Ardnamurchan AD/09.22 Cask Strength

Nose (neat): At first, there's barely anything but faint oatmeal notes, but after a while, hints of peat smoke appear along with a subtle buttery, citrusy, and woody aroma, similar to an oaky chardonnay. After 5 minutes, the aroma starts to develop and continues to do so for a long time, revealing maritime minerals and delicate fruit notes, especially a touch of sweet apple. Don't rush your tasting of this one. Nose (watered): Softer and much more revealing. The whisky seems to relax almost immediately with water, and over time it transforms into a richer, denser form with gentle smoke and baked apples. A little caramel and vanilla are noticeable after ample resting time in the glass. Palate (neat): The initial taste has grippy tannins (though not astringent) and focuses on dry maritime peat smoke with background orchard fruits and lemon zest. Mild pepper and paprika spices emerge later, and the texture is drying but has a neutral density – it's certainly not thin. Palate (watered): Significantly sweeter and with more body. The peat smoke and tannins blend into a satisfying leathery tobacco note with spicy undertones, and the texture becomes silky and creamy. Given time, the watered version shows an increased smoke component. Finish: Medium/long. The peppery qualities from the late palate carry into the aftertaste, and the ashy smoke seems to build slightly until it, along with a crisp briny taste, are the last sensations. Water sweetens the finish considerably but allows the final briny presence to persist. This is a subtle and understated whisky, reminiscent of the annual cask strength Talisker Special Releases. It has a uniquely elegant presentation with a purity that borders on austerity when neat, but which shifts to a more sweetly enticing form with dilution. It's not complex but very revealing of the raw ingredients, and you must allow it time to evolve in the glass – otherwise, you are just wasting the whisky and your own time. Most critically, it is only when watered that this whisky shows its true character, and I strongly recommend adding water. To a 1oz/30ml pour, add half a teaspoon and wait 5-10 minutes. If no haze appears by then, add another half teaspoon and wait again, and so on, until mist rises. That's when it's perfect. Without water, this is a cerebrally interesting whisky, for sure, but it only becomes delicious and truly compelling with dilution. Although this is a young spirit, it is a very good one, and I imagine a few more years in the cask will evolve it into something really excellent. This is a whisky enthusiasts’ whisky where the malty heart is the star, as it should be. It’s not overshadowed by a wine finish, and the smoke presence is subtle, providing a foundation without being overpowering. Well done. "Very Good": 86/100 (4 stars) -------------------------------------------------------- Update 13 May 2023 - Bottle half consumed. I'm very impressed with how this has opened up with a little time and oxygen. Everything is more intense and "full" than initially experienced, and the neat pour has lost much of its previous tension. It has become buttery, much smokier, and fuller in flavor. I'm increasing my rating by a full half point here. This is an excellent single malt whisky, especially considering its relative youth. Wonderful. Ardnamurchan is doing great things. “Very Good”: 88/100 (4.5 stars)

Continuing to explore the generous gift from a friend. Tonight, my first Ardnamurchan. Bottled in September 2022 from fifty casks, predominantly (94%) peated malt, this promised a powerful smoky experience. The remaining 6% was unpeated malt from a sherry cask. The majority of the spirit aged in Bourbon wood (88%), with the rest in sherry casks. Nose: The 58.4% ABV is noticeable but not overwhelming. It presents bright, crisp orchard fruit, a hint of sweaty smoked cheese, fresh oysters, oaky vanilla notes, and the faintest touch of lemon. Palate: A bracing sensation. Significant oakiness and intense peppery spice, with briny, slightly waxy smoke enveloping toffee and a subtle berry freshness. Finish: Medium length. A slightly grainy texture emerges, filled with ash, pepper, and salt. A friend's note mentioned, “this needs water and time to awaken”. I followed this advice, as the initial sips were intense and overpowered my palate, masking what seemed like potentially lovely flavors. I added about a teaspoon of water and let it rest for ten minutes. Nose (after water): Brighter, lighter. A delicate floral and woody aroma emerges. The smoke becomes softer and warmer, vanilla shifts toward caramel, and the cheesy note disappears. Hints of marshmallow and strawberry cream hard candy appear. A mineral quality in the maritime influence develops, moving from oysters to salty beach stones. Palate (after water): This tastes different. Less forceful but still present. A pleasant creamy oakiness, like wooded Chardonnay, blends with sharp black pepper that evolves into vibrant red chili. Dry tea and tobacco notes are present, with sweet brown sugar crystallizing at the edges. Crispy bacon, red fruit jam, and fresh white bread combine into a robust profile. The smoke is woody, salty, and perfectly balanced, enhancing the dram without dominating. Finish (after water): Similar to before, but with a slightly nutty character and a slightly thicker texture. It introduces a touch of salty aniseed/peppermint freshness. That was quite an experience. This is a highly complex and intriguing pour. However, I found it challenging to approach; it felt like an olfactory workout. It's not something I could easily relax with, but it's certainly one to engage with deeply, debating its presented profile. The most important lesson learned: when a friend suggests adding water, add water. Whisky tasting #231 [Pictured with a Scottish classic. This rock is a cordierite metasediment from Banff on the north coast of Aberdeenshire. The rocks here are marine sediments that have been metamorphosed at high temperatures 470 million years ago. This rock preserves its original sedimentary layers with new growth of cordierite appearing as dark spots. The cordierite here is dark as it has itself been altered to a fine mix of chlorite and muscovite]

Grilled peaches, butterscotch, vanilla, campfire, and seaside aromas.

Butterscotch Raspberry Jam