Ardbeg
10 Years Old
- 46
- 10 Years Old
- 70cl
- Taste: 4
- Islay
The current Ardbeg distillery on Islay dates back to 1815 but there have been records of legal distilleries on the same site since 1794. Ardbeg was closed in the 1980’s when it belonged to Allied Domecq, who also owned Laphroaig. In 1990 they started to run the distillery for a few months each year to get filling for the blend Ballantines. In 1997 the distillery was sold to the Glenmorangie...
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The current Ardbeg distillery on Islay dates back to 1815 but there have been records of legal distilleries on the same site since 1794. Ardbeg was closed in the 1980’s when it belonged to Allied Domecq, who also owned Laphroaig. In 1990 they started to run the distillery for a few months each year to get filling for the blend Ballantines. In 1997 the distillery was sold to the Glenmorangie Company who, after updating the distillery, fully reopened it the following year. Moet Hennessy brought the whole company in 2004, and built a new still house in 2019, which is now running to capacity of 2.1 million litres of alcohol per year.
The world reveres Ardbeg 10 Years Old for being the peatiest, smokiest, and most complex single malt. It stands out globally, yet does not flaunt the peat. Rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.
Official Tasting Notes
Aroma - A burst of intense smoky fruit blends with peat and zesty lemon and lime, wrapped in waxy dark chocolate. Moreover, bold menthol and black pepper slice through the smoke, giving way to tarry ropes and graphite. Smoked fish and crispy bacon emerge, alongside green peppers, pineapple, and pear juice. Waxed lemon and lime follow, with coal tar soap, beeswax, and herby pine woodlands. Meanwhile, vanilla and cinnamon simmer with warm hazelnut and almond toffee.
Taste - An explosion of crackling peat sets off flavour explosions. Peat effervesces with tangy lemon, lime juice, black pepper pops with cinnamon-spiced toffee. Then a wave of brine infused with smooth buttermilk, ripe bananas and currants, with cappuccino and marshmallows. As the taste lengthens, espresso, liquorice and tarry smoke develop.
Finish - Long and smoky with tarry espresso, aniseed, toasted almonds, traces of soft barley and fresh pear.
The world reveres Ardbeg 10 Years Old for being the peatiest, smokiest, and most complex single malt. It stands out globally, yet does not flaunt the peat. Rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.
Official Tasting Notes
Aroma - A burst of intense smoky fruit blends with peat and zesty lemon and lime, wrapped in waxy dark chocolate. Moreover, bold menthol and black pepper slice through the smoke, giving way to tarry ropes and graphite. Smoked fish and crispy bacon emerge, alongside green peppers, pineapple, and pear juice. Waxed lemon and lime follow, with coal tar soap, beeswax, and herby pine woodlands. Meanwhile, vanilla and cinnamon simmer with warm hazelnut and almond toffee.
Taste - An explosion of crackling peat sets off flavour explosions. Peat effervesces with tangy lemon, lime juice, black pepper pops with cinnamon-spiced toffee. Then a wave of brine infused with smooth buttermilk, ripe bananas and currants, with cappuccino and marshmallows. As the taste lengthens, espresso, liquorice and tarry smoke develop.
Finish - Long and smoky with tarry espresso, aniseed, toasted almonds, traces of soft barley and fresh pear.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig