Appearance: Ardbeg Uigeadail Whiskey presents a deep, lustrous amber hue in the glass, reminiscent of a glowing sunset over the rugged landscape of Islay. Its clarity promises a whisky of exceptional quality and character.

Nose: Upon nosing, an enchanting aroma unfolds, revealing the complexity and depth of this distinguished expression. Rich notes of peat smoke rise to the fore, intertwining with nuances of dark chocolate, dried fruits, and warm spices. Undertones of toffee, vanilla, and oak add layers of richness and complexity, evoking images of Islay's wild and windswept shores.

Palate: On the palate, Ardbeg Uigeadail delights with its bold and robust character. Waves of peat smoke wash over the tongue, balanced by flavors of caramelized sugar, figs, and black pepper. Subtle hints of espresso and dark chocolate emerge, adding depth and richness to the whisky's profile. The mouthfeel is velvety and luxurious, coating the palate with a comforting warmth that lingers long after each sip.

Finish: The finish is long and satisfying, with echoes of smoke and spice lingering on the palate like a fond memory of Islay's rugged beauty. As the flavors gradually fade, a sense of contentment 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.