Ardbeg Dark Cove 46.5% NV

Avis professionnels

Serge Valentin (86)

I had enjoyed the committee release quite a lot back in March (WF 88). Let’s see if around 9 less degrees will make a difference.

Colour: gold.

Nose: there is a feeling of new American oak, with this vanilla, but we’re below the limits. I remember I had tried the two components of the popular Ten a while back at the distillery, one was ex-refill bourbon, the other ex-first fill. We’re closer to the latter here, and once again, I do not get much sherry, let alone ‘dark’ sherry. A little crème brulée, perhaps, and then whiffs of ginger and nutmeg from the wood, before more coastal and – of course – smoky notes start to rise to your nostrils. Triple-sec as well. And bandages. Feels a little sweet, pleasantly so.

Mouth: indeed, it is a little sweet, with a citrusy blast at first, then some ginger and plenty of ashes, then a touch of salty tar. Perhaps a little rubbery ginger (or gingery rubber) before it gets even saltier. It’s not the most complex Ardbeg ever, this is no 1960s or 1970s distillate, but as they say in mail order, it does deliver.

Finish: long and rather more nutmeggy/gingery. Typical young Ardbeg aftertaste, as if you had just chewed a rubber band.

Comments: it feels young and sometimes a little rough, but we haven’t got anything against young whisky.

BOW (87)

Official Tasting Notes Ardbeg Dark Cove 46.5%: The color: The so far darkest Ardbeg ever. On the nose: fleshy, earthy and spicy aromas. Strong notes of dark chocolate with some orange, candied toffee, coffee and oak. A touch of smoky campfire in the background, with a mysterious floral influence, similar to flowering currant bushes. And a lot of flaxseed oil. In the taste: The feeling in the mouth is almost dry or lime peel. Touches of smoldering charcoal and wood polish scurry over the palate, while notes of raisins, dates and ginger lie over a lingering shade of tar oil. The reverberation of smoked ham and inked blackened noodles signal the long and spicy reverberation. The Departure: Long, spicy and full bodied with persistent notes of toffee, coffee and tar