Ardbeg Perpetuum

Nose: Fresh briny gusts blowing in from the sound. Salt spray, iodine, sea-wrack and a muted but invigorating peat-reek. The distant smoke from an ancient steamer beating its way against the tide. There's citrus and vanilla notes and a hay-like dustiness to the smoke. They say there were sherry casks in this mix but it noses like a very pure bourbon maturation. Those sherry casks were new American oak, for sure. Adding water does not improve the nose - it evolves plastic aromas and loses delicacy. Much better neat. [The dry-glass aroma is strong vanilla. Yep, American oak]. Palate: Brisk and fresh arrival practically crackling with fresh barley. Maritime and salty and in the initial development there is a sudden rush of grapefruit and lemon pepper. The smoke pervades the palate but is outpaced by the citrus notes and it lacks texture a little, being thin, brittle, ashen and light. An almost brackish note like olive brine emerges later. Adding water sweetens but cheapens the profile, and over time it becomes very sweet. Finish: Long. Maritime and sooty with a prolonged sour/sweet aftertaste veering pleasantly towards salted milk chocolate in the finale. The nose is comparatively gentle for an Ardbeg and has a crisp lightness of touch however the palate is a little lacking, but admittedly delicate and elegant. I like the official tasting note that there is no middle to the whisky, just a beginning and end. Truth. There is no evidence of alcohol at any stage - the nose and palate are completely devoid of intrusive ethanol, even at almost 48%. It's probably the most discreet and genteel Ardbeg I've tasted. More than anything, this makes me imagine what peated sea-water would taste like, if you could make such a thing. It is simple, direct, and most likely very young with little cask influence showing. Water doesn't exactly hurt it but it does make the profile more "ordinary". Neither does it open much over time in the glass. Pour this and quaff it neat. I enjoyed this whisky, but it's one of those drams that you score well but think "Would I buy a bottle of this? Probably not." Still, it's a good dram and for me only just a fraction short of 4 stars. Tasted from a 30ml sampler. "Good" : 84/100 (3.75 stars)

I love the Laphroaig Cairdeas series. I love Ardbeg 10, Corry, and Ugi. So it only makes sense that I'd venture into the Ardbeg annual-release series, which is their Cairdeas equivalent. I jumped at this one because it's a 2015 release; naturally it's become quite exclusive and thus worth an immediate buy. Let's check it out. Nose: Heavy brine and campfire smoke and ash. Iodine and sea salt. Brine and peat smoke dominate this one. There's a sweet custard note. Beyond that are heavy lemon and grapefruit citrus notes. Vanilla, honey, and butterscotch, and black pepper. A nice combination of peat, brine, citrus, sweetness, and just a little spice. Liking it so far. Palate: Nice campfire smoke, iodine, band-aid, briny sea salt, seaweed, and ash. Citrus bomb: Lemon and grapefruit, again, now with lime. Meaty ham/pork note. Vanilla, butterscotch, honey, and toffee. Some milk chocolate. Not a hint of spice or ABV. Finish: More of the smoke and salt. A spice kick of oak, cinnamon, and black pepper hits hard once the smoke passes. As the spice fades, I pick up milk chocolate and hazelnut. Then, as the moderate-long finish fades, I'm hit with one last puff of tobacco smoke. Interesting finish. 4.0 stars. Well above average, not quite enough to be considered a standout. For the $85 I paid, it's worthwhile change of pace from the standard Ardbeg releases.If you're thinking about paying secondary prices to get this one, well, stop thinking about it. The nose is great, the rest is very good. I cut this one some slack since it's not egregiously overpriced like many of the other one-off releases. There's a lot to like here, and I think this is a great embodiment of both Ardbeg and Islay character. At any rate, I'm glad I was able to nab one of these so late in the game.

I was sent a sample of this 200th Anniversary specialty malt from Ardbeg several months ago as a part of a trade with a new friend from Maryland, @Telex. This bottle was created and released in honor of Ardbeg Day, during the annual Feis Isle Festival, in 2015. This was bottled at 47.4% ABV and is light gold in color. Spinning it in a Glencairn reveals an oily glass-coat with slow forming, thin legs. It also releases that typical Ardbeg BBQ’d meaty smoke into the vicinity. The nose is everything you know and love about Ardbeg: smoked brisket, seaweed, briny seaside air and fresh cut oak. There’s a surprising hit of alcohol floating throughout the glass. That’s not something I expected. The palate follows along closely to the nose with meaty and earthy peat, lighter than usual smoke and salt. There’s a strange balancing act with the mouth feel going on, too- one minute it feels oily, then it turns dry. It’s odd and doesn’t really play well with the flavors present. You can tell that a majority of the whisky is on the younger side, as well. The finish is medium length, smoky and salty with a stronger bite of pepper and oak at the tail end. This dram feels like it wants to separate flavors and elements throughout the entire sip, and not in a good way. The flavors are solid and established, they just aren’t playing nice with one another. Everything feels rushed. Overall, I’m glad I got to sample this one, but it’s not on my list of highly regarded Ardbeg’s due to the complete uneven feel. Thanks again, Jason. Sadly, this one falls in the mediocre category and I want to give it a 3-3.25 star rating. It’s not Ardbeg’s finest effort to date. Cheers.

The nose is soft and subtle starting with powdered sugar dusted over grilled lemon and limes along with mild diesel fumes and burnt rubber smoke then dark chocolate covered espresso beans and seaside rocky minerality followed caramelized mangoes, pineapple and lychee that transitions to oyster shells and mild black tea with low ethanol burn. The taste is a medium mouthfeel starting with creamy tropical fruits that quickly fades to the background of smoked seafood, seaweed and moderate ocean brine then spicy dark chocolate mocha followed by grilled pineapple, apricots and charred lime that transitions to mild baking spices and black tea with medium ethanol burn. The finish is medium length starting with moderate smoke of burnt rubber and asphalt with black pepper that fades to slightly sour tropical fruits, grilled seafood and mild black tea. A really enjoyable easy sipper that the nose is surprisingly soft and sweet upfront with a mild smoke along with creamy citrus and mild ocean brine that carries over to the palate but the smoke is far more prevalent with moderate ocean brine and slightly sour fruits that finishes starting moderately smokey and earthy before fruits and grilled seafood close out the experience. These were originally released for less than $100 and I think are well worth it, if you happen to stumble on a dusty bottle like @ctbeck11 did who was very generous to give this one to me. Above $100, I'd pass and just reach for either their Ooggie or Corry as I like both of them better than Perpetuum.

- Nose // holy smokes! Trying to get more on the nose, buts it’s proving difficult at the moment 😬 After a little while of allowing air to open it up a little, I may be getting some grass/hay? but that also could be the peat mixing in with whatever is trying to come out to my olfactory nerves... - Palate // smoke!! but not too much I can’t handle, just might need more time to appreciate the peat, am getting some caramel/vanilla in there - especially when I “chew” it. After awhile of swirling and “airing” I got more sweet notes before the smoke kicked in again - each sip got better and better so I may be able to come around to peated whisky. I am actually looking forward to revisiting with a second pour and adding a few drops of water to see what that brings too. - Finish // smoke, after taste of eating a burnt marshmallow Honestly, I wasn’t expecting to be able to handle a peated Islay, but maybe going into it with an open mind allowed me to appreciate it as much as I could. I wouldn’t say I hate it at all by any means, but it may take me a little bit to come around to that much peat. I am interested in how to navigate around the powerful smokiness in the nose and palate and find/pick apart the other notes. Any suggestions? This pour definitely reminds me of a campfire, and in a good way :)

Ok this place really really is dangerous....i thought I'd stop at 2 then 5 then 6 now 9......this being the 9th. I found a 1975 G&M St Magdeline...(who knew this even existed?). Man that blew me away...which given its older than me that's not surprising. Then a 40 year Teaninich....again never heard of them. Next week 30 something Glen Turret and a 32 year Port Ellen....I have never mainlined heroin or done meth, crack or willed away my hours in an opium den but I think this bar is very similar. I told them after this I'm done and to stop serving me....anyhow where was I Ardbeg Perpetuum I think I'm reviewing..sandwiched between the other two and after Kilchoman 09 I thought it'd be toast but no it held its own. I really enjoyed this...my tongue is a bit numb so I'm going to say smoke vanilla and leave it at that...ah damn lemon on the aftertaste. I'll ignore that 3.75...wouldn't buy a bottle but enjoyed the sample. I now have to think how to hide the large bill that will come through on the credit card....