Whisky Comparison
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Flavor and Aroma Commonalities
Subject Whisky
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Benriach 25 Year Old
A richly sumptuous single malt, interwoven with mellow smoke and a masterful curation of oak. Crafted from a combination of unpeated and peated spirit and four cask matured for at least twenty five years in sherry casks, bourbon barrels, virgin oak casks and Madeira Island wine casks. During long maturation Benriach's sweet Speyside smoke mellows and integrates with the fruit, malt and oak. After twenty-five years, rich layering develops into caramelised smoke, further enhanced through multi-layered cask maturation. The whisky from each cask type, imbued with particular flavour characteristics, is then expertly married together to create a sumptuous single malt, layered with baked fruit, honey malt and toasted oak spice with a long, rich, caramelised smoke finish. All in perfect balance.
100% Malted Barley
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Part of the Brown-Forman family of brands.
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Nose: Smoked apricot, dark cherry chocolate, hazelnut toffee
Palate: Baked fruit, toasted oak spice, orange and cinnamon spice.
Finish: Finishing with rich caramelised smoke.
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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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