Let it linger on the tongue and you'll quickly notice notes of iodine and seaweed it's the closest you can get to being on the rocky shores of Islay without getting on a plane first. It's the quintessential Islay malt, with a slightly sweet and woody opening followed by the wham! of dense, pungent peat and campfire smoke. If I had to sum up the essence of Islay in a glass, I'd likely pour a dram of Lagavulin 16 (pronounced "la-ga-VOO-lin," $90 for 750 mL). For fans of sherried whiskies like the Macallan or Glenfiddich, this is a must-try I often prefer Bunnahabhain to either for the extra maritime flavors it imparts. It's fascinating to get the sense of Islay's terroir in a glass minus the expected big peaty notes. There are also hints of smoke (Bunnhahabhain's whiskys are known for being lightly peated, but that doesn't mean totally unpeated) and sea spray-you can picture the barrels aging near the shore. Matured in a mix of barrels that have held both sherry and bourbon, it's a nearly bottomless reservoir of intense wine and raisin flavors, along with caramel, honey, and nuts. In recent years it's lost both the caramel coloring and chill filtration that were used to make it look more attractive, and the result is a much better tasting whisky, one that's gone from good to great. But Bunnahabhain 18 ($125 for 750 mL) is so much more than just a novelty. You won't find this mix in many other whiskies, regardless of price.Ä«unnhahabhain (pronounced "bun-ah-HA-ben") has long flown under the radar, as the distillery's whisky has historically been used in blends for other brands. The combination of flavors is like a lumberjack in a tuxedo: brute power combined with refined elegance. Adding a few drops of water tones down the smoke and ups the citrus a bit, but this is smooth enough that you don't need to add anything even at cask strength there's no alcoholic burn on the finish. But have some courage and dive in-you'll taste a beautifully balanced whisky, with grapefruit, orange peel, and raisin flavors rounding out the whisky's earthy, smoky side. Given the high proof and its dominant flavors of peat and smoke (Ardbeg makes some of the most heavily peated whiskies on Islay), it sounds a little intimidating. A mix of whiskies aged in barrels that have previously held bourbon and sherry, Uigeadail is bottled at cask strength, a hefty 54.2% alcohol. Ardbeg's Uigeadail (pronounced "OO-ga-dahl," $75 for 750 mL) is the exception to the rule. Some are better than others, and most of them aren't as good as their age-statement counterparts. No-age-statement single malts (meaning there's no age listed on the bottle, which usually indicates a blend of young and older whiskies) are flooding liquor store shelves these days.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |