Ardbeg 1993 26 Year Authentic Collection (Cadenhead's)

Let's discuss baby vomit. This is a term sometimes used for a sour cream scent found in whisky, most notably from Bruichladdich. It's caused by butyric acid, a byproduct of bacteria that develop during prolonged fermentation. While having too much of this in your distillate is generally undesirable, many people find it a pleasing (albeit controversial) flavor in small amounts. I typically enjoy unusual, funky notes in whisky, so I truly appreciated my initial encounter with it in an Ardbeg, thanks to this recently released bourbon cask bottling from Cadenhead. The somewhat sour aroma blends with rich cream and a strong hit of eucalyptus vapor in the nose. The peat is prominent on the first sip before transitioning to a very creamy texture, akin to a vanilla sponge birthday cake with smoldering candles. The residual warmth lingers on the finish. This is precisely what one seeks in an independent bottling: something distinctively from the distillery yet slightly unconventional compared to an official release. This 'baby' ignites my enthusiasm.

Drammers Club Pour. Produced when Laphroaig managed Ardbeg, 70 ppm, with no purifier engaged. Remarkable spirit. Contains notes of Pineapple, Vanilla, Chocolate, Cherry, Smoke, Cooked Agave, Caramel, Banana, Bacon, Citrus, Peach, Pepper, Mint, Grass, Lychee, Green Apple, and Barbecue Glaze.