Ardnamurchan AD/09.22 Cask Strength

Nose (neat): Initially there is almost nothing other than distant notes of oatmeal but after a time there are discernable wisps of peat smoke and a faint buttery, citric and woody aroma reminiscent of an oaky chardonnay. After 5 minutes the nose begins to open and it continues to do so for a long time, displaying maritime minerals and subtle fruit notes, particularly a hint of sweet apple. Don’t even think of hurrying your tasting of this. Nose (watered): Softer and considerably more revealing. The whisky seems to relax almost immediately when water is added and over time it evolves into a richer, denser form with gentle smoke and baked apples on display. A little caramel and vanilla are apparent after a good time to rest in the glass. Palate (neat): The arrival has grippy tannins (but it is not astringent) and focuses on dry maritime peat smoke with background orchard fruits and lemon zest. Mild pepper and paprika spices emerge in the later development and the texture is drying but with a neutral density – it’s certainly not thin. Palate (watered): Considerably sweeter and with greater weight. The peat smoke and tannins meld into a satisfying leathery tobacco note with spicy overtones and the texture becomes silky and creamy. Given time the watered form sees the smoke component of the profile increase. Finish: Medium/long. The peppery qualities of the late palate continue into the aftertaste and the ashy smoke seems to build slightly until it and a crisp briny taste are the last presence. Water sweetens the finish a good deal but allows the final briny presence to survive. This is a subtle and understated whisky that is reminiscent of the annual cask strength Talisker Special Releases. It has a singularly elegant presentation with a purity that borders on austerity when neat, but which changes to a more sweetly enticing form with dilution. It is not complex but very revealing of the raw ingredients and you must give it time to evolve in the glass - otherwise you are just wasting the whisky and your own time. Most critically, it is only when watered that this whisky shows its true form and I cannot recommend adding water strongly enough. To a 1oz/30ml dram add half a teaspoon and wait 5-10 minutes. If there is no haze showing by then add another half teaspoon and wait again, and so on until the mist rises. That’s when it is perfect. Without water this is a cerebrally interesting whisky for sure, but it is only with dilution that it becomes delicious and really compelling. Although this is a young spirit it is a very good one, and I imagine a few more years in the cask will evolve it into something really excellent. This is a whisky enthusiasts’ whisky where the malty heart is the star of the show, as it should be. It’s not blanketed by a wine finish and the smoke presence is subtle and provides foundation while not shouting its presence. Bravo. "Very Good" : 86/100 (4 stars) -------------------------------------------------------- Update 13 May 2023 - Bottle half consumed. I'm very impressed with how this has opened, given a little time and oxygen. Everything is more intense and "full" than initially experienced, and the neat pour has lost a lot of its former tension. It has become buttery, way more smoky and full-flavoured. I'm increasing my rating by a full half point here. This is an excellent single malt whisky, particularly given its comparative youth. Marvellous. Ardnamurchan is doing wonderful things. “Very Good” : 88/100 (4.5 stars)

Still working my way through the generous package sent by the great @cascode. Tonight, my first Ardnamurchan. Racked out of fifty barrels in September 2022 and created from 94% peated malt, this one should be a smoky beast. The other 6% is an unseated sherry cask aged malt. The maturation regime for the bulk of this liquid was 88% Bourbon wood with the remainder sherry casks. N: 58.4% lets itself be known but not in an obtrusive way. Bright crunchy orchard fruit, a slightly sweaty smoked cheese, fresh oysters, oaky vanillin, slightest suggestion of lemon. P: Bracing. Big oakiness, huge peppery spice, briny and slightly waxy smoke wrap around toffee and a slight berry freshness. F: Medium. Slightly grainy texture unfolds rife with ash and pepper and salt. In the notes @cascode sent me was the comment “this loves and needs water and a long time to rest before it wakes up”. I will comply, because my word the first few sips of this were intense and just blasted through my palate masking what I suspect are some lovely notes. I’ve given this dram about a teaspoon of water and left it to mellow for ten minutes. N: Brighter, lighter. A delicate perfume and oily wood fragrance comes out the smoke unfolds and adds a soft warmth vanilla pushes more towards caramel and the slightly sweaty cheese is gone. Marshmallow and strawberries and cream hard candy. A slightly mineral element to the maritime influence evolves, taking this from oysters to salty beach pebbles. P: Is this the same whisky? Not as forceful but owning its presence. A lovely wooded chardonnay creaminess to the wood is blended with prickly black pepper turning to vibrant red chilli. Dry tea and tobacco, a sweet brown sugar crystallises at the margins. Some crispy bacon, a red fruit jam and some fresh white bread all mingle into a powerful profile. And the smoke, its woody, salty and brings just enough of itself to elevate the whole dram without overpowering it. F: Much the same as pre water, but ever so slightly nutty and the texture has thickened slightly and brings a little salty aniseed/peppermint freshness. What a journey that was. This is a very complex and highly interesting pour. But, I didn’t find this approachable, this was an olfactory workout for me. Definitely not something I think I could sit and enjoy at ease, but definitely one to sit and nerd out over arguing about the profile it presents. Biggest, and most obvious takeaway, when @cascode suggests adding water; you add water. Distiller whisky taste #231 [Pictured here with a Scottish classic. This rock is a cordierite metasediment from Banff on the north coast of Aberdeenshire. The rocks here are marine sediments that have been metamorphosed at high temperatures 470 million years ago. This rock preserves its original sedimentary layers with new growth of cordierite appearing as dark spots. The cordierite here is dark as it has itself been altered to a fine mix of chlorite and muscovite]

Grilled peaches, butterscotch, vanilla, campfire, and maritime notes.

Butterscotch Rasberry Jam