The official Ardbeg Day was on the final Saturday when, sadly, we had to be out of our rental house and on the Calmac ferry from Port Askaig back to the mainland. Luckily, many of the events were duplicated on other days throughout the week and so, thanks to Mickey Heads, Ardbeg's Distillery Manager, and probably too much pleading and cajoling on my part, I secured a place at a midweek Heads Up tasting - a much sought after warehouse experience, and rightly so.
|Let the tasting begin|
The first barrel selected for tasting was a 1994 2nd fill bourbon barrel. There is no finer way to taste a dram than straight from the barrel where the whisky has been resting all its life, maturing through cool winters and warm summers, slowly building its character year after year. This 20 year old was a real beauty. At 55% alcohol by volume, and with aromas of apple and smoke and elegance (yes, that is an aroma, in my opinion), it tasted beautifully balanced, fruity and creamy, with some ginger, then a long spicy finish. Yum!
Ardbeg whiskies are in high demand. Back in the 60's and 70's, one cask from each distillation was filled for single malt and the rest went for blends. Today, it's a completely different story, with an enviable global demand and everything going to single malt. About 36,000 tons of barley comes annually from Port Ellen maltings, but that's not enough to meet demand, so some is sourced from other malting works on the mainland.
The second barrel selected was a first fill oloroso sherry barrel from 1998. The oloroso barrels are mainly used in the brilliant Uigeadail, one of my all time favourite whiskies. This one, at 56.9% ABV, had a wonderful and typically rich sherry cask nose, with dried fruits and a big, juicy, spicy palate.
Next up was a first fill bourbon barrel - cask 2053 to be precise - from 1999 at 51% ABV. Perhaps the angels took a slightly bigger share of this particular barrel! Or more likely it was its particular higher level position in the warehouse. Incredibly light in colour, with a perfumed, creamy vanilla nose, this one was elegant, balanced, lengthy and simply excellent.
|Roll out the barrel|
Back in our tasting area, one of Mickey's favourites from the selection was poured - cask #2437, refill sherry from 1998. This one displayed orange citrus and spice with sweet smoke. It was very nice. They were all very nice! I kept revisiting the whiskies during the session and my personal favourite was the 1994 second fill bourbon barrel.
So with all that whisky maturing, how does Mickey and his team keep a handle on how the barrels are tasting and which ones are ready for marrying or bottling? This is where experience comes into play. The whisky is all individually labelled and positioned, and the team simply knows when the barrels need sampling. The final call on barrel selection lies with Dr Bill Lumsden, head of Whisky Creation and Distilling at Glenmorangie and Ardbeg, but the job of regularly testing and selecting the main contenders lies with Mickey's team - the proverbial "tough job but someone has to do it".
Tasting from the last barrel was a poignant experience. The 33 year old, third fill oloroso sherry cask was filled on March 11th, 1981, just before production at the distillery dwindled to nothing. The distillery was closed in 1991 until its purchase, in 1997, by the Glenmorangie company, and the subsequent phenomenal revival and success. What a joy to taste something so old and delicious that's been lying around through the historic turmoil of over three decades.
|A fine collection|
|Yummy haggis stuffed baked potato|