With Ardbeg Day now an entrenched part of the whisky calendar, it seems unnecessary to go into great detail about the day itself and what it entails. Of course, whilst the day itself is a great hive of fun and activity, most people’s focus and attention is on the special release bottling. This year’s release, Kelpie, is a belter, and an Ardbeg to make the purists happy.
The Committee Edition release – bottled at a higher strength of 51.7% – was released earlier this year and found many friends. The commercial or retail bottling, bottled at 46%, will be released on June 3rd to coincide with Ardbeg Day.
Of course, many people make the mistake of simply dismissing the retail version as being a “watered down” version of the Committee Edition. Chemically speaking, they’re correct, but from a sensory perspective, there’s so much more to it than that. Yes, whilst the retail version simply has more water added to it to bring it down to a lower strength, the effect of this on the whisky is very pronounced. The influence of the ABV is huge when it comes to how our palates react to the whisky. Master blenders and independent bottlers often carry out multiple tastings or samplings to establish whether a special release should be bottled at, say, 46%, 48%, 50%, or 51.5%. The different ABV’s influence how the alcohols and flavour compounds are balanced, and thus a different bottling strength will pronounce (or, in contrast, diminish) certain aspects of the flavour spectrum. For example, a whisky bottled at 46% might seem saltier, or sweeter, or fruitier than the same spirit bottled at 48%.