The MacDougall Family established Ardbeg Distillery in 1815, and it is located on the island of Islay’s southern shore. The distillery, which became infamous for making some of the strongest and most robust Scotch whisky in the business, employed almost one-third of the island’s inhabitants at the end of the 19th century. The distillery is still a living example of Scottish ingenuity and tradition today.

Malted barley that has been peated to about 50 phenol parts per million is used to make Ardbeg Single Malt Scotch Whisky. When the peated barley reaches the distillery, it is crushed and ground with water from Loch Uigeadail and then fermented in Oregon pine washbacks. Wooden washbacks absorb some of the heat produced during fermentation, making the whisky lighter and richer, but they are more costly and more difficult to maintain than stainless steel washbacks. Furthermore, the whisky receives carbolic chemicals from the wooden washbacks.

After 55 hours of fermentation, the wash undergoes two distillations: one in a copper-pot wash still and another in a copper-pot spirit still. A purifier, which serves as a miniature condenser and pumps some of the evaporating vapors back into the pot for re-distillation, is part of the spirit still. This purification method, which is uncommon in the industry, produces whiskey with a distinctively malty and crisp flavor.

The newest permanent addition to their core whisky selection, Ardbeg Wee Beastie, is a preview of what lies ahead for the growing distillery. After five years in casks of Oloroso sherry and former Bourbon, it proudly displays its age statement before being bottled at 94.8 proof. That’s a significant amount of alcohol, which is surprising considering the expression’s status as a gateway to Ardbeg. The Wee Beastie is a large, brazen, and generally respectable Ardbeg, despite its moniker. It is created to function particularly well in cocktails and is the smokiest of the permanent line.

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Notes on Tasting

Herbal, vanilla, pear, black pepper, and honeyed ham flavors abound in the nose. It also contains some pine resin and coffee. Chocolate, smoky bacon, eucalyptus, and aniseed are all brought to the table by the palate. has a lengthy, salty finish with aromas of cured meat and cocoa that linger.