Ardbeg whiskey: history, features, overview of taste and types
Elite single malt whiskey "Ardbeg" with a bright smoky character belongs to a small but prestigious group of Scottish island scotches.
The unique drink has been produced at the eponymous plant located off the southern coast of Isla for more than 200 years.
The brand's products have repeatedly received the titles "World Whisky of the Year" and "World's Best Single Malt".
History of Ardbeg whiskey
The Ardbeg distillery was founded in 1815 by entrepreneur John McDougall. It is known that before the emergence of legal production, an underground whiskey factory operated on the same site, which was closed by the tax authorities.
In 1838, the company was bought by a liquor merchant Thomas Bukinen, who came to the island from Glasgow. However, the management remained in the hands of the McDougal family: the son of the founder, Alexander, began to oversee the distillery.
In 1853, the plant had to change owners again. After Alexander's death, his sisters and manager Colin Hay took over the business. By the end of the XIX century, the distillery turned into the most productive island plant, having overcome the annual milestone of 1 million liters.
The trademark "Ardbeg" together with the original letter "A", which adorned the label, was registered a little later - in 1911.
In the second half of the XX century, the company was resold several times and closed twice. Full production was resumed only in 1997 after the brand was taken over by the Glenmorangie Company.
In 1998, Ardbeg was awarded the title of Distillery of the Year. In the following years, the company actively increased its capacity, underwent reconstruction and mastered the production of new drinks. The result was worldwide recognition, expressed in the acquisition of several prestigious awards and titles of "whiskey of the year".
Features of Ardbeg whiskey production
The secret of the perfect and memorable taste lies in the branded "formula" consisting of 4 components:
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Use of selected ingredients
Excellent phenolic malt with a high degree of "smokiness" is obtained in the village of Port Ellen and milled in our own mill, which has been operating since 1921.
Pure soft water is extracted from a local source - Lake Uigeadail.
The mystical body of water inspired the producers to create a separate variety of "Ardbeg Uigeadail", which in 2009 received the title of "Whiskey of the Year" from Jim Murray.
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Application of unique technology
To maximize the extraction of sugars, water is added to the mash three times, each time heated to a different temperature.
At the fermentation stage, the wort is placed in Oregon pine vessels, where it is aged longer than at other distilleries.
In the process of double distillation, I use a special system of selection and purification of alcohols, which ensures the drinks have a balanced and complex bouquet without a clear predominance of peat notes.
Aging is carried out in different types of barrels: American, Spanish, French, old, new, charred.
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Passionate passion of employees for their work, bordering on obsession!
Many processes at the distillery are still performed manually - in the traditional way.
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A special island spirit
Brings the process of making scotch closer to the art of magic.
Since the distillery is located near the sea, whiskey acquires a specific iodine-salt flavor during maturation.
Fertile soils with peat layers give the drinks a characteristic aroma, by which connoisseurs unmistakably recognize Islay scotches among many others.
Overview of Ardbeg whiskey types
During its existence, the distillery has produced several dozen exclusive drinks, rare copies of which are still kept in the collections of connoisseurs.
The modern Ardbeg line available for purchase includes 5 excellent expensive scotches:
Ardbeg Ten Years Old
Winner of the title "World Whisky of the Year" in 2008.
Known as the most smoky and complex single malt scotch. In addition to peaty tones, the natural sweetness of malt is clearly perceptible in the drink Unique in that no coloring is added and it is not cold filtered.
The aroma contains notes of fruit, chocolate, menthol, spices, smoked meats, sea salt, beeswax, pine needles, nuts, toffee.
The flavor combines hints of peat, cinnamon and citrus with accents of black pepper, currant, coffee, banana, fir and licorice.
The long aftertaste surprises with smoky resinous, coffee, barley tones with a trail of anise, roasted almonds and fresh pear.
Strength: 46%. Color: pale golden.
Ardbeg Corryvreckan (57.1%)
A powerful high-strength scotch that takes its name from a dangerous whirlpool, recognized as the best whiskey of 2010.
Color: deep copper. Aroma: intense, intoxicating, with burning accents of tar, creosote, linseed oil, followed by hints of dark chocolate, black currant, ripe cherry and pine needles.
Salty notes of seaweed, sweet vanilla, spice and menthol tones appear later on.
The flavor is dominated by hints of pepper, coffee, dark berries, bitter almonds, anise and violets.
Finish: long, deep, fruity and chocolate.
Ardbeg Uigeadail (54.2%)
A strong and at the same time silky whiskey of deep golden color, which embodies the spirit of the mysterious lake.
The rich aroma is dominated by intoxicating peat-sea and Christmas shades: walnut oil, pine needles, chocolate cake, Parma violets, molasses, raisins, bananas, smoldering coals, red currant blossom, leather and coffee...
Perfectly balanced flavor combines spicy, smoky, sweet accents and ends with a lingering finish of raisins, coffee and smoked notes.
Ardbeg An Oa
One of the latest developments of the brand is a harmonious golden-colored scotch that combines spirits from different types of barrels.
Aroma: smoky, rounded, with hints of wood, bananas, toffee, dates, fennel, anise, molasses, pine resin, seaweed, wax and herbs.
Nose: smooth, sweet, creamy, with notes of chocolate, orange, tea leaves, fried artichokes, spices, nuts, flowers, mint candy, malt and biscuits.
Finish: slow, seductive, delicate but intense, with hints of anise and fine smoke.
Ardbeg Drum Committee Release
A special drink of dark golden color, 52% strength, dedicated to ancient local festivals, aged in bourbon and rum barrels.
The aroma contains tones of smoked apples and pineapples, hints of ripe bananas, pine resin, wood smoke, cocoa, cinnamon, ginger, dates and lavender.
The flavor combines accents of pepper, peat, oil, creosote, dark chocolate, vanilla, liquorice and cloves.
Aftertaste: intensely smoky with notes of coffee liqueur and spices.
Update: 23.04.2019
Category: Whiskey and Bourbon