Appearance:
Ardbeg Ardcore Scotch Whisky presents itself with a rich, golden hue in the glass, reminiscent of the warm glow of a setting sun over Islay's rugged coastline. Its clarity hints at the purity and depth of flavors awaiting exploration.

Nose:
Upon nosing, an enchanting aroma of peat smoke rises, evoking images of a crackling bonfire on a windswept beach. Subtle notes of brine and sea salt intermingle with hints of charred oak and toasted barley, while undertones of citrus zest add a touch of brightness and complexity. The aroma is both inviting and intriguing, promising a sensory journey of discovery.

Palate:
On the palate, Ardbeg Ardcore delivers a bold and dynamic array of flavors that dance across the tongue with finesse and intensity. Waves of peat smoke envelop the palate, balanced by layers of dark chocolate, espresso, and caramelized sugar. The whisky's velvety texture coats the mouth, while subtle nuances of vanilla and spice emerge, adding depth and complexity to the experience. Each sip is a harmonious blend of smoky sweetness and savory richness, inviting the drinker to savor every moment.

Finish:
The finish is long and lingering, with echoes of smoke and sea salt lingering on the palate, like a lingering embrace from Islay's rugged coastline. As the flavors gradually fade, a sense of warmth and contentment remains, leaving a lasting impression of the whisky's exceptional quality and craftsmanship.

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.