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promotion

"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 „ avours. The Haar lets you

experience all of that.

"Separating the aroma from the drink adds

a di… erent 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 info@dabbous.co.uk/p>

Dabbous

39 Whit eld St, W1T 2SF; 020 7323 1544;

info@dabbous.co.uk

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  rst 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 starterinfo@revjwsimpson.com "Once

people see it everyone gets curious..."

Reverend JW Simpson

32 Goodge Street, W1T 2QJ; 020 3174 1155;

info@revjwsimpson.com

Styled as the private residence of the titular

reverend, complete with peeling wallpaper

and cosy chairs, this hidden gem is part of

the Bourne œ Hollingsworth Group. Head

bartender Jay Smith works with the Haar mist

in his Slow œ 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 „ avours of Ardbeg

10 Years Old," says Jim Wrigley, the group's

bars manager.

"The Ardbeg Haar has found a  rm home

here at Rev's," adds Wrigley. "The Slow œ 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  nish.

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  re, while

wintery spices mix with more smoke and black

treacle in the mouth, with a delicious raisiny

mocha  nish.

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  nish with hints

of hot pepper sauce.

From left: mixing Islay's Spirit at Barts; the  nished cocktail;

the Slow ’ Stop at Reverend JW Simpson; Oskar Kinberg's 'dry

Appletini'; the revolutionary Ardbeg Haar carafe

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