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31st January 2022 |
Introducing
Ardbeg Fermutation the result of an
unplanned experiment back in 2007 at the
Ardbeg distillery when a boiler failed
and the normal 72 hour fermentation
process run into an epic 3 week
fermentation.
 Here
is one for all you Ardbeg fans and fans
of peaty whisky, Ardbeg has unveiled
their next Ardbeg Committee members
exclusive whisky, Ardbeg Fermutation.
Ardbeg Fermutation 13 year old is the
consequence of an unplanned experiment
that resulted in the longest
fermentation in Ardbeg’s history.
In November 2007, The Ardbeg Distillery
was about to face one of its greatest
challenges. A broken boiler threatened
the very existence of six washbacks full
of precious liquid. The team tried
everything they could to get the boiler
going, but to no avail. Ever the
optimist, Dr Bill Lumsden (Ardbeg’s
Director of Distilling and Whisky
Creation) saw this conundrum as an
opportunity to experiment.
Dr Bill quickly instructed the
Distillery folk to throw open the
washback lids and expose the contents to
the Islay air. Thus began an epic three
week-long fermentation – the longest in
Ardbeg’s history – which eventually gave
rise to a wild, zingy and vibrant
spirit.
Dr Bill told me that basically, for a
normal fermentation at Ardbeg, they
would set the wash backs at 18°C to
start the fermentation off, and normally
at the end of 72 hours the temperature
would be round about 33°C and the ABV
would be between 7.5 and 8%.
The normal level of alcohol of the wash
was reached in the normal time period,
however the reason this was left to
continue was initially because the
boiler broke down and therefore they
could not distil the fermented wash. He
consequently took the decision to open
the wash backs to the atmosphere, to
allow some wild yeast and other
micro-organisms in with the view of
trying to recreate a Belgium Lambic
style fermentation. At that stage he had
no idea how long fermentation would keep
going for, as it was not clear when they
would have the boiler repaired. As it
turned out this took nearly three weeks
resulting in the longest fermentation in
Ardbeg’s history and now this Ardbeg
Fermutation 13 Year Old Committee
Exclusive Release.
Dr Bill Lumsden, said: "I’ve always
wanted to experiment with longer
fermentations, so I think an
unintentional boiler breakdown was the
best thing that could have happened! For
context, most Ardbeg is only fermented
for 72 hours, making three weeks
unchartered territory for us.
"The outcome is a dram that tastes like
pure science fiction. Peat and smoke
meld beautifully with fresh, floral
flavours, while sharp, more malty notes
give Ardbeg Fermutation a uniquely zingy
profile."
I asked Dr Bill if he could tell right
away that the resultant newmake spirit
from the distillation of the 3 week
fermentation was different or did this
only become apparent as it matured? He
told me: "Quite the reverse, the
resulting new make spirit was
dramatically different from standard
Ardbeg spirit in that it was much
sharper, more sour and had some
interesting, unusual new flavours. After
a lengthy maturation the difference has
been decreased, although it can still be
detected in the final whisky."
When I get a chance to taste Ardbeg
Fermutation I will let you know my
thoughts on it, meanwhile I have posted
the official tasting note below to wet
your appetite.
Ardbeg Fermutation was matured in a
combination of First Fill and Refill
American ex-Bourbon barrels and bottled
at 49.4% ABV, it is set for release
tomorrow, 1st February, with a price tag
of £150, and as I said
above it will be available exclusively to Ardbeg
Committee members so if you are not yet
an Ardbeg Committee member and you want
to get hold of a bottle you can join for
free over at the Ardbeg website.
You will also find the current Ardbeg
range available from specialist online
whisky retailers such as
The Whisky Exchange,
Amazon
and
Master of Malt
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Ardbeg Fermutation Review
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Matured in a combination of First Fill
and Refill American ex-Bourbon barrels
and bottled at 49.4% ABV.
Producer's Tasting Notes:
Nose:
Fresh, floral, herbal & tart. Hints of
mixed herbs and cedar wood. Very zesty,
vibrant, hints of smoked orange &
grapefruit, lots of menthol &
peppermint. With water, powerful bursts
of diesel oil, tar, fresh paint and
aniseed. As this dies down, a memory of
freshly cut hay, and the tiniest hint of
something savoury, like yeast extract or
bread dough.
Taste:
A lively, vibrant, sharp, ‘zingy’
texture, leading into very firm,
distinctive flavours – malty/biscuit
tones, powerful aniseed, cardamom,
antiseptic lozenge, sweet mint toffee
and cigar ash.
Finish:
Finally, a lingering, salty, firm
aftertaste of mint, tar, oak tannin &
leather.
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