By Joe Riley: Calvert Woodley's "Spirits Guide"

The Islay region of Scotland is world-famous for the smoky, peaty whiskies that set them apart from their Caledonian distilling brethren. The distillery names light up the eyes of phenol-forward malt whisky enthusiasts: Bowmore, Laphroaig, Lagavulin, Bruichladdich… but one distillery epitomizes the style in a gleefully esoteric yet traditionally grounded fashion — Ardbeg.

Ardbeg had long been a supplier of malt whisky to Scotch blends and produced whisky from 1798 until 1981, when production halted for eight years. It then resumed limited production from 1989 until 1996. In 1997, the modern renaissance began when the Glenmorangie Distillery Company acquired the distillery, reopened it, and resumed full malt whisky production under the Ardbeg label.

The Ardbeg folks are unapologetic evangelists of peaty Islay whisky. Still, to paraphrase a famous expression from the wine world, these smoky, peaty “iron fists” often wear charming, sweet-fruit “velvet gloves.”

We are proud to offer not only the Ardbeg core bottlings — the expressions available year-round — but also several of their specialty releases, usually launched each May to celebrate Fèis Ìle (the Islay Festival) and “Ardbeg Day.” All are non-chill-filtered.

Core Range

Ardbeg 10 Years Old: Acclaimed worldwide as the peatiest, smokiest, most complex single malt Scotch whisky. Peat is perfectly balanced against the natural sweetness of the malt, producing a delightful dram that is both smoky and intense. Ex-Bourbon cask maturation; 92 proof.

Ardbeg “Wee Beastie”: A feisty five-year-old, this is the “pocket battleship” of the Ardbeg fleet, delivering the “firepower” of its older siblings in a lighter yet formidable framework of flavor. Raw and vigorously smoky. Ex-Bourbon and Oloroso Sherry cask maturation; 98.4 proof.

Ardbeg “An Oa”: Named for the Mull of Oa, a rounded peninsula in southern Islay that shields the distillery from the Atlantic. The An Oa (pronounced “ah-know”) is created in the Gathering Vat, where whiskies from several cask types — including sweet Pedro Ximénez, spicy virgin charred oak, and intense ex-Bourbon — meet and marry. The result is a whisky with smoky power and a delectably smooth sweetness. 93.2 proof.

Ardbeg “Uigeadail”: Pronounced “Oog-a-dal” (Gaelic for “a dark, mysterious place”), this whisky is named for the distillery’s water source, Loch Uigeadail. Oloroso Sherry casks lend sweetness, while ex-Bourbon casks add deep smoky notes. Voted by the 120,000+ member Ardbeg Committee as their favorite Ardbeg, it was named “World Whisky of the Year” by whisky writer Jim Murray in his 2009 World Whisky Bible, receiving 97.5 points out of 100 — the highest rating ever awarded by Murray. Described as “mind-bogglingly complex for its remarkable balance of smoky, peaty, and sweet, raisiny notes.” 108.4 proof.

Ardbeg “Corryvreckan”: This bold whisky takes its name from the famous whirlpool that lies north of Islay. Ex-Bourbon and French oak casks combine to release a swirl of peaty, peppery flavors — beautifully balanced despite its high proof. Awarded The World’s Best Single Malt in 2010 by the World Whiskies Awards. 114.2 proof.

Special Releases (All Very Limited!)

Ardbeg 17-Year: When Ardbeg reopened in 1997, its first release was a 17-year-old whisky from mature stocks that had quietly aged during the interim. It remained available until 2004, and this new 17-year has been meticulously crafted as a tribute to that original, mirroring its notes and flavor profile, and bottled at 80 proof — just as it was then. The other Ardbegs may grab you by the shoulders and shake you, but this one embraces you with a warm hug. I love whiskies that overwhelm me, but sometimes I enjoy my whelm just fine the way it is — and this does the trick beautifully. 80 proof.

Ardbeg Heavy Vapours Limited Edition:
From Whisky Advocate: “Heavy Vapours… was distilled without a purifier, marking a first in Ardbeg’s history. The distillery always uses a purifier, which allows its roughly 50 phenol parts per million whiskies to remain quite light, even at that high phenol content. Without the purifier, the resulting whisky is a heavier, smokier peat bomb, as the most highly condensed vapors were captured and bottled in the still (rather than being balanced out during distillation).”
TLDR: The harmony between peat and floral fruitiness has been disrupted, giving way to rawer, darker flavors and notes. Ex-Bourbon cask maturation; 92 proof.

Ardbeg “Smokiverse”: Crafted with High Gravity Mashing — a process that uses a denser wort to produce a fruitier, more intense spirit before maturation in Bourbon casks — this experimental malt is fruitier and sweeter than usual, with compelling tropical notes. After aging in Bourbon barrels, the final whisky reveals ripe tropical fruit, bubble gum, toasted sourdough, creosote smoke, muscovado sugar, and bonfire embers. “Plunge your palate into a crushing mouthfeel that implodes in on itself with intensely rich, creamy flavors,” declares the distillery. 96.6 proof.

Ardbeg Anthology “The Unicorn’s Tale”:
This 14-year-old expression introduces Madeira cask-aged Ardbeg. From Whisky Advocate: “Creamy aromas of lime zest, mandarin, banana bread, and white pepper as the peat smoke builds, adding notes of cedar and rolling tobacco. On the palate, warming notes of citrus fruits — lime juice, apricot, peach, and marble cake — are accompanied by spicy peat smoke, toasted peppercorns, nutmeg, cinnamon, and aniseed. The smoky finish, with menthol and eucalyptus, really goes the distance.” 92 proof.

Ardbeg “Anamorphic”: Four dimensions of flavor — sweet, smoky, herbal, and spicy — with briny overtones and hidden mocha-chocolate notes revealed. Ex-Bourbon casks; 96.4 proof.