Tasting notes Serge Valentin (WhiskyFun.com) 91/100

I don't think Ardbeg Ten has ever disappointed me, I believe it's the most reliable expression of them all (and what's more, there shouldn't be any 'Cote Rotie' inside, ha). Having said that, last time we formally tried it, that was in 2018 (WF 90 – loved it indeed).

Colour: white wine. No attempts to use any 'boosted' oak, apparently.

Nose: gorgeous. Oats, lemon cream, ashes, new wool, soot, tarry ropes, seawater. This remains exactly perfect indeed, even more so since this time, I'm also finding a tiny olive. Or is that fresh kelp?

Mouth: it may have changed over the years, but every time I'm trying this expression, I'm reminded of 'Introducing Ten Years Old'. Circa 2000, no? They may have cranked up the peat, having said that, and the bitters and the very dry vegetables (artichokes and eggplants), as well as the small bitter lemons and, first and foremost, these mountains of ashes. As usual, there are also litres of lapsang souchong, the usual oysters and kippers, bitter almonds, and a massive tar-and-smoke combo.

Finish: very long, with the usual suspects and, hurray, that tiny olive. Some superb candied citrus.

Comments: one extra-point for that olive, what would you say, is that fair? Always such a joy to taste Ardbeg Ten (approx. 50-55€ in France) after having recently tried many very expensive whiskies on these modest pages. SGP:368 - 91 points.

Ardbeg Ten Years Old is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.

Tasting Notes:

Colour: Light gold

Aroma: A burst of intense smoky fruit escapes into the atmosphere, peat infused with zesty lemon and lime, wrapped in waxy dark chocolate. Bold menthol and black pepper slice through the sweet smoke followed by tarry ropes and graphite. Savour the aroma of smoked fish and crispy bacon alongside green bell peppers, baked pineapple and pear juice.

Add water and an oceanic minerality brings a breath of cool, briny seaspray. Waxed lemon and lime follows with coal tar soap, beeswax and herby pine woodlands. Toasted vanilla and sizzling cinnamon simmer with warm hazelnut and almond toffee.

Taste: An explosion of crackling peat sets off millions of flavour explosions: peat effervesces with tangy lemon and lime juice, black pepper pops with sizzling cinnamon-spiced toffee. Then comes a wave of brine infused with smooth buttermilk, ripe bananas and currants. Smoke gradually wells up on the palate bringing a mouthful of warm creamy cappuccino and toasted marshmallows. As the taste lengthens and deepens, dry espresso, liquorice root and tarry smoke develop coating the palate with chewy peat oils.

Finish: The finish goes on and on, long and smoky with tarry espresso, aniseed, toasted almonds and traces of soft barley and fresh pear.