Appearance: Ardbeg Single Malt Scotch 25 Year Whiskey enchants the eye with its rich, amber hue, reminiscent of polished mahogany. Its clarity hints at the depth and complexity awaiting exploration.

Nose: Upon nosing, an alluring bouquet unfolds, offering a symphony of aromas. Rich peat smoke rises to the forefront, intertwining with notes of dark chocolate, dried fruits, and a hint of sea spray. Undertones of toasted oak and subtle spices add depth and complexity, while a gentle hint of brine evokes the whisky's coastal origins.

Palate: On the palate, Ardbeg 25 Year Old delights with its depth and sophistication. Waves of peat smoke wash over the tongue, balanced by flavors of caramelized sugar, espresso, and spiced fruits. Subtle hints of leather and tobacco emerge, adding layers of complexity and intrigue. The mouthfeel is velvety and luxurious, coating the palate with a warmth that lingers long after each sip.

Finish: The finish is long and lingering, with echoes of smoke and spice lingering on the palate like a whispered promise of Islay's rugged beauty. 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.