Ardbeg Uigeadail Islay Single Malt Scotch Whisky
2018 San Francisco World Spirits Double Gold Medal Winner
Uigeadail - pronounced 'Oog-a-dal' - takes its name from the loch on Islay that has supplied water to Ardbeg distillery for centuries. This premium expression has been created from specially selected casks from 1990, 1993 plus much older, sherry cask-matured Ardbeg. The resulting malt is true to the 'house style' but with an additional luscious richness.
Critical AcclaimAll Vintages
Launched in 2003, Uigeadail remains one of Ardbeg’s core offerings. Matured in a mix of sherry and bourbon barrels and bottled at cask strength. Peppery peat, warm tar, coffee grounds, machine oil, and black pepper on the nose. The palate is complex and rich, offering orange segments sprinkled with sea salt, dark chocolate, malt, and ever-present sweet peat. Nicely balanced. Lengthy in the finish, with smoky caramel.
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.