I have waited for this like a little child. The Supernova releases thrilled me, so what will this 170ppm phenol monster bring to the glass? Educated whisky drinkers know that the ppm content of the barley is not necessarily the defining number for tasting peatiness in the make – which Octomore shows occasionally. The phenols should be measured in the whisky instead because loads of reactions and proceedings strip away peatiness along the production process and during maturation (I can explain more in tastings if you are interested). So watch out, some parts of this peat race are a gimmick.

However, the 1970s Ardbegs had huge smoke. One should measure and compare e.g. a 1972 with the Hypernova to see numbers. I am so curious. Let’s hope it is good:

Comment: Yes, Ardbeg nose, pale colour, around 8 – 10 years, I guess… but way more farmyardy, also a bigger concentration on tar, camphor, burning green herbs and coal, less of the sweet BBQ-style at first. Composting pile in front of a mine? With time it becomes more typical, all is there, aromas like peat, soot, iodine, milk coffee, caramel (Dulce de Leche), tires, ointment, chalk, burnt oak, white pepper, weapon oil, old brown bandaids and plaster, but somehow different in array. The smoke is big, yet not as monstrous as I expected it. It renders the effects described though.

On the palate and in the finish, this becomes a real winner! Peated mocca! Sweeter now than it was to expect from the nose, a smoky chocolate bar with salt sprinkles meets sooty iodine. So Ardbeg, peatier, huge … yesss. The finish is deep and eternal. Powerhouse, but not hurtful or sharp at all – it has the thin silhouette in the middle that classic Ardbeg possesses. Maybe some time in the bottle makes this even better, I already love this project.

Is this worth the 210 clams? You decide. I bought some and look forward to cracking it open.

Score: 90+

This sample arrived late due to postal issues with Covid-19. I was so happy when it made it. Great to see an addition to Ardbeg’s core range, especially as this ‚Little Beast‘ has an age statement. The five years don’t worry me, peated whiskies are way more drinkable in younger years than normal ones. Of course, you lose some complexity but gain sheer power on the other end. However, a higher abv would be even more to my liking… but this has to fit newer palates in the market as well, so this is ok. And, forgive me, it really looks cool. The contents were taken from Bourbon and Oloroso casks, refill, I would reckon. Let’s have a dram:

Comment: Powerful and typical, extremely smoky (like thick clouds packed into a hole in the earth – quite mezcal-esque) and direct hit. No mash aroma, this is good antiseptic and peaty Ardbeg. Altogether it has a greener profile (herbs, green tea, pear, apple, Aloe, pickles) and spices are key (pepper, leather, jalapeno). It also sports chocolate, chalk, flinty sulphur, lemon dash, prosciutto ham, cold brew coffee and vanilla, even shortbread and a hint of cherry brandy. However, my beloved iodine is tuned on low. Not low on complexity, but wilder an greener than usual. On the palate you can detect the rounding-off effect of the sherry casks (well done), the Ardbeggian sweetness is there – and big smoke. Still balanced, not overpowering, not weak, just about right. Vanilla, and „welcome“, iodine, green elements, fired guns, leather and discrete old wood. Nice long finish. No monster, a good Islay Mezcal Proven: For this whisky, no weird finishes are necessary. Absolutely recommended for its price below 40 bucks.

Score: 88

Nose: Very round, holding back at first – not a loud and aggressive one, finesse is the key. It reminds me of long-gone expressions, which is a good thing: no green notes or aloe vera. Absolutely well-matured, but not in your face. Classic Ardbeg. The sherry had a nice polishing effect without causing a loss the spirit-driven character too much (not a modern make-up). Aside from the softened peat-sulphur-iodine combo I am getting campfire, chocolate cake and coffee immediately, then suede and leather shoes, mustard seed, pepper, chili, Nicaragua tobacco leaf, dates and sultanas, lime zest and the typical aromas associated with Ardbeg. The heat of peppery notes renders a nice counterpart to the sweetness without standing out too much.

Palate: Velvety and smoother than your average Kildalton dram. Softly it coats your mouth for a while, then a peppery bite, brine near the sea, cocoa, really stylish. But you need to take big sips to fully grasp the experience. Lovers of powerful drams might be disappointed a bit, but if you are into harmony without any offnote, this is your choice. I dig this style. Having worked with several Ardbegs in sherry casks myself, I found the effect the very same: raw power turns into mature sweet complexity in the mouth but Islay is still enough there. It is not a weakling. The drinkability is off the chart, but a lower abv might hurt it. We’ll see at what strength the regular version will be bottled.

Finish: Darn good, really seductive, leaving you wishing for more. Flints, soot, sweet peat (does that exist?), iodine, embers, growing bigger by the minute. Kudos, a nice addition to the core range. Chimney sweeper’s delight!

Score: 90

The Bottling

Originally presented as limited Committee Release, this Ardbeg has been matured or finished in heavily-charred American white oak barrels. The spirit inside both versions is identical. The name ‚Alligator‘ stems from the maximum toasting level of casks (4), at which the wood looks like the skin of a crocodile (comparable to a log in a burnt-down bonfire). Wine- and spirit producers use differently toasted casks because they render a different kind of taste in the final result after maturation.

Although it doesn’t matter in terms of rating, I have to compliment the bottle designers. The box of the „untamed“ release has a feel and look of an Alligator’s skin and the croc-theme is carried through all the way from the logo to the tasting note and the descriptions. Well done! Let’s see if the whisky can keep up with its outfit.

Do these jaws have teeth?

Nose: Well-balanced and less peaty than one would expect from an Ardbeg (did the charcoal have a filtering effect like it is used for smoothing out Jack Daniel’s Whisky?) but still a southcoast Islay dram with tar, smoke and guess what: charcoal, burnt resin and smoke. The leading aromas aside from that are big notes of Barbecue sauce and pickled gherkins in dill (a real ‚McRib‘ Sandwich), a honeyish sweetness, green apples and rooty dried herbs. It keeps changing and also delivers cappuccino, lemon zest, cumin, pepper and pine.

Palate:  Now it really departs from usual Ardbegs – it is lighter in style, saltier (brine) and less complex. Tamed Islay character with resin meets the pickled gherkins in dill again, making way for a rather sour character with a little fruit.

Finish: The croc earns my respect here. Aside from the leading aromas, a wonderful mix of peat, iodine and sulphur (children’s gun) plus some chalk and coffee sticks with the drinker for a long time.

Score: 90

Comment: In Germany this Ardbeg was officially presented to the public at a barbecue in Munich. Whoever came up with this idea, kudos! It really fits the taste. This version is different, and therefore, it makes sense inside the Ardbeg range. I liked the multi-faceted aroma and the nice finish without the cactus and eucalypt that bothered me at some newer bottlings. Not very complex, but dangerously drinkable. Snappy!