Ardbeg Traigh Bhan 19 Year Old 2020 Edition 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.

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 nose palate finish comments rating.

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. While the proportion of sherry casks stays relatively constant, this is the second release in the series to use more first-fill than refill bourbon casks. Savory, saline, medicinal, and spice aromas counterbalance sweet smoke. It has been aged in oloroso and American oak sherry casks for 19 years colour nose palate finish comments.

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Notes on Tasting

Along with crème fraîche, fennel, celeriac, roasted tea leaves, and brine, the aroma is dominated by the distinctive, distinctive sweet wood smoke. Aniseed, fudge, lime, and more peat smoke join the medicinal notes that accompany the savoury notes as they become more intense on the palate. It has a savory, smokey, and lengthy finish.

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