Ardbeg 1993 26 Year Authentic Collection (Cadenhead's)

Let’s talk about baby vomit. It’s the term often used for a sour cream aroma sometimes found in whisky, most notably Bruichladdich. It’s caused by butyric acid, a result of bacteria that form during extended fermentation times. It’s never a good idea to have too much of this in your distillate, but in small quantities many people find it a desirable (if divisive) flavor. In general I’m a fan of funky unusual notes in whisky so I really enjoyed my first experience of it in an Ardbeg, courtesy of this just released bourbon cask bottling from Cadenhead. The slightly sour aroma mingles with full-fat cream and a blast of eucalyptus nasal inhaler on the nose. The peat hits you on first sip before it turns very creamy, like a vanilla sponge birthday cake with smouldering candles. The embers linger on the finish. This is exactly what you want from an independent bottling: something that is distinctly of the distillery yet a little left-field of an official release. This baby lights my fire.

Drammers Club Pour. Distilled at a time laphroaig ran Ardbeg, 70 ppm, and no purifier functioning. Amazing stuff. Has notes of Pineapple, Vanilla, Chocolate, Cherry, Smoke, Cooked Agave, Caramel, Banana, Bacon, Citrus, Peach, Pepper, Mint, Grass, Lychee, Green Apple, and Barbecue Glaze