About this whisky

Ardbeg stands on the rugged south coast of Islay, where it has been making whisky since 1815. After years of near-silence in the 1980s and 90s, the distillery was bought and revived by Glenmorangie in 1997, and the Ten Years Old became its flagship: a whisky that shows how intense peat smoke and delicate sweetness can sit together. Ardbeg uses heavily peated malt, and a purifier fitted to its spirit still helps keep the spirit fruity and light beneath all that smoke. It is matured mainly in ex-bourbon casks and bottled without chill-filtration at 46%.

In the glass you get peat smoke and a salty sea breeze alongside bright citrus, then a full, oily palate where syrup and butterscotch meet smoke and spice, finishing long and smoky. It is the whisky to try if you are curious about Islay, and an instant conversation-starter on the home bar. Add a few drops of water and the sweet, citrus side opens up.

Key facts

• Bottled at 46% and non-chill filtered
• Made from heavily peated malt and matured mainly in ex-bourbon casks
• Distillery founded in 1815 on Islay's south coast; bought and revived by Glenmorangie in 1997
• A purifier on the spirit still helps keep the spirit fruity beneath the smoke

Tasting notes

Nose:

peat smoke, sea salt and zesty citrus

Palate:

full and oily, with syrup, butterscotch and smoky spice

Finish:

long and smoky

Serve

Neat with a few drops of water, or as a smoky Highball: 45 ml over ice, topped with chilled soda and a lemon peel.

Food pairing

Smoky Islay works with tandoori chicken or bhetki paturi, or with smoked salmon and rye bread.