing notes:
Rich and weighty with heady and smoky aromatics, this expression of Ardbeg is both intensely flavoured and perfectly integrated. At full strength, the initial aroma is a beguiling mix of warm Christmas cake, walnut oil and parma violets fused with fresh ocean spice, cedar and pine needles falling from the Christmas tree.
A smouldering smoky coal fire and the deep scent of well-oiled leather brings warmth to the scene. The sweetness of treacle toffees and chocolate-coated raisins bring indulgence through the smoke.
With water, the deep smokiness increases in intensity,
reminiscent of a Christmas pudding on fire. Tarry smoke and diesel engine oil enter the room bringing smells of an age gone by. Rich flowering currants and warm baked banana and walnut bread are served with simmering mocha espresso.
Seriously; I once saw a tasting wheel, that had a picture of burning tires...but that was in no way, meant to be a
bad thing, lol.
Well...it
was an expensive bottle; so I put it back on the shelf, and need to work my way up and back to it. And in the interest of full disclosure, I did not drink it with water; at the time, thinking that was heresy...but now realizing, it can actually
help some whiskeys.
Latest try; Aberlour 12. Ah...now that's more like it. So...what are
you drinkin', Lincoln?
I drink alone?
