Appearance:
In the glass, Ardbeg Anthology The Unicorn’s Tale 14 Year Old Whiskey glows with a rich amber hue, reminiscent of a golden sunset over the Islay coastline. Its captivating color hints at the depth and complexity waiting to be discovered within.

Nose:
As the whiskey meets the nose, an enchanting bouquet of peat smoke and sea spray rises, evoking memories of a bonfire by the shore. Subtle hints of brine mingle with earthy undertones, while notes of toasted oak and caramelized sugar add layers of sweetness and warmth. The aroma is both captivating and comforting, inviting you to delve deeper into its complexities.

Palate:
On the palate, The Unicorn’s Tale unveils a symphony of flavors that dance across the tongue with elegance and finesse. Waves of peat smoke wash over the palate, balanced by flavors of dark chocolate, roasted coffee beans, and charred oak. A subtle sweetness emerges, with hints of vanilla and dried fruit adding depth and complexity to the whiskey's profile. Each sip is a journey of discovery, revealing new layers of flavor and nuance with every moment.

Finish:
The finish is long and lingering, with the smoky essence of Islay lingering on the palate like a whisper of distant waves crashing against the shore. Notes of sea salt and brine dance on the tongue, accompanied by a subtle warmth that leaves a lasting impression of Islay's rugged beauty. As the flavors gradually fade, a sense of contentment and satisfaction remains, encouraging another sip to relive the magic of The Unicorn’s Tale.

Distilled on the remote Scottish island of Islay for more than 200 years, Ardbeg is revered around the globe as among the peatiest and smokiest, yet most complex, of all the Islay single malt whiskies.
A cask of Ardbeg Islay single malt Scotch whisky distilled in 1975 has been bought by a private collector in Asia for £16 million — more than twice what the distillery's owner, The Glenmorangie Company, paid for the entire distillery and all its stocks in 1997.
Ardbeg Ten Years Old is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.
American distiller, Schenley, bought into the distillery in the 1960s, buying it outright in 1967. By the time Bessie retired in 1972, the number of stills had been increased to seven. A period of passing through various hands and amalgamations ended when Jim Beam purchased it from Allied Distillers in 2005.
Ardbeg uses the most phenolic malt in the business (i.e. the smokiest). The malt is peated to a level of 50ppm. There have been no floor maltings at Ardbeg since 1981 so all the malt that is used in production hails from the maltings in the village of Port Ellen.