Review: Ardbeg Uigeadail Single Malt Scotch Whisky
Fresh and fruity despite the color.
The first encounter with Uigeadail happened back in 2016 when a friend surprised me with a bottle. I couldn't say its name right, but I didn't hold back on my critique. My hasty notes captured a nose reminiscent of a hardware store, with hints of rubber and weed killer. The palate was salty water and smoky peat, ending on a tart note. It screamed Islay, but the smoke overshadowed everything else, making it too harsh for my taste.
Fast forward to 2019, I stumbled upon Uigeadail again (still mispronouncing it), this time at The Campbell, a fantastic Scottish bar in Grand Central Station. After a taxing day of meetings, I needed something robust to kick off the evening. Surprisingly, my second encounter was much better. I didn't jot down specifics, but it felt like this round captured the power without the awkward imbalances of my first rendezvous with Mr. Oogie Boogie.
But what exactly is Uigeadail? It's a single malt from Ardbeg on Islay, named after a mysterious loch supplying peat-laden water to the distillery.
According to Ardbeg, it's a blend of their signature smoky notes and the raisin-rich essence from old ex-Sherry casks. First released in 2003 (from whisky made in 1993), it even won an infamous award from a now-disgraced whisky reviewer in 2009.
Now, putting aside enigmatic waters and controversial critics, here's what to expect: a potent blend of Ardbeg from various ex-bourbon barrels and sherry casks. Peaty Islay malts and sherry casks can dance harmoniously, but there are risks like overpowering phenols or unwanted notes from the casks. Still, I'm cautiously optimistic about this tasting.
Uigeadail ticks many boxes: high strength, no chill filtration, and a competitive price point. It delivers the revered and feared qualities of peated Islay malt, wrapped in a challenging-to-pronounce name.
Despite potential pitfalls, this whisky stands out for its character, quality, and value!