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. Part of the evaporating vapors are pumped back into the pot and re-distilled since the spirit still has a purifier that serves as a little condenser. This purification method, which is uncommon in the industry, produces whiskey with a distinctively malty and crisp flavor.

The 5-year-old Wee Beastie is the youngest whisky that Ardbeg has added to their core lineup. They are strengthening the core lineup once more with the Ardbeg 25-year-old, but this time they are on the other end of the age spectrum. Ardbeg’s distinctive smokiness is unabated by age, as evidenced by the oldest expression of its regulars. Bottled at 92 percent in a sleek, contemporary gun metal bottle, this rich and finely balanced single malt originates from unusual casks. It is a sensory treat that is earthy, fruity, sweet, smokey, and creamy.

Order your bottle now!

Notes on Tasting

The nose is greeted by fennel, pine resin, toffee, peppermint, and smoked cream. Herbal and sweet overtones counterbalance the earthy scents of bonfire smoke. In addition to fruit, lemon sherbet, and toffee, tar, and chili pepper, it has a nice sweetness and is creamy and energetic on the palate. There are lingering notes of cream, fudge, and antiseptic in the lengthy, gentle finish.