When a special release from Ardbeg comes along, expectations are always high. The Eureka, a committee release celebrating 25 years, is no exception. With a healthy 52.2% ABV, maturation in Pedro Ximénez sherry casks, and a unique component of roasted malt spirit, you have to ask yourself: what can go wrong? I picked this up for a fantastic price, and I am here to tell you why it not only met but exceeded my expectations, delivering a truly unique experience.
What makes the Eureka so interesting is its construction. It is not just a straightforward sherry-matured Ardbeg. The distillery introduced a spirit made from roasted malt, something its sister distillery Glenmorangie famously uses in its Signet expression. This “chocolate malt” spirit, matured in bourbon casks, is then combined with traditional Ardbeg aged in PX casks. This blend of sweet sherry influence and rich, roasted barley creates a profile that stands apart from the core range.
On the nose, you get that classic Islay character of iodine and sea spray, but it is beautifully balanced by a sweet strawberry and mixed berry note from the sherry. It is a really nice introduction. On the palate, however, things take a fascinating turn. The fruitiness steps back, and the roasted malt comes to the forefront. The experience is dominated by deep notes of dark chocolate, smoked hazelnuts, and roasted coffee beans. The finish is all espresso, a rich and satisfying conclusion that reminds me of a fine Baci Perugina Italian chocolate.
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My only critique is that the texture is a little thin, and I wish the finish would last just a bit longer. However, these are minor complaints. The spirit is incredibly smooth for its strength, with absolutely no alcoholic heat, which makes it dangerously drinkable. This smoothness makes me wonder about its age. I wish Ardbeg would take a page from Compass Box and offer more transparency on the label.
All things considered, the Eureka is a fantastic dram that I would easily score an 87 or 88. It is a bottle I wish I had bought a second of. The way the smoke presents itself more like a roasted coffee bean than typical iodine-heavy peat is what makes this so memorable. For any peat fan looking for a complex and rewarding twist on a classic, this is a definite must-try. What do you think about distillers using unconventional malts to create new flavor profiles?
To see my full tasting of Ardbeg Eureka, watch my YouTube video.
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