The much anticipated Ardbeg Alligator, an expression that has been matured in highly charred oak barrels helping the whisky achieve a richer spicier character. 

The name comes from the way the casks are charred. This is a process routinely done to the barrels which helps sterilise them and also aids the interaction between the spirit and the oak. Distilleries can specify different levels of charring, with 'Alligator' being the highest. The name comes from the way the inside of the casks resembles an Alligator's skin. 

Similar to standard Ardbeg 10 year old, except that a portion of the whisky was aged in heavily charred barrels (referred to as an “Alligator” char). An aggressive whisky—even for Ardbeg—with a leathery texture throughout. Dynamic too, with coal tar soot, bourbon barrel char, espresso, cocoa, licorice root, smoked fish, and hint of ginger. There’s a nice creamy vanilla underbelly to balance the aggressiveness and (at least partially) muzzle the Alligator. — John Hansell

Advanced Malt Advocate magazine rating: 92