Early morning on the Scottish island of Islay and a thick mist is rolling in from the sea. This chilly fog, known by locals as the ‘haar’, will descend suddenly, shrouding the land in cloud. It’s one of several natural features, along with peaty soils and soft water, that make Islay so special. And from a very special place comes a very special whisky: Ardbeg.
This intense, peaty single malt is already a firm favourite with whisky fans and experts around the globe, being named Whisky of the Year three times in Jim Murray’s Whisky Bible. However, if you haven’t tried an Islay malt before, the smoky character can seem overwhelming.
So taking inspiration from the haar, the Ardbeg team has worked with Professor David Edwards to develop a novel way to experience its whisky. The Ardbeg Haar is a carafe that uses ultrasound to transform the whisky into tiny droplets. These droplets collect in the mouth of the carafe to form a drinkable mist, which behaves like a liquid and can be poured into a glass for tasting or to complement a cocktail.
This technique cleverly preserves all the flavour and aromas of Ardbeg, and simply presents them in a more approachable way than a neat dram would do. It’s the perfect introduction to the different expressions of Ardbeg – Ardbeg 10 Years Old, Ardbeg Uigeadail and Ardbeg Corryvreckan – and can be enjoyed either on its own or in a cocktail.
Read on to find out how top London bartenders are using the Ardbeg Haar and where to experience it for yourself...
Barts, 87 Sloane Avenue, Chelsea (above)
At secret speakeasy Barts, head barman Vincenzo Sibilia has created a cocktail named Islay’s Spirit. This mix of Ardbeg 10 Years Old, Quinta Ruban Glenmorangie, spicy red wine reduction and chocolate bitters is served with dark chocolate and a Haar vaporisation of Ardberg 10 Years Old.
“The Haar opens up the whisky,” explains Sibilia. “When you taste whisky neat the alcohol can be so strong that it’s easy to miss the complexity of flavours. The Haar lets you experience all of that.
“Separating the aroma from the drink adds a different element to the cocktail.”
More than just a drink, this is a feast for the senses. “You have to use all your senses to appreciate it,” adds Sibilia. “We do a lot of whisky tastings here and some of our customers know their whisky really well. But when I present a smoking cocktail, people will always say ‘wow!’”
Dabbous, 39 Whitfield Street, Fitzrovia (above)
Oskar’s Bar at Michelin-starred Dabbous is known for its creative cocktails and clever use of ingredients, so Oskar Kinberg couldn’t wait to start experimenting with the Ardbeg Haar. The current drink on his menu that uses the Haar is a twist on the classic Appletini.
“We opted to do a more grown-up version of this classic in a ‘dry Appletini’ made with gin, ice cider and extra-dry vermouth. After this we add the Haar mist to make the drink complete,” says Kinberg.
“The drinking experience is first strong, peaty Ardbeg vapour followed by a cold, crisp, dry apple beverage – it’s great to enjoy on any occasion. The Haar is a great conversation starter,” adds Kinberg. “Once people see it everyone gets curious...”
Reverend JW Simpson, 32 Goodge Street, Fitzrovia (above)
Styled as the private residence of the titular reverend, complete with peeling wallpaper and cosy chairs, this hidden gem is part of the Bourne & Hollingsworth Group. Head bartender Jay Smith works with the Haar mist in his Slow & Stop cocktail, using a classic Manhattan-style base.
“Ardbeg, ginger liqueur and historical Abbott’s bitters are stirred with a homemade sloe berry and juniper smoke infusion to work with the complex fragrant flavours of Ardbeg 10 Years Old,” says Jim Wrigley, the group’s bars manager.
“The Ardbeg Haar has found a firm home here at Rev’s,” adds Wrigley. “The Slow & Stop is served to share, split between two specially designed Haar glasses over an ice ball.
“The Haar mist balances the delicate aromas of the drink for a sumptuous and interesting Ardbeg serve.”
Meet the family...
Ardbeg 10 Years Old
A complex, smoky whisky with aromas of dark chocolate and black pepper, plus graphite notes and citrus freshness. Intense peatiness is balanced by warm spice and dried fruit, with a hint of saltiness leading to a long finish.
Ardbeg Uigeadail
Named after the loch that supplies water to the distillery, this expression is aged in old sherry casks. Aromas called to mind include Christmas pudding and a smoky coal fire, while wintery spices mix with more smoke and black treacle in the mouth, with a delicious raisiny mocha finish.
Ardbeg Corryvreckan
North of Islay is a treacherous whirlpool, which gives its name to this brooding expression with torrents of taste. Look out for black fruits, tar, aniseed, clove and chocolate on the nose and palate, followed by a punchy finish with hints of hot pepper sauce.
This article was published 12 November 2015