Distiller Notes
In November 2007, the Ardbeg distillery boiler broke down completely, leaving liquid fermenting in 6 washbacks. As the team tried everything to get the boiler going, Head Distiller Dr. Bill Lumsden saw a ‘heaven sent’ opportunity as he always wanted to experiment with a whisky that has a longer fermentation. He gave the instruction to throw open the washback lids and let the air get to the liquid, to allow for fermentation – or should we say, Fermutation!
This resulted in a 3-week long fermentation process. For context, it usually only takes 72 hours! The whisky was then distilled right in time for Christmas Eve. The outcome is a zingy and wild spirit. The peat is beautifully integrated with the sharpness, adding an extra edge! This story is all about Ardbeg’s ingenuity... with the help of tiny beings from the skies!
Pale straw in color. Fresh, floral, herbal & tart. Hints of mixed herbs and cedar wood. Very zesty, vibrant, hints of smoked orange & grapefruit, lots of menthol & peppermint. A lively, vibrant, sharp, ‘zingy’ texture, leading into very firm, distinctive flavors- malty/biscuit tones, aniseed, and sweet mint toffee. Finally, a lingering, salty, firm aftertaste of mint, tar, oak tannin & leather.
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.