One of the world’s most dangerous and impassable waterways is the Strait of Corryvreckan, which lies off the western coast of Scotland between the islands of Jura and Scarba. Strong Atlantic currents and a unique underwater geology cause the straight to experience powerful eddies and tidal flows of up to nine knots. Furthermore, the third-largest whirlpool in the world, the Corryvreckan, produces amazing inflows that produce waves that are over thirty feet high (the whirlpool’s roar can be heard more than ten miles away).

According to Dr. Bill Lumsden, Ardbeg’s Head of Distilling and Master of Whisky Creation, Ardbeg Corryvreckan Single Malt Scotch Whisky is “heady, intense and powerful,” much like the maelstrom from which it gets its name. One of the most renowned individuals in the Scotch whisky industry is Lumsden, who has a PhD in Biochemistry (he published his dissertation on yeast physiology) and is the only individual in the world to have received Whisky Advocate’s “Industry Leader of the Year” award three times.

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 ground and mashed using water from Loch Uigeadail, which is about three miles away. The mashed barley is 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 estery and 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. Ardbeg Corryvreckan is aged in a mix of French and American oak casks after distillation. Each batch is bottled at 114 proof when it reaches its maximum maturity.

The scent of Ardbeg Corryvreckan includes smoky peat, dark chocolate, linseed oil, and dark cherries. A strong peaty undertone complements the aroma’s opening notes of orange marmalade, seaweed, black fruit, and plums. There are lingering hints of chocolate and chili peppers in the long, rich aftertaste. The whisky was crowned “Single Malt of the Year” in 2010 after receiving 96 points from Whisky Advocate. Additionally, Whisky Magazine named it “The World’s Best Single Malt Whisky” that same year.

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Notes on Tasting

scents of smoky peat, dark chocolate, linseed oil, and dark cherries. Plum, black fruit, seaweed, and orange marmalade notes are present, along with a strong, peaty undertone. With lingering hints of chocolate and chili peppers, the finish is rich and lengthy.