Welcome to an Ardbeg whisky tasting where, as usual, Ludwig and I will dive deep into a topic. This time, the focus will be on the different dimensions of smoke. Smoke is not just smoke. It too has subtle characters that differ from each other. At every stage of production, the producer has a choice to make that will affect the final product. Everything from where the peat has been harvested to what alcohol percentage the whisky is bottled at. Once and for all, we will sort out concepts such as PPM, phenols, guaiacol, cresol and tairsgeir and more.
During this tasting there will be room for discussion with each other where we will hopefully disagree on how the dimensions of the smoke are perceived in our mouthfeel. In addition, the different dimensions will also be revealed in the form of small snacks that will complement the experience of the smokiness of the whisky.
We will try.
Tasting leader for the evening is Ludwig Andersson
After the tasting, a hot dish is served.
Registration: chabbe@ardbegembassy.se
