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 Traigh Bhan (pronounced “tri-van”) means “the Singing Sands” and is named after a nearby beach. Both the batch recipe and the cask selection are somewhat altered for each year’s release. The third and most daring release to date is this one. “Batch 3 is a remarkable dram. “This 19-year-old is a first for Ardbeg and a collector’s dream, different from its predecessors in far more than just taste,” stated Dr. Bill Lumsden, Head of Distilling & Whisky Creation. Bottled at 92.4 proof, it is a highly aromatic, spicy, and well-balanced single malt that has been matured in American oak and Oloroso sherry casks.

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Notes on Tasting

In addition to scents of caramel, anise, florals, citrus zest, and cayenne pepper, the nose is characterized by smoke, sea spray, and pine resin. With strong notes of smoke, treacle toffee, anise, and smoked brown sugar, the taste is thick and sweet. The smokey and spicy finish is followed by a hint of nuts.