Appearance: Ardbeg Traigh Bhan 19 Year Scotch Whisky presents itself with a captivating golden amber hue, reminiscent of the sun setting over the rugged shores of Islay. Its clarity hints at the depth and complexity awaiting exploration.

Nose: Upon nosing, an enchanting bouquet of aromas unfolds, inviting the senses on a journey of discovery. Rich notes of peat smoke rise to the fore, mingling with nuances of salted caramel, ripe fruits, and oak. Undertones of vanilla and spices add depth and complexity, creating an olfactory experience that is both indulgent and captivating.

Palate: On the palate, Ardbeg Traigh Bhan 19 Year delights with its depth and sophistication. Waves of peat smoke wash over the tongue, balanced by flavors of honeyed malt, dark chocolate, and brine. Subtle hints of citrus zest and dried fruits emerge, adding layers of richness and complexity to the whisky's profile. The mouthfeel is velvety and luxurious, coating the palate with a 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 coastline. As the flavors gradually fade, a sense of contentment and appreciation 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.