Ardbeg Kelpie (2017 Committee Release)

Many thanks for a sample of this unique scotch! Imagine combining the key ingredients from a German meal -- pretzels, bratwurst -- into a glass of Ardbeg 10. It would become saltier, funkier, oilier, meatier, and darker in color. That's the best way to describe my Kelpie experience. It is a peculiar, at times intriguing, at times simply strange, blend of flavors. Much like the kelpie, which shifts from a horse in water to a strapping lad on land, this whisky's aroma is intricate and constantly changing. The peat here is woody, but it smells like sun-baked wood or wood just beginning to warm before ignition. It's a dry, resinous scent. The aroma also carries an oiliness at times, yet other times seems floral. Occasionally, it presents a classic peat and brine combination reminiscent of Laphroaig's 2015 Cairdeas expression. Suddenly, after getting used to these scents, something different emerges. There is a sweet and sour note I can't identify, very unlike the fresh citrus detected in Ardbeg 10. To use an amusing term I learned from other users, Kelpie also exhibits a hint of petrichor (the scent of rain on dry earth, like wet gravel). And I'm not finished! There's an occasional whiff of charred meat, similar to the smoke ring of brisket. Lastly, every third or fourth sniff yields a smell identical to a large tub of pretzels. I mean one of those jumbo containers of thin, dry, salty pretzel sticks sometimes offered as a snack for children. The initial taste is like a richer, more buttery, oilier version of Ardbeg 10, with a tart yet darker sweetness than its lighter counterpart. Oily, which is typical of Ardbeg at higher alcohol levels. There's ample peat in the taste as well, but it's mellow, and the wood foundation is pine. There's also a slight, unplaceable pungency in the whisky. Similar to the aroma, the taste is complex and evolves after a moment or two in the mouth. It becomes very salty and briny, perhaps the saltiest scotch I've ever encountered. There's that dry, slightly chalky, salty flavor recalling the pretzels from the aroma, combined with lavender-infused honey, which is the most pleasant element of the taste. The blend of salt, some spice, and savory richness near the end is almost like sausage. Kelpie concludes with a warm, salty finish, featuring licorice and anise sweetness and a long-lasting medicinal quality less apparent initially. The peppery nature of this oak variety also stands out here, but salt remains the primary characteristic at this stage. Too salty for my usual preference, but this must be one of the most intricate scotches I've ever sampled. Cheers!

This is the last sample from our third set of scotch samples, and I put this one forward because a regular member of our group offered the standard Kelpie. I thought it would provide an interesting comparison, and it did. I reviewed the standard Kelpie a few weeks ago and found it to be an exceptional whisky. This Committee Edition is also remarkable, though I don't believe it justified a "more special" release. The CE comes in closer to cask strength at 51.7% (compared to the standard 46%), has a light, shimmering gold color, and forms thicker, faster legs in the glass. The overall profiles are quite similar, as expected, but I don't think the increased ABV makes it a better whisky. The nose is heavily smoked with undertones of tropical fruit and a muted saltiness. The oak cask seems more active, but I attribute that to the higher alcohol content. The ABV burn typically enhances barrel notes for me. While sometimes beneficial for balancing sweeter drams, it's a disadvantage for peated whiskies in my opinion. I desire more smoke, particularly on the nose. The palate is impactful. A flavor of smoking asphalt surprised me before giving way to typical bonfire and charred oak notes. Citrus and tropical fruit temper these before transforming into a delicious, bitter chocolate mid-sip. It effectively smooths the rough edges and calms the intensity. The finish is long and gradually dries the tongue. A controlled exhale reveals peppery oak and lingering smoke. I almost convinced myself I could see smoke coming from my mouth; it's so prominent throughout the sample that you might think you're smoking, haha. Overall, I favored the regular Kelpie, possibly for reasons I can't fully explain, haha. Okay, the price point is the reason. The CE was $200 versus the $109 for the regular. That's enough for me. Both are excellent examples from Ardbeg and deserve 5 stars. Great whiskies. Give one or both a try; you can't go wrong either way. Cheers.

This review is for the committee release of Kelpie by Ardbeg. I think the only distinction is the alcohol content. This bottling is at 51.7% compared to the regular bottling at 46%. It is non-chill filtered and naturally colored. Due to the higher strength, the color is a shade darker. It presents as a champagne gold. My experience with this one was quite different from the standard release. Let's get into the details. The aroma begins with smoky grilled lemons and apricots. Vanilla cream with what I can only assume is spearmint. Oak and pickled ginger. Black pepper, salty sea air and, as a friend aptly put it, warm salty pretzels. Even without any wine influence in the aging, I detected faint white wine notes. Cinnamon coated nuts and a bit of toffee/butterscotch. This is quite similar to Kilchoman's Machir Bay, but with a stronger peat presence. I must admit, it required more focus and effort to uncover these aromatic notes compared to the standard version. The taste features smoky citrus, lemon custard, and peppery oak. Not quite as intensely smoky as the standard version, but the smokiness is undeniably present. The standard version felt like being in the heart of a smoking area (back when that was common), whereas this one is like sitting at the adjacent table (a comparison my wife made). BBQ brisket, brine, tar, ashes, and a hint of iodine. There's also some sourdough bread which was unexpected, and I'd classify it as neither positive nor negative. It has a full-bodied mouthfeel that is initially oily but becomes somewhat dry. The finish is lengthy with peat smoke, citrus, and pepper. Slightly dry but not unpleasant. Perhaps it's just me. Maybe I'm not in the right frame of mind to fully appreciate this one tonight, but I didn't find it as good or complex as the 46% version. Given the price difference, $200 per bottle versus $110 for the standard release, it's even harder to justify. Nevertheless, it's a decent drink. To me, it seems like a blend of Ardbeg and Kilchoman characteristics. My thanks to a friend for the generous sample. 4.25 Cheers

I hesitated to open this for 24 hours, concerned it might not meet expectations. The committee releases are consistently intriguing, yet my skepticism regarding the industry's increasingly elaborate barrel techniques and marketing makes me anticipate a moment when Ardbeg deviates from its core identity. Dr. Lumsden, please pardon my lack of trust. From the moment the mustard-colored spirit enters the glass, it's apparent this is a departure from last year's Dark Cove. Shimmering scents of herbal lozenges and zesty wood suggest the forthcoming surprises, while undertones of dark chocolate still represent the Ardbeg signature. By surprises, I mean, astonishing. An unexpected flavor explosion from the first taste: bright citrus notes, creamy, and peppery. A brilliant display when I was expecting darker sherry influences. A few drops of water enhance the chocolate flavors. It concludes with a complex wave of tart and tangy sensations, featuring those herbal notes again, followed by a finish of tannins and a not unwelcome sourness. This is a brilliant development by Ardbeg, akin to a musical artist releasing an album that breaks from precedent and expectations through new experimentation. Yet, it all makes sense when one's curiosity about the enigmatic republic of Adyghe leads to a Wikipedia entry listing its primary products as grain, sunflowers, tea, and tobacco. Whether by chance or design, there is a sense of place reflected in this glass.

Time for a nightcap after a demanding day; busy preparing the house for Christmas Eve dinner and now seeking something to unwind. This Ardbeg CE, provided by the one and only member of the tasting group, will assist. Ardbeg! Little needs to be said, but I will continue. Sweet peat and maritime brine are immediately noticeable. The peat smoke is present but not overwhelming. Notes of lemon shortcake, green olive brine, vanilla, honey, toffee, and spearmint, with a hint of charred ham. A classic aroma for an Islay whisky. The palate greets with a dark fudge sweetness upon the first sip. As it's held and swirled, black pepper intensifies. In between these notes, a taste of tropical pineapple and/or apricot appears, followed by a burst of citrus orange and lemon, and then a hint of tarry asphalt. All of this is carried by a rich and oily body. The finish features oak that dries the mouth, followed by lemon peel, cigar smoke, and tar, concluding with a refreshing touch of mint. An intense experience with shifts in flavor: smoke, sweetness, citrus, pepper. Quite enjoyable. A deep, comforting dram that is well-balanced between sweet, spicy, and peaty elements. A delightful exploration of this whisky. [90/100][Tasted: 12/23/17]

Yes indeed. I traveled a good distance to get this "pup." This must be the most intricate pour I've experienced. First sniff! I detect the peat and smoke - wow... The ocean is present with me here... The saltiness... I picked up the TCP/Iodine pleasantly, subtly... Fruit notes are also present! Another sniff! I do sense some dark chocolate notes in the background... Time for the palate after about 5-10 minutes... At 51.7% undiluted, it surprisingly doesn't sting as I anticipated... It certainly has a pleasant ham/bacon note alongside that salty brine. Amazing... I'm astonished by how good it is neat, but I suspect it might benefit from just a few tiny drops to fully blossom... After adding a couple of drops - the aroma reveals some toffee/butterscotch/vanilla, and thankfully, the peat and smoke persist. Perhaps some almond/marzipan as well. You can tell it's a bit young/immature, but that doesn't hinder its extreme complexity. It possesses that characteristic Ardbeg finish - this one is medium/long with peat smoke brine and, surprisingly, homemade fudge. It's a worthwhile bottle, though I enjoy all Ardbegs except the standard 10 because I'm not fond of the lemon-lime flavor. Lastly, there's some smoked fish on the palate/finish too. Whew, quite an active pour.