With a slogan of “Like Biting a Spiky Ball” emblazoned on the label, Ardbeg Ardcore swings for punk fences with their 2022 Committee Release. The differing factor that makes this particular offering stand out is that approximately 25% of the barley used was roasted black malt, with the remainder being their normal distilling malt. The Committee Releases are named for the Ardbeg Committee, formed after Glenmorangie purchased and reopened the shuttered distillery – originally founded in 1815 – in 1997. This group is a place for Ardbeg enthusiasts to hear of news and other special opportunities, ostensibly so that the distillery never has to face closure again. They are also a fantastic marketing opportunity and released as part of Fèis Ìle, an Islay festival founded in 1986 to celebrate the island’s unique history and heritage within the world of whisky, a now ten-day event that takes place at the end of May.
Distillery: Ardbeg
Region: Islay
Age: NAS
Strength: 46%
Price: $104.99
Maturation: first-fill and second-fill ex-bourbon casks
Location: Port Ellen
Nose: Resin, smoke, peat, vanilla, lemon zest, brine, wintergreen
Palate: Black walnut, smoke, honey
Finish: Char, sausage
Comments: This scotch seemed like it changed with influences, whether that was water, weather or the company you drink it with. Experiment freely!
Adam – I really struggled with the Ardcore, which is something I rarely say with Ardbegs in general. This was such a different take for them that my taste buds and experience had a hard time meeting in the middle to figure out what was going on. Definitely a lot of flavors I’m not used to detecting in Ardbeg. The bigger issue was that it did not seem to keep a consistent experience, and seemed to differ sharply the few times I’ve been back to it over a period of months. There are definitely distillery hallmarks like peat, smoke and brine but it the other sweet and chary elements would phase in and out. A little disconcerting.
Henry – Light citrus, spring blossoms, bergamot, fresh sap, and tree resin on the nose, with a lightness that does not give away what’s to come. Smoke hits with a bang on the palate, with a sharp, almost acrid tang as it transitions to a long, lingering finish of cold char and ash. I really love the nose, but this Ardbeg does not follow through for me.
Ben – There’s something on the edge of the peat and medicinal parts on the nose, like it’s been roasted. It’s not smoky but it’s roasty. Like a smokehouse where you’re drying sausage. The second nose has that big vegetal peat, just like I always expect. Everything on the palate is even, there’s nothing fighting to see who sticks up more than the rest. It’s really sharing all of it’s qualities. It feels like it is really easy to drink, refined and smooth. Normally I don’t like smooth but the fact is this is balanced; it’s even, it makes all the pieces come together without losing anything.
The Ardcore comes in with a big entrance but then backs right off, like a sforzando.
Bill – There’s a salty, briny bit on the nose that pairs with a slightly meaty element to go along with the smoke. It’s not BBQ smoke, it’s more there’s a cigar in the room kind of smoke. The smoke is a lot heavier on the palate and I like it, with just a hint of an oily feel that vanishes very quickly as the smoke dries it out. The Ardcore comes in with a big entrance but then backs right off, like a sforzando. There’s more sweetness on the palate. This is an intentionally smooth product that does not track like most Ardbegs to me. It makes me wonder if they had trimmed the heads and tails of the cut more, this might be less Ardcore about the attitude and more Ardcore about the core of the Ardbeg flavor profile. Is this the core of Ardbeg?
Mike – I smell speck on the nose, a prosciutto. That oddly weird smoked meat scent. Almost like it’s cured instead of roasted.
Evelyn – The nose is very sweet. I’m getting cherry Nyquel. Eucalytus. As long as I’m thinking of the smoke, it takes my mind of the Nyquil. It has a really smoky finish. We did spend some time making fun of their label and tag line for this. This is a good whisky but the marketing was a definite miss.
Sam – I’m getting wet hay on the nose, almost leaning into alfalfa. And every fourth or fifth sniff I’m getting peanut butter. On the palate, it’s smoke mixed with sausage, like smoked Polish sausage.
