Ardbeg Heavy Vapours Single Malt Scotch Whisky (700ml)

Ardbeg's latest annual offering comes with a curious title that's due to a production modification. Head of Whisky Creation, Bill Lumsden removed the purifier, which typically catches the heaviest vapours from the distillation process. The purifier is also responsible for Ardbeg’s balance between extreme peat and floral fruitiness. The resulting whisky is "all peat". In fact, Ardbeg says that it's their most full-blown expression ever with an intensity of flavour that's unmatched. A spokesperson for the brand describes the flavour profile as, "Defined by a distinctive pungent earthiness, aromatic clouds of dark chocolate, a billow of aniseed and cinnamon, and a lingering tang of sharp peppermint." Dramface.com add "According to an interview Lumsden participated in for WhiskyCast, the experiment which gave birth to this year’s release was conducted 12 years ago. Even allowing for time of year and the time taken to dump casks, blend, package and distribute, it’s safe to assume this bottling is at least 11 years old, given that Lumsden claims the experiment was only ever conducted in one batch." We've just received our allocation. The whisky's unusual conception is brought to life with accompanying graphics created by celebrated comic artist and illustrator, Dilraj Mann.

The nose is slightly reticent while the flavour profile leans towards smokey dark chocolate, oily malt, chimney soot and white pepper followed by a dried herbal quality. The aftertaste is ashy, drying, medium long and vaguely fruity in a mezcal kind of way. Like last year's Ardbeg Day release (Ardcore), Heavy Vapours is not quite as intense or complex as anticipated, although it does taste slightly more mature and feels like the texture is amplified, particularly at the finish where cured meats and a salt'n'pepper tang recall middle-weight Caol Ilas. In a word, more elegant than "extreme". 46% Alc./Vol. Non chill filtered.

Other reviews... I don’t know enough about the role of the purifier in distillation to predict for myself how the lack of one might impact a finished whisky, but damn if I’m not willing to give it a try. So let’s sally forth. Reviewed here is the standard release at 92 proof. The Committee Release is bottled at 100.4 proof. Extremely light in color, even for Ardbeg, the whisky looks innocuous enough in the glass. The classic aroma of beach bonfire smoke of Ardbeg wafts immediately from the glass, tempered by light touches of milk chocolate, overripe fruit, and some salted caramel — though these are all difficult to parse in the wake of a moderately intense blast of peat. The palate does see a more complex complement of flavors coming into focus, including mint, a clearer tropical note — pineapples and some coconut — with plenty of ashy dustiness waiting in the wings. Strangely, all of this works together in a bizarrely compelling fashion, the peat becoming earthy and smoldering, any overt smokiness taking a back seat as fruity sweetness makes a stronger impact. A briny quality offers a surprising level of refreshment on the finish, pairing well with both fruit and lingering smokiness. For my money, this is considerably more classically balanced than the standard Ardbeg bottlings — though what exactly is meant by “balance” in the world of peated Scotch is open for interpretation. All told, this is a decidedly delicious representation of Ardbeg. I say take that purifier and throw it out, Bill! - drinkhacker.com

...More NAS and more stories. I mean, really, stories, about that purifier we keep mentioning here too, and a certain 'agent 46'.. There's a QR code on the presentation box and bottle that should have allowed us to follow that 'agent 46' but from France it seems that we're just led to the generic Ardbeg website. Anyway, this is young Ardbeg that's been distilled 'without' the purifier on, as many batches have in the past already, but this very one is supposed to be 'the most full-blown Ardbeg ever'. Let's check that now… Colour: very pale white wine. Nose: very pure and feeling ultra-young, totally on mash, smoked beer, green pears, stewed turnip, creosote, petrichor and our new favourite since we've tried some in the Schwarzwald only two days ago, topinambour (Jerusalem artichoke) eau-de-vie or Schnaps, which is very rooty and earthy indeed. Mouth: excellent, if a tad rough and probably immature. More Jerusalem artichoke and turnip, smoky mashes and washes, a feinty side indeed and then certainly more fruitiness (so much for the purifier been shunted). Apples, lemon liqueur, light honey (acacia), liquorice allsorts and a drop of pastis. A moderate saltiness and notes of sweet beetroot too. Finish: pretty longer, fruity and salty. Comments: did they not just invent peated pastis? As a matter of fact, it would take a lot of water with resolve and even desire (what?) but it's not really heavy, I'd have called it 'Mizuwari Reserve' or 'Islay Pastis' instead. Do the advertising agencies taste the products? 88 points - whiskyfun.com