Ardbeg 8 Year 'For Discussion' (Committee Release 2021)

Ardbeg committee releases used to be something I eagerly awaited annually, much like a child anticipating Christmas morning, as their release date approached, hoping to snag their latest smoky creation. In Virginia, acquiring a bottle was simple until an outbreak of 'Ardfection-18' led to frenzied searches for these alcoholic treasures that vanished from shelves as quickly as a magician's trick, either snatched by resellers aiming to amass wealth or by enthusiasts desperate for smoky elixirs. Unfortunately, I too contracted 'Ardfection-18' and pursued every subsequent release until Ardbeg inadvertently offered the antidote, Scorch, which extinguished any desire to buy a full bottle of those special editions going forward. Now, many of their new offerings appear to be marketing ploys adorned with superficial flair, comparable to limited-edition cookies that cost more and rarely surpass their standard range. While my drive to obtain full bottles has waned, curiosity compels me to explore what this latest Ardbeg 8 "For Discussion" offers, and many thanks to a friend for the generous sample. Now, to open this sample, follow the bottle's directions, and engage in some discussion. The aroma is gentle and subtle, beginning with scorched lemon, toasted marshmallows, and fresh asphalt, followed by cocoa-dusted prunes, vanilla extract, and a salty, rocky seaside scent. Then come gooseberries, tangerine, and ruby red grapefruit, leading to a smoldering campfire with a moderate alcohol sting. The flavor presents a thin to medium texture, starting with sweet yet slightly tart citrus, then a moderately spicy bitterness that gradually yields to candied lemon peel, dark chocolate-covered bacon, and charred leaves. Next are grilled figs, vanilla crème brûlée, and that seaside minerality, followed by blackberries, tangerine, and lime zest, culminating in a smoldering campfire with a moderate alcohol burn. The finish is of medium length, beginning with mildly tart citrus that swiftly recedes into a background of asphalt, black pepper, seaside minerality, and a moderate campfire ash. Oh Ardbeg, you once delivered one triumph after another, but lately, you've adopted a prolific approach, releasing specials excessively, though this one is more pleasant than other recent ones. It's regrettably a rather subdued dram with sour citrus, light smoke, and abundant ash that, in my opinion, falls short of the 10 year, Oogie, or Corry. Hopefully, Ardbeg will rediscover its spark and produce some remarkable drams again. Until then, I'll remain on the sidelines, occasionally sampling new releases while enjoying the classic favorites and core range.

Sydney Whisky Show May 20th 2023. Whisky #30 Nose: Smoked fish; the scent of fishing nets on an old wooden dock; seaside asphalt mingling with nearby farms and haystacks. Floral and herbaceous notes (fennel, mint) from the roadside. Hints of lemon oil, molasses (!), and chocolate. As it rests and with a little water, the smoky character deepens with aromas of smoked meats and smoky red berries. A very good nose, with no hint of the 50%+ alcohol. Palate: Exquisite mouthfeel, oily, and satisfying like a perfectly grilled kipper. Peat smoke, asphalt, medicinal creosote, black pepper, antiseptic (is this actually Laphroaig in disguise?). Cough syrup, candied lemon and cherries, freshly ground nutmeg, smoked salmon, grilled citrus slices (no, it's definitely Ardbeg). Tar with caramel notes! The texture persists, and adding water enhances its creaminess without diminishing the flavor. Finish: Medium to long. Tar, pepper, licorice, dark chocolate with a lingering smoky citrus note. The peat is clearly the dominant element, but subjectively, this isn't an overpowering whisky; the peat level is moderate. It's actually quite restrained, yet its assurance and depth, derived from its oily texture, make it seem more heavily peated than it is. Both the nose and palate exhibit complexity and subtlety, and the 50.8% ABV supports the character and body without being aggressive. Technically, this is close to a flawless peated whisky (in my view), and it drinks as if it's older than 8 years. It possesses genuine character without being ostentatious, which I truly appreciate. In retrospect, this was the second-best whisky I sampled that day, and I was thrilled to locate a bottle. Remarkably, when it was available, this cost half as much as the decidedly average Ardcore expression. I can't explain that either. I would be thrilled if this became a permanent fixture in Ardbeg's core range. It surpasses the Wee Beastie and rivals the consistently excellent 10-year-old, offering a different balance.

When you see the name “Ardbeg” you know what to expect: peat, pepper, brine, and sweetness. The palate, as if by reflex, starts to salivate and prepare for the experience. I am now set for this eight-year treat. What you’d anticipate on the nose would be a strong smoke/peat, heavily phenolic aroma. The phenols are there but toned down. Sooty coal, dark chocolate, with a blend of lemon oil, black pepper, and confectioners' sugar. Maritime brine and sherry notes, which add figs and dates, surround the other aromas. Slightly overpowering ethanol interferes with the other notes. For a 50.8% abv, there's no bite, tingling, or numbness. The depth and range of flavor is limited. Coal tar forms the base. Lemon peel, earthy leather. A subtle vanilla sweetness keeps the earthiness in check. What's left is cigar ash, black licorice, dark chocolate, and did I mention cigar ash? It lingers for an incredibly long time. The descriptions above capture the pour. Primarily, the lack of variety is surprising. The Cory, Ugi, and even the 10 are vibrant, dynamic, and broad. This one leaves me wanting more because I wasn't given more. It's generally decent. But an acceptable pour. It has nothing that makes it stand out or be unique. Stick with the Ardbeg core range, and you won't be disappointed. Thanks to a friend for the sample. [85/100][Tasted: 9/24/22]

Let's delve into it. The Ardbeg 8 year old is among their recent expressions and is potentially the first or second from Ardbeg's new head distiller, who previously worked at Lagavulin. This bottling, labeled "for discussion," is presented at 50.8% ABV and is a committee release. On the nose, it begins robustly with an unusual scent reminiscent of "poviden" lotion; it then shifts to a mix of chocolate and earthy mud, with notes of creolin and ashtray, like burnt coal. After an initial taste, vanilla ice cream, gooseberries, and prunes emerge in the aroma, along with a hint of bacon. On the palate, it's somewhat straightforward, yet as is typical with Ardbeg, it offers an intriguing experience. Vanilla, sulfur, damp grass, and salt are present. It evokes a sensation of a swamp mingling with a sea wave. The aftertaste is peaty and very characteristic of this distillery: peat, ashtray, and bonfire smoke, with lingering salt and the scent of a permanent marker. It's an unusual but enjoyable profile. Overall, this felt a bit more unconventional than most Ardbegs, but also lighter. You don't quite sense the distillery's usual potent intensity. To me, it's like an Ardbeg blended with Lagavulin. A pleasant spirit that I believe could improve with further aging. My rating for it is a solid 91/100.

Aroma: Intense smell of tar and burning charcoal, followed by a subtle molasses sweetness and then green herbs/vegetables. Palate: Persistent, intense pepper throughout. Initial notes of licorice/aniseed, then menthol. The tar and charcoal notes return. Finish: Short and swift, not as impactful as older Ardbeg expressions. Interestingly minty. Leaves a very dry, mineral-like sensation in the mouth and throat. An interesting dram. I anticipated a bolder, more explosive peated character from a young, immature Islay whisky (like Ardbeg's Wee Beastie or even Lagavulin 8 y.o.). It's a pleasant, distinctive dram, but I wouldn't rank it among Ardbeg's finest. As a Committee release, I don't think it warrants inclusion in the standard Ardbeg lineup.

Nose of ash, with notes of bread crust underneath, yeast, and burnt sugar. Then, a peppery wood appears forcefully, with peat, smoke, and more wood. Much less refined than the 10 year, but still enjoyable. However, I'm glad I didn't pay for a full bottle.