Ardbeg is revered across the whisky world as The Ultimate Islay Malt.
Ardbeg is the peatiest, smokiest yet most balanced of all the Islay malts. Ardbeg isn’t a one dimensional peaty malt. Rather, Ardbeg balances smokiness with sweetness to provide a wider complexity of taste.
Ardbeg's portfolio of whiskies is the most awarded of all the smoky malts - Ardbeg has won 51 gold, double gold or best in class medals since 2008. These awards include “World Whisky of the Year” 2008 and 2009, “Scotch Whisky of the Year” in 2010 and “World’s Best Single Malt” in 2013.
Not only that, Ardbeg is lauded by the whisky cognoscenti and adored by whisky fans around the world, including the 100,000 members of the world-famous Ardbeg Committee.
Ardbeg is a big and untamed whisky with an unorthodox personality. Ardbeg will never be constrained by the norms of the single malt category. What other brand could adopt Shortie, a Jack Russell, as their official mascot and unleash a hot rod tractor on the world?!
Ardbeg Ten Years Old is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.
Typically most whiskies are chill-filtered and reduced to a strength of 40% ABV. Ardbeg Ten Years Old, however, is non chill-filtered and has a strength of 46% ABV, thus retaining maximum flavour, at the same time giving more body and added depth. It's whisky with none of the goodness taken out!
Tasting Notes
Sight Light Gold
Nose A burst of intense smoky fruit escapes into the atmosphere – peat infused with zesty lemon and lime, wrapped in waxy dark chocolate. Bold menthol and black pepper slice through the sweet smoke followed by tarry ropes and graphite. As you dip your nose in further, savour the aroma of smoked fish and crispy bacon alongside green bell peppers, baked pineapple and pear juice. Add water and breathe in the vortex of aromas rising from the glass. An oceanic minerality brings a breath of cool, briny seaspray on chalky cliffs. Waxed lemon and lime follows with coal tar soap, beeswax and herby pine woodlands. Toasted vanilla and sizzling cinnamon simmer in the background with warm hazelnut and almond toffee.
Palate An explosion of crackling peat sets off millions of flavour explosions on the tongue: peat effervesces with tangy lemon and lime juice, black pepper pops with sizzling cinnamon-spiced toffee. This is followed by a wave of brine infused with smooth buttermilk, ripe bananas and currants. Smoke gradually wells up on the palate bringing a mouthful of warm creamy cappuccino and toasted marshmallows. As the taste lengthens and deepens, dry espresso, liquorice root and tarry smoke develop coating the palate with chewy peat oils.
