Appearance: Ardbeg Heavy Vapours General Release Scotch Whisky pours into the glass with a rich and enticing amber hue, reminiscent of a fiery sunset over the rugged shores of Islay. Its clarity hints at the depth and complexity waiting to be explored within.

Nose: Upon nosing, an intense and smoky aroma fills the air, immediately transporting the senses to the windswept landscapes of Islay. Layers of peat smoke rise from the glass, intertwining with notes of brine, charred oak, and hints of citrus zest. Undertones of dark chocolate and espresso add depth and richness to the aroma, inviting further exploration.

Palate: On the palate, Ardbeg Heavy Vapours unleashes a powerful and robust array of flavors that captivate the senses with their intensity. 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 complexity and depth 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 whisper of 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.