Distiller Notes
For the first time in Ardbeg's history, they've used New Zealand's finest Pinot Noir wine casks to mature this celebratory dram, bottled to celebrate the 20th Anniversary of the global Ardbeg Committee. Ardbeg's latest feisty Ardbeggian spirit knits together velvety summer fruit pudding and bitter cherry, with a deeper edge of soot and Ardbeg's hallmark smoke. Aromas of baked summer fruit pudding, cedar wood/cigar box, smoky jam tarts, oak tannins, and truffles. Flavors of aniseed and soot, summer fruits (cherries, strawberries, apricots and pears), pastry/cake mix, dark chocolate, coffee and more bitter cherries and almond. A long, lingering, sooty finish.
Proof: 92
For over 200 years, Ardbeg has been made on the small, remote Scottish Isle of Islay. Some people travel to Ardbeg along the winding road from Port Ellen. Others follow their nose, their destiny or the advice of a good friend.
The Ardbeg Distillery lies on the rugged southern coast of Islay. Extreme conditions from the Atlantic shape Ardbeg’s unique water supply characteristics. Ardbeg’s soft, pure water comes from Loch Uigeadail, up the hill from the distillery. The Loch is the namesake for Ardbeg Uigeadail. By sitting close to the sea, the whisky also receives a certain salty, iodine character while it matures.
“A good gulp of hot Scotch Whisky at bedtime–it’s not very scientific, but it helps!”
Alexander Fleming, Scottish inventor of penicillin, prescribed it as a cure for the common cold. Today Single Malt Scotch Whiskies are prized by enthusiasts and aficionados the world over for their rarity, age and complexity. By definition these must be produced in Scotland from a single distillery and made entirely from malted barley, using a pot still. The appearance, aroma and flavor of a Single Malt Scotch Whisky can vary widely depending on whether it was produced in the Highlands, Lowlands Islands, Speyside, Islay or Campbelltown regions.