Uigeadail won Jim Murray’s World Whisky of the Year twice — 2009 and 2010 — Ardbeg’s peat married with Oloroso sherry at 54.2%, named for the loch that supplies the distillery’s water. Ardbeg has distilled on Islay’s Kildalton coast since 1815 and was rescued by Glenmorangie in 1997 — LVMH owns both now — with Dr. Bill Lumsden directing the whisky; the malt is peated to around 55 ppm, and Uigeadail, launched 2003, is the house’s sherry expression: a vatting of ex-bourbon and ex-Oloroso sherry casks bottled at cask-strength-adjacent 54.2%, non-chill-filtered, no age statement. Whisky Notes, 88 points: tobacco and bacon sweetness with iodine on the nose; rich Oloroso notes — toffee, red berries, chocolate — with rich smoke and barbecued meat on the palate; and a finish of liquorice, tarry smoke, and oak spice — a profile you should experience. Difford’s and Connosr reviewers call it the best-value cask-strength Islay made. Honest note: the Ardbeg for the drinker who wants peat and sherry at once — the winter bottle, the cigar bottle, and the one enthusiasts buy by the case when the price is right; check your bottle for the batch code. Neat, with water to open. Uigeadail, the dark loch.
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