Ardbeg Blaaack Committee Release 2020 Single Malt Scotch Whisky

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 anniversary of the ardbeg committee.

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.

With just 3,000 residents, Islay is home to almost 140 committees, the largest of which is the Ardbeg Committee. The Ardbeg Committee, which has more than 120,000 members worldwide, is dedicated to promoting Ardbeg whisky. Blaaack uses New Zealand Pinot Noir casks for its maturation process as it commemorates the Committee’s 20th anniversary. It has a cask strength of 101.4 proof when bottled.

Now is the time to purchase your bottle of this peaty scotch Ardbeg whiskey Islay single malt scotch!

Ardbeg Blaaack Notes on Tasting

Fruit pudding, cedar wood, and tobacco scents fill the nose first, then oak tannins, cherry, citrus, and peat. The palate is complex with aniseed, soot, cherry, strawberry, apricot, and pear, along with deep chocolate, coffee, and almond notes. It has a lengthy, smokey finish.

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