Whisky Comparison
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Flavor and Aroma Commonalities
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Laphroaig 10 Year Old Cask Strength
It has all the genuine depth, taste and texture associated with sampling whisky at source. Laphroaig whisky is matured in seasoned oak barrels, which are charred before filling to impart a slight sweet vanilla nuttiness. Laphroaig 10 year Cask Strength is barrier-filtered, only just, to remove the small char particles. This means you can enjoy exactly as we made it, with very little intervention. In extremes of temperature and when you add water it may appear a little cloudy- this is the natural condition of a peated whisky of such uncompromising purity. Adding a little water releases a rich aroma of peat smoke with some sweetness and strong hints of the sea. Emphatic, full bodied and utterly unforgettable- we like to think it's the purists' choice.
100% Malted Barley
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Part of the Beam Suntory family of brands.
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Nose: Sweet cereals with biscuit notes, fresh oak, smoked cedar and Manuka honey. Amsterdam pipe tobacco, shoe polish and old leather combined with a touch of waxy church candle, vanilla cream, nutmeg and oak extracts.
Palate: Sweet and spicy, with burnt oak staves, barbecued marshmallows, toffee and sea salt, vanilla and Belgium caramel waffles. Roasted coffee fudge cream on sticky toffee pudding, with a hint of white pepper and crushed cinnamon.
Finish: Floral with spicy oak tannins, iodine and sea salt.
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Ardbeg Blaaack
Ardbeg Blaaack is the feisty Limited Edition bottled in celebration of the 20th Anniversary of the Ardbeg Committee, founded in the year 2000. This special whisky celebrates their dyed-in-the-wool Ardbeggian flock, those souls dedicated to preserving inimitable taste of Ardbeg. By hook or by crook.
100% Malted Barley
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Part of the Louis Vuitton Moet Hennessy family of brands.
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Nose: Peat reek with a slight hint of leather reminds me of slow smoked meat on a Traeger or marinated jerky. It's rich with an organic earthiness similar to a tree log overcome with fungi and moss. A touch of navel orange pops through the umami, but there isn't a true sweet note. The malted barley really comes through the entire dram.
Palate: The leather and meaty notes from the nose are present, however, these notes do not overtake the whisky. On the other hand, I can only describe it as the taste of the scent of an old baseball glove. The mouthfeel is unique; it is really clean and light with a smooth feeling, yet it is not oily. Faint orange segment mixes with fruit tartlets. The cereal grain from the nose presents on the tongue as pie dough. I suppose the “soot” note Ardbeg gives is fairly accurate; to me it comes off like charcoal, but more so cigar ash.
Finish: The finish lingers for hours. It just sits at the top of the belly warming you to an excessive temperature. Adding water doesn't get rid of the warming sensation you'll feel, but it will open the whisky and give it a velvety soft mouthfeel. Finally, I recommend cleansing your palate with food since the whisky leaves the taste of having smoked a cigarette for quite a long time after finishing a sip.
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