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2nd May 2013 |
Ardbeg
Distillery names latest whisky Ardbog
and the launch will take place at Islay
Festival on “Ardbog Day” – 1st June
2013.
 The
famed peat bogs of the Hebridean island
of Islay are set to be celebrated after
it was announced Ardbeg, the Ultimate
Islay Malt, has named its new whisky…Ardbog.
Ardbog follows the highly acclaimed 2012
Limited Edition Ardbeg Galileo, which
scooped the ‘World’s Best Single Malt’
at the World Whisky Awards 2013.
Ardbeg will launch the single
malt on 1 June, named "Ardbog Day" this
year in a nod to Ardbeg’s latest
release.
Ardbog Day is set to take place at
Ardbeg’s distillery on the south coast
of Islay. And Ardbeg is calling on its
85,000 fans from 130 countries worldwide
to visit Scotland and compete in such
eclectic events as bog welly tossing,
peat-tasting and even organoleptic
orienteering tasting.
The Islay Festival of Malt and Music
(the Feis Ile) – of which Ardbog Day
marks the culmination – runs from 26 May
to 1 June 2013. It has become a key date
in the calendar of malt whisky
aficionados around the world, with
thousands of them making the trip to the
Island of Islay annually.
The Ardbeg Distillery is also organising
‘Ardbog Day’ parties around the world
for those who cannot make the annual
pilgrimage to Islay and their favourite
distillery, with gatherings taking place
at Ardbeg Embassies from San Francisco to Sydney to the
centre of London.
The Limited Edition Ardbog will be
launched at Ardbog Day. It is bottled at
52.1% ABV, non chillifiltered and will
be available from www.ardbeg.com.
Dr Bill Lumsden, Director of
Distillation and Whisky Creation,
explains: "The overall combination of
effects in Ardbog truly conjures up the
impression of ancient, primeval, salty
peat bogs, but reassuringly this is
combined with some classic, intense
Ardbeg notes of leather, toffee and
smoke.
"As with all Ardbeg it is about getting
the balance of many flavours right so
others such as mocha coffee, cloves and
even anchovies play their part!"
Ardbog is matured for ten years in
traditional American oak ex-bourbon
barrels and rare ex-Spanish Manzanilla
sherry butts. This gives Ardbog a
distinctively salty texture accentuating
the salty, briny flavours already
prevalent in the whisky.
Dr Bill Lumsden continues: "Every year
we try to come up with something
interesting and enticing for our Ardbeg
fans, and we have for years laid down a
range of experiments which may or may
not see the light of day!
"Ardbog is one such experiment in that
it combines two different styles of
maturation to create a new flavour
experience.
"At its heart our hallmark smoky yet
fruity and floral spirit has been
matured in Spanish ex-Manzanilla sherry
casks for ten years, which has then been
wrapped with traditional Ardbeg of the
same age that is matured in American
ex-bourbon oak casks. The Manzanilla
maturation weaves salty flavours through
the whisky which is then balanced with
the maple syrup creaminess of the
first-fill ex-bourbon casks."
"This dichotomy of savoury and sweet
flavours underlines Ardbeg's status as
the most complex of all the Islay
Malts."
In recent years Ardbeg has spread the
word about its annual celebration
through its worldwide fan club, the
Ardbeg Committee, which today numbers
over 85,000 members in 130 countries. To
sign up to become a Committee member,
log on to www.ardbeg.com
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Ardbog
Tasting Notes
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Producer's Tasting Notes:
Nose: Deep, enticing waves of pecan nuts, salty toffee &
caramels combine with fudge, leather and
with a distinct whiff of herbs, lavender
and violets. The smoke is soft and
aromatic, and is interwoven with salty,
savoury notes, such as Iberico ham and
olives.
The addition of water brings forth
herbal, perfumed notes, smoked rhubarb,
aged balsamic vinegar and some salty,
'graphite' notes reminding you of the
Manzanilla cask element.
Taste: A full, oily/tingly mouth feel leads into a powerful,
salty, savoury burst of flavours
including salted cashews and peanuts,
clove, aniseed flavoured toffee, green
olives and a curious hint of anchovy.
Finish: A long, lingering aftertaste, in which the classic
Ardbeg sweetness (like a hint of maple
syrup) is kept in check by oak tannins,
clove and coffee grounds.
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