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Ardbeg

Ardbeg An Oa - 70cl, 46.6% abv

€71.76 $77.34 £61.49

Peat

Smoke, barbecue, medicine, farmyard aromas

By far the most polarising of all whisky flavours - and in some ways, that most distinctive of Scotch whisky. Peat is a type of fossil fuel, halfway between soil and coal, which produces a very aromatic smoke as it burns, and is widespread in the Scottish Highlands and islands. It has long been used to dry out malted barley in preparation for making whisky…and the aroma of the smoke lingers throughout the whole distillation process and the subsequent years of maturation.

The resulting flavour is often described as “medicinal” - associated with disinfectants such as TCP, especially by its detractors. Those who enjoy the flavour may be more likely to compare it to the scent of a barbecue, or a welcoming fireplace on a cold winter night.

Peat is almost universally associated with the Islay region - although some Islay whiskies have no peat, while many non-Islay whiskies do. As the flavour derives from the malted barley rather than the cask, it is generally more upfront in younger whiskies than in older expressions, where the cask has had more time to influence the overall style - this is why most Islay whiskies, renowned for their peaty flavours, are bottled at 10 or 12 years with relatively little spirit kept for older ages (Lagavulin is a notable exception). The most notorious of peaty whiskies is probably Laphroaig, while the crown of the “world’s peatiest whisky” is held by Bruichladdich’s Octomore series. At the other end of the scale, those flavours produced by relatively light peating levels are described by the earth flavour tag.

Because of the distinctiveness and the sheer intensity of peaty flavours, they can be difficult to pair with cigars: generally, the fuller-flavoured the cigar, the more likely it is to complement an intensely peaty whisky. In this sense, Bolivar, Partagas and certain Cohibas are safe choices. You may like to experiment a little more and try other cigars that are marked by flavours of leather, pepper or toast, however.

Spice

Pepper, cinnamon, ginger, herbs

Aged Scotch whisky is often much softer and easier on the palate than its alcohol strength would imply. So much so, in fact, that sometimes you need something to liven things up a bit. Luckily, a good number of single malts possess lively spicy flavours, some of them in great enough quantities to challenge tequila (naming no names). Others are a little more restrained, but still with the warming tingle of Christmas pudding and mulled wine.

A lengthy maturation, particularly in a large cask (e.g. ex-sherry), generally means more oxygen is allowed into the cask to react with the spirit and develop more complex flavours. These may include spicy flavours - lignin compounds break down over time, releasing more intense spicy notes into the spirit, while the high acidity and relatively low alcohol content of sherry often serve to bring out spicier notes from the cask wood. Clove and cinnamon flavours often derive from eugenols produced via toasting - that is, firing the wood of the casks over a medium heat for anything between 15 to 45 minutes (to be contrasted with charring, where the wood is fired for a very short time over a much hotter flame). Some of the most intense spicy flavours come not from the cask at all, but from the still: a lighter spirit (such as that produced in a tall still) will often have more kick than something more rounded.

Spicy characteristics are generally used to complement other strong flavours, such as dried fruit (e.g. Aberlour) or peat (Ardbeg), but the style is probably best showcased by the expansive and varied Highland region. Highland malts generally eschew excessive subtlety for bold and full flavours, and so often showcase strongly spicy styles. The best examples by far are in the Northern Highlands: Glenmorangie has a light spice that is perhaps better described as herbal; but a small distance to the north, Clynelish and Old Pulteney provide a salty, firey yet still sweet style that prickles all over the palate. Their eastern counterparts, such as Glen Garioch or Glendronach, retain a gingery warmth that it is not so much restorative as elixir.

The strength and spark of such potions pairs very well with similarly lively cigars: Partagas is an obvious match, as is Ramon Allones; but the peppery notes of a Cohiba or Bolivar will also go very well.

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Ardbeg An Oa - 70cl, 46.6% abv

Although it is now one of the most famous whiskies in the world, Ardbeg is a distillery that almost...read more

Tasting Notes

Nose:
Fruit punch, charcoal

Palate:
Burning heather, black treacle, walnut

Finish:
Floral notes, mint, warm embers

Product Info

Ardbeg An Oa - 70cl, 46.6% abv

Although it is now one of the most famous whiskies in the world, Ardbeg is a distillery that almost never was; twice! Unofficially producing whisky in 1798 and legally doing so by 1815, the distillery has a rocky history of closures. It was however the takeover by LVMH in the late 90’s that sealed the success for the whisky, and it has been sought after worldwide ever since. Although in most of its early years the distillery used most of its malt for blending, the output now is almost exclusively malt whisky. Focusing unashamedly on its incredibly peaty style, Ardbeg has fully embraced the bitter smokiness of its spirit, and is well loved for it. With many award winning bottlings, and in recent years more experimental and unique fermentation techniques being employed, Ardbeg are setting the example for creativity within the industry. Their fairly small production size also helps keep demand high.

 

Designed as one of the most approachable releases from the distillery, the An Oa is slightly lower in ABV and on the softer side (for an Ardbeg!).
This bottling using a wide variety of casks to create an entirely sweet and more mellow dram. Pedro Ximenez sherry casks provide sweet richness, ex bourbon casks add a light fruitiness and virgin charred oak casks add spice to make this dram versatile

Product Brand

Ardbeg distillery is a Scotch whisky distillery in Ardbeg on the south coast of the isle of Islay, Argyll and Bute, Scotland, in the Inner Hebrides group of islands. The distillery is owned by Louis Vuitton Moët Hennessy, and produces a heavily peated Islay whisky.

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Delivery Information

Robert Graham uses reputable courier services and we ship worldwide. Within the UK we aim to deliver within 2 working days. International delivery times vary depending on destination. After your purchase has been processed, you will receive an email notification with your delivery tracking number.

The shipping costs vary and depend on the weight of your parcel. Use our calculator to estimate the shipping cost for your purchase.

We strongly recommend taking on transport insurance for your purchase. You will have an option to do so at the check-out.

Note: Regrettably we cannot ship cigars or any other tobacco products to the USA and Canada.

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