Background Notes from Ardbeg:
An Ardbeg that’s said to be “as deep as the ocean” thanks to the use of virgin Black Sea oak casks sourced by Dr. Bill Lumsden from the Adyghe Republic in Russia. Whisky from these casks has then been married with regular bourbon cask matured Ardbeg and bottled for Fèis Ìle 2017 at 46%.
Tasting Notes from Ardbeg:
Nose: A wonderful, intense, ‘dancing’ nose, with lots of different, intertwined aromas – powerful, oily peat, dark chocolate, smoked fish, hints of seaweed, and a curious, sharp herbal note. Waves of spicy black pepper.
Palate: A peppery mouthfeel is followed by a crescendo of rich flavours. Toffee, Turkish coffee, smoky bacon and lots of dark, dark chocolate. A curious burst of peachy fruit, hickory wood, clove oil and a suggestion of black olives.
Finish: Seemingly lasting forever, with deep, deep, almost subterranean flavours of clove, tar, and rich toffee.
Notes from our member Mark Buchholtz
Absolutely unlike any scotch whisky I have ever had the pleasure of sampling over the almost 10 years of our club’s existence. Let me preface to say that this may have not been the best bottle to sample in the middle of the summer. This bottle to me, would best be sampled in a fall or winter setting as it displayed an advanced level of warming as the sips of this dram worked from my lips to the back of mouth and down the hatch like a slow viscous liquid that reminded closely to a light olive oil in a homemade salad dressing. To say it was a little bit thicker that your average whisky is bit of an understatement.
Like the distillers note the nose was powerful, bright, warm, full of fresh seaside whimsy, seas salt, peaty, fresh seaweed all intertwined in some sort of magical distillate. I have no idea how all those descriptions worked together to produce such an inviting aroma…but let me tell you my words do no justice, it was utterly intoxicating and inviting!
The initial taste on the tongue and mouth was warm as you would expect from a bottling at 46% ABV, but there was no harshness at all that might show itself with a peated expression. I did get a little spice like the distiller mentioned above but it was not overpowering and it really invited you to return immediately for more sips of my dram. I really do not have the acumen of a professional whisky writer, but these are the things that I thought of in no particular order. Light peat, spice, light pepper, oily like a light olive oil, sea salt, the smell and taste like a fresh breeze when you are on the cost in BC or Nova Scotia, sweetness but not too sweet… all combined together to give me the most unique whisky tasting in recent memory.
The finish did last a fairly long time but I had trouble initially judging that because I went back for additional sips sooner than expected because it was so delightful and interesting. On my last sip of my taster dram the flavour did last a fairly long time, I have to say it was not offensively long. I kept wanting to go back for more because it was so delicious. Tasting this bottle or sipping on it at home would best be done in a fall or winter setting as it is a warmer comforting type of whisky. A cool night by some type of body of water would also suffice as the overall taste and feel evoked memories of a fresh breeze coming of an ocean with gentle wisps of sea salt tickling your nose. In Ontario here one of the Great Lakes or the many bodies of water in the Muskokas would work just a well especially this past summer where the nights certainly cooled down and required jeans and a sweater.
Would I by this for my personal collection, the answer would be a resounding yes. Ardbeg Kelpie is available here in Ontario, Canada via the LCBO listed at $210.95.
Thank you all for reading and enjoy!
Mark Buchholtz
I found this whisky very light on the nose with a Woody aroma it leaves you wondering what to expect in your first sip….. Well, let me tell you! Expect Strong Oak and Grassy flavors followed by a quick finish that brings through the Ginger or a Sweet & Spicy flavor at the end.
The Black Label Canadian single malt whisky was one of the highlights of the tasting session.
Cooper’s Croze was created under the direction of the distillery’s 5th generation master cooper. It celebrates the influence the choice of casks has on the final spirit we all happily enjoy. This can be seen by the naturally light colour that lets the barrels speak for themselves. Before making it to the bottle this sprit has a long journey through several barrels as it ages for 15 years. It starts n virgin American oak moving to second fill bourbon until finishing in Sherry barrels. The sprint’s journey is elected in is taste, as it starts robust and full up front and mellows as it makes its way past your chest.
When you taste whiskey that has matured in casks, it really is something. You have the flavour of an alternate liquid (usually sherry or bourbon) that seasoned the barrel. The barrel itself is either European or American oak, and than it is toasted to varying levels. All of these combine to overwhelm the senses when that bottle is uncorked and pored into a glass. The aroma, the mouth feel, the smoothness and flavour all work in harmony and balance. All of this was pre conceived years, if not decades before coming to this single moment of fruition. Distillers safe had some of these characteristics, an amazing feat considering it is only 4 years old, and just incase your wondering, it takes 3 years to officially become whiskey.
Billy is the Head Blender at Jameson so the pressure is on him to ensure all of the Jameson family blends being made are of the highest quality, his whiskey is his art, like a conductor orchestrating a melodic symphony.
This dram had a wonderful dark caramel colour and on the glass showed some LONG legs. Brought to the nose, slowly albeit, I was hit with a very strong fragrance specifically caramel and spices. Preparation for a strong taste ensued.