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.

The 800-foot-high Loch Uigeadail, which serves as the distillery’s sole supply of pure water, is the inspiration behind the name of Ardbeg Uigeadail (pronounced “Oog-a-dal”) Single Malt Scotch Whisky. “It’s one of the raw materials we must have,” explains Michael Heads, the manager of Ardbeg’s distillery, referring to the loch water. Loch Uigeadail, which means “the dark place,” contains very deep, peaty water, which is what we need to make our strong whisky. Thus, it’s quite crucial.

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 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.

The union of Ardbeg whiskey that has aged in former whiskey and Bourbon barrels results in Ardbeg Uigeadail Single Malt Scotch Whisky. The bourbon casks give the whisky its renowned strength and provide aromas of honeyed wood, cinnamon, and baking spices. The whisky gains an unmatched depth and richness from the sherry casks, which also add flavors of dried fruits, cherries, figs, and caramelized oranges.

Ardbeg Uigeadail received a score of 95 points from Whisky Advocate and the Double Gold Medal at the San Francisco World Spirits Competition in 2011 and 2012. The whisky also received a score of 97.5 points from the Whisky Bible, earning it the title of Whisky of the Year.

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Notes on Tasting

Christmas cake, ocean spice, violet, cedar, and chewy leather scents. With hints of cherry, dark chocolate, and caramelized oranges, the flavor profile is initially sweet. Peat undertones are subtle, with hints of tobacco and honey. The long, chewy finish has hints of mocha, figs, and raisins.