Batch 170

An open and very gentle Ardbeg which starts with balsa wood elements, then ashes (raking out the grate in the morning) as well as a strange quality of the blandness of lychee and panna cotta, but also fragrant smoke whose slightly heathery, floral edges bring to mind a National Trust gift shop. It becomes more milky in time, especially with water, when a mix of White Rabbit sweets and smoked Caboc cheese takes over.

This creaminess continues on the palate, shifting what smoke there is to the edges of the tongue. In time you pick up both vanilla and scallop meat, but there’s a slightly hollow feel. Water brings out some more oakiness, thereby drying things slightly but not shifting things from the milking shed.

Though slightly stony to start with, it becomes quite zingy and smoked.

Not quite the beast that you might imagine.

Drifting off into the Ether.

Massive with walnut whip aromas (fondant cream, chocolate, nut), then coffee before smouldering smoke begins to inveigle itself into your nostrils, mixing burning grass – or hair – with an earthy richness that brings to mind smoked beef, that’s then lifted by a nose-clearing blast of peppermint. Some more nuttiness comes through in time that shifts it towards a high-end old amontillado, then iced gingerbread. When water is added it moves once more, taking on darker tones of treacle-cured black bacon.

A thick and almost liquorous start, before a massive gear change at the half-way point when things become decidedly smoky and slightly medicinal. There’s some more of that treacle, tarry elements and then paprika. As it develops, there’s raisin while dilution pulls out rich fruits and a lovely balanced bitter edge.

Slight heat and a sensation like licking wet, sea-washed pebbles.

Is there a third digit missing here on the price? Integrated, sumptuous and mature. Another must-buy from Asta Morris.

A pulsing mass of Dark Matter.

This is a good, expressive Caol Ila with quite turfy smoke that’s reminiscent of a garden bonfire. Then you get fruit cake on a peat fire, hickory and smoked oysters. A touch of felt then comes through alongside wet slate and an underpinning of grassiness. Water makes it more expansive, with some rather lovely sweet nut elements, light tar, pimento, chocolate Hobnobs and more smoke.

Softly textured with a good flow and the peatiness prominent from the mid-palate onwards, then smoke and sweet dried fruit and, as with the Asta Morris, a cleansing menthol touch. It’s got fresh acidity and a slightly saline element. Water brings out more spiky spiciness, with the smoke now providing the balance.

Embers, then a touch of roasting crab shell.

Rewarding and well-balanced. Caol Ila always delivers, amazing eh?

The catch delivered from The Final Trawl.

Very light smoke, in fact almost no smoke to speak of. Instead you get juicy melon and some light cereal elements. In time, the oatmeal element increases, while water allows it to settle better and bring out the soft fresh fruits and more of a phenolic back note.

Subtle. In fact, you’d be fooled into thinking that with its glimpses of tropical fruits that it’s almost trying to be a Bowmore. The smoke doesn’t get going until the very back when you get some iodine, as well as Laphroaig’s signature green, mossy angelica-like flavour. In time (and if diluted) things becomes more distinctly salty.

More mineral elements now. Everything now comes together: phenols, fruit, salinity. It’s taken time, but it’s worth the wait.

An intriguing package.

A cheeky wee Salty Dog.

That familiar intense smoke and salt-forward opening, though there’s some sweet, almost pineapple-like elements alongside candied fruit (Dolly Mixtures). The peatiness is intense but balanced with some lime, and as it relaxes in the glass it begins to bulk out slightly, introducing fresh seaweed and clam juice but always with citric brightness. Water makes it slightly spirity, with a sensation like the sea wind in your face.

There’s immediate smoke, then comes the salt and a smear of Savlon-like ointment, before it perks up with gingery heat as the fire begins to blaze. The mid-palate has a fresh, sharp attack like a seaweed salad with a squeeze of lemon. When water is added it seems to gain in punch.

Continues in this sweet/ salty/ smoky fashion.

A shot not a sipper – and well-named.

Bikini whale? Rock oyster? Rock Lobster!

Initially quite restrained in overt smokiness, but there’s a phenolic element that, weirdly, mixes fresh paint and creosote, then comes big raisined elements. A slightly oily aspect brings to mind tarry ropes before cask-driven elements raise dry autumn leaves. Water makes things more bonfire like with added baked black fruits, wood and liquorice.

Things start very sweet which, with that oiliness, adds a chewiness to the palate with some poke. A bittersweet element then begins to build (grape skin and pips) with the alcohol mixing with the peppery smoke. Water brings out more smoke, with a backdrop of rich black fruits and the burnt bitter touch of blackstrap molasses.

Thick, tarry, and smoked.

Well balanced and not too hot given the strength.

Wiping your hands on your Tarry Trousers.