15 Jan 2011
Tasting notes by Ruben Luyten - Posted in * News
It seems a new Ardbeg expression is ready to be launched: Ardbeg Alligator.
Alligator is the name of the deepest way of charring casks. It refers to the resulting scale-like pattern of burnt wood, similar to a croc’s skin. Almost all bourbon makers use this type of charring, but for Scotch distilleries it’s quite uncommon.
Ardbeg did some experiments with toasted new oak casks (mind you: toasted, not charred) and released two of them for Feis Ile 2009: Ardbeg 1998 cask 1189 and Ardbeg 1998 cask 1190. I liked those casks A LOT because they focused less on peat smoke and more on bourbon flavours (vanilla, cocoa, mint, tobacco).
In stores around September, with a limited Comittee Release on the 1st of June 2011.
Update: the 1998 were toasted casks instead of charred casks (not burnt, just browned). The end result of the Alligator may be different from those experimental casks, but I guess we can still expect a palette that’s based around bourbon flavours.
Update: tasting notes of the Ardbeg Alligator (Committee release)