As a valuable public service, we crack open spirits from B.C. to Bahrain and beyond, and then give you a highly opinionated, pocket-flask-sized review.

Today’s free pour

Ardbeg 5 Years Old Wee Beastie

Their words

“Intense aromas of cracked blacked pepper mingle with sappy pine resin and a sharp tang of smoke. Suddenly, an explosive mouthfeel bursts forth with chocolate, creosote and tar. Savoury meats sink into the palate before the long salty mouthcoating finish slinks away… revealing the inner beast of this Islay icon.”

Tasting notes

For the sweet love of Robbie Burns, do you ever read something and ask yourself “Dè fo shealbh?”. Honestly, thanks to the endlessly creative folks at Ardbeg for providing a leaping off point, but, um, “creosote and tar”. You know what smells like creosote and tar? Country railroad tracks on a hot summer day, commercial fishing wharfs, and roofers missing half their front teeth and most of their hair. Be honest—have you ever found yourself humming “I Walk the Line” while walking the tracks outside of Cache Creek in the Fraser Canyon, and then thought, “If only someone could make a drink that tastes just like this creosote-dipped lumber?”

Because of its young age, Ardbeg is billing this as its "rawest and smokiest" whisky ever. As with its more refined cousin Ardbeg 10, Wee Beastie is indeed all-in on the smokiness, bringing to mind rural Scotland when it's fall and the only way to heat the castle is with another peat log or six on the fire. Don’t let the “raw” scare you off—after a couple of seconds in the glass Wee Beastie goes down smooth and syrupy with little afterburn. Tasting-wise, a friend of mind likes to suggest that all Ardbegs are beautifully redolent of brushed suede. And that’ll certainly do here—mostly because, really, wants a glass of creosote when it’s time to fire up the cigars?

Cocktail time

Here's a little secret—no matter what Ardbeg flavour you're working with (Wee Beastie, 10 Years Old, Corryvreckan, or bankruptcy-inducing Traigh Bhan 19 Years Old Batch 2) a little can go a long way. That's a testimony to the smoky peataliciousness of Islay's most famous export. Get yourself an atomizer at Modern Bartender (or a pint-sized spray bottle at the Dollar Store) spritz the top of your next Manhattan or Sazarac, and then marvel at how a little Ardbeg mist can take a storied classic to a whole new level. 

Want a smokier kick when it's cocktail time? Slip on your great grandfather's '70s-suede suite jacket, cue up the Mogwai, and try these two recipes, courtesy of the folks who've brought you Wee Beastie. 

Bramble Bite

1 3/4 oz Ardbeg Wee Beastie
3/4 oz fresh lemon juice
1/3 oz vanilla syrup
1/2 oz blackberry liquer
mint sprig
blackberry
Add Ardbeg, lemon juice and syrup to a stemmed water goblet half-filled with crushed ice. Muddle a little before adding more crushed ice. Drizzle with blackberry liqueur and garnish with a mint sprig and blackberry.

Bloody Rob Roy

1 3/4 oz Ardbeg Wee Beastie
3/4 oz sweet vermouth
2 dashes Angostura bitters
orange twist
cherry
Add all liquid ingredients to a mixing glass, stir for dilution. Strain into a coupe glass, garnish and serve.