Appearance: Ardbeg Heavy Vapours Committee Release Whiskey pours into the glass with a captivating deep amber hue, reminiscent of the fiery glow of a smoldering peat bog at dusk. Its clarity hints at the bold and robust flavors waiting to be explored.

Nose: As the whiskey meets the nose, an intense and smoky aroma rises, evoking images of burning heather and sea spray. Layers of peat smoke intertwine with notes of charred oak, brine, and hints of iodine, creating a sensory experience that transports the drinker to the rugged shores of Islay. Undertones of dark chocolate and espresso add depth and complexity to the aroma, inviting further exploration.

Palate: On the palate, Ardbeg Heavy Vapours unleashes a powerful and intense array of flavors that captivate the senses. Waves of peat smoke wash over the tongue, balanced by bold flavors of black pepper, smoked bacon, and dark roasted coffee. Subtle hints of caramelized sugar and toasted oak emerge, adding richness and complexity to the whisky's profile. The mouthfeel is full-bodied and velvety, coating the palate with a luxurious warmth that lingers long after the sip is savored.

Finish: The finish is long and lingering, with echoes of smoke and sea salt lingering on the palate like a smoky embrace from Islay's rugged coastline. As the flavors gradually fade, a sense of satisfaction 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.