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.

Named after a peninsula on the coast of Islay, Bill Lumsden has mixed it up with this release employing a combination of casks: Pedro Ximénez, charred virgin oak and ex-bourbon. An Oa (pronounced “an oh”) will become a part of the core range joining the 10 year old, Uigeadail, and Corryvreckan. Lumsden describes the whisky as "...smoky, sweet and rounded, with unusually, grilled artichokes in the finish." Tasting note: Bright gold. As always deceptively complex, developing with sherried oak aromas, lanolin, sooty vanilla and later, dark chocolate and suggestions of smoldering green pine. Entry is assertively salty, kippery, peppery. Mid palate is oily, medium dry, offering sherried richness along with piney juniper, over-baked sponge cake, black tea and hints of smoked meats at the finish. No shortage of peat, but loses some momentum in the final stages. Non chill filtered. 46.6% Alc./Vol.

Ardbeg Wee Beastie has been matured for just 5 years, making it the untamed enfant terrible of the whisky world. Whereas most single malts seek the smoothness and balance of older age, Ardbeg Wee Beastie offers a monstrously smoky experience. On tasting, the whisky is not just incredibly smoky, but also surprisingly well balanced by the expert use of sherry cask maturation. Aroma: Very fresh, herbal, with hints of vanilla, pear, freshly cracked black pepper and honey-glazed ham. Rich Turkish coffee, sappy pine resin. With water, more herbal notes like vetiver and fennel, along with aniseed, green apple and leather. Taste: A rich, explosive mouthfeel with lots of chocolate, tar, creosote and smoked bacon, followed by a burst of antiseptic lozenges, eucalyptus and more aniseed. Finish: A long, salty and mouthcoating finish with hints of cocoa, fudge and savoury meats.

Rounded and smoky - like burning Applewood - with creamy toffee, aniseed, treacle and dates. A curious suggestion of juicy fruits, such as peach and banana. With a drop of water, reminders of Ardbeg's classic fragrance lime, pine resin, fennel, saddle soap and tar. A gentle waxiness, like fragrant candle wax, and hints of smoked herbs. An Oa gives a final subtle reminder of the sea with briny notes and seaweed but always accompanied with creaminess. A smooth, creamy texture leads into a huge syrupy sweetness, flavours of milk chocolate, treacle toffee, aniseed, orange and smoky tea leaves. Gentle, sweet spices (nutmeg & cinnamon), some cigar smoke, and a very unusual flavour of grilled artichokes. Wood is always present in the spirit, gently nutty and reminiscent of a carpenter's workshop. A long, sweet finish, with floral overtones, mint toffee and some gentle malty biscuit notes.