Appearance: Ardbeg Corryvreckan Whiskey pours into the glass with a mesmerizing deep amber hue, reminiscent of a fiery sunset over the rugged shores of Islay. Its clarity promises a journey of depth and complexity.

Nose: Upon nosing, an intense and captivating aroma unfolds, evoking the wild and untamed spirit of Islay. Waves of peat smoke rise from the glass, intermingling with notes of dark chocolate, espresso, and brine. Undertones of leather, tobacco, and spices add depth and intrigue, inviting exploration.

Palate: On the palate, Ardbeg Corryvreckan unleashes a bold and robust array of flavors that captivate the senses with their intensity. Peat smoke dominates, balanced by layers of caramelized sugar, black pepper, and dried fruits. Subtle hints of vanilla and oak provide a backbone of richness and complexity. The mouthfeel is full-bodied and velvety, coating the palate with a luxurious warmth.

Finish: The finish is long and lingering, with echoes of smoke and spice lingering on the palate like a fading echo of Islay's untamed beauty. As the flavors gradually fade, a sense of satisfaction and reverence 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.