Ledaig 13 Amontillado Cask Finish

I'm quite eager. The festival is just six weeks away, and to top it off, I secured spots for myself and a companion to attend several sessions. One was a rare top-shelf tasting with prominent figures in the industry. Another focused on a single cask from a specific distillery, led by its Global Ambassador. The third featured special releases from a well-known Islay distillery, presented by its Head of Maturing Whisky Stocks, a person who apparently has extensive experience managing and designing distilleries. He truly knows his craft! Now, regarding the whiskey itself. I believe (and I mean no disrespect to its fans) that this particular spirit is a lesser version of another Islay malt, not in terms of cost. Why? It possesses that characteristic peated profile, but in my personal view, it's marred by an acidic peat element that dominates. I find the other malt to be more balanced, well-rounded, and often creamy. My initial experience with this brand was a specific expression which I initially disliked, then grew to love, and then disliked again. It remains the only bottle that has evoked such intense and fluctuating affection from me. It's a dram where I completely understand why some people adore it and others detest it. Regardless, this specific pour is just okay, with an overriding acidity softened by a sweeter overlay from the cask finish. It's not for me.

This is a special bottling of peated whisky from a distillery on the Isle of Mull. It finished its 13 years of aging with a period in Amontillado sherry casks, though the duration is unclear. Bottled at cask strength (59.2%), the nose offers creamy pears and malt, with a faint smell of sawdust. When diluted to 50%, a slightly unusual note emerges. The palate is fruity and somewhat tart, reminiscent of grapefruit with a hint of pepper, and there's also a creamy sensation. The finish is long and strongly features cayenne pepper. As this is my first dram from this distillery, I can't compare it to their standard offerings, but the sherry cask influence appears subtle, which is not a drawback. I suspect the Amontillado finish lasted about six months to a year. Overall, a delicious dram that makes me want to explore more whisky from this region.

Just opened the bottle I acquired at Deanston (a sister distillery) and, as promised, here's my immediate review: "Oh my goodness!!! Caramelized apple, smoked bacon, a funky quality, and a salty note... Unusual? I absolutely love it! (Note: not for the easily deterred)" It's so uniquely strange that it holds back a quarter point from a perfect score... It's not an everyday drink, and you won't always be in the mood for it, but when you are, it's certainly an incredible experience!

A truly impressive Ledaig. Nose: Sweet. Caramel. Apple. Earthy peat gives way to BBQ meats. Frosting sweetness at the end. Palate: Characteristic Ledaig smokiness. A dynamic mix of sweet, savory, and umami. Finish: Very persistent. Viscous. Ashen. Burnt peat. Like an ashtray (in a positive sense). Quite rich. The highlights are the nose and palate. A fantastic dram and a preferred Ledaig.

Tasted at the Deanston distillery about a year ago. This is a very complex and flavorful whisky. It's incredibly smoky, meaty, and packed with taste. Fantastic stuff! I plan to write detailed tasting notes once I open the bottle I purchased right after my first sip. The low rating for this one was puzzling because it is, quite simply, brilliant!

I'm a significant admirer of Ledaig 10 and 18. This sounded like a hidden gem. Regrettably, the high alcohol content didn't suit my preference. I'm still seeking the right amount of water to add to fully appreciate what my unsophisticated palate seems to dislike.