Continuing my Ardbeg series that I've been on: a second look at Uigeadail, since I think it's changed significantly since 2013 or 2014 when I last reviewed it. Still aged in sherry casks and bottled at a nice, stiff 54.2% ABV, let's see how (I think) it's changed.
Nose: Any peat or smoke here is VERY muted. Instead, burnt brown sugar, juicy raisins, and candied almonds dominate. This is a sweeter nose now - no more BBQ, it's more of a seaside candy shop. Vanilla pudding. Barley. Coal tar. Seaweed. Peanut butter.
Mouthfeel: Very thick, oily.
Palate: Sherry notes (raisins and cherries and a certain nuttiness) are quickly swept aside by salted caramel followed by glazed salmon, chased with black pepper. Once the pepper fades, the initial sweetness from the nose comes back in a wide sugary glow. Peanut brittle! Less savory than it used to be.
Finish: Long - oak and pepper and a thin, thin smoke recede slowly.
Verdict: What's really astounding here is that the high alcohol percentage is absolutely invisible - it's scarily drinkable. I think this has moved from a complex savory whisky to a less complex sweeter one, but that's not so bad - it's still quite a bit more complex than the average dram, and the flavors all combine together and integrate nicely. Perhaps dethroned by Corryveckan as my favorite, it's still a very worthy member of the Ardbeg lineup. Delicious.
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