Ardbeg Hypernova Single Malt Scotch Whiskey

51%

Appearance: Ardbeg Hypernova Single Malt Scotch Whiskey greets the eye with a radiant golden hue, akin to the brilliance of a distant star in the night sky. Its clarity hints at the purity and depth of flavors waiting to be discovered within.

Nose: Upon nosing, an intense and captivating aroma unfolds, reminiscent of a smoldering bonfire under a starlit sky. Layers of peat smoke rise from the glass, mingling with notes of charred oak, toasted almonds, and a subtle hint of sea salt. Undertones of citrus zest and tropical fruit add a touch of brightness and complexity to the aroma, inviting further exploration.

Palate: On the palate, Ardbeg Hypernova unleashes an explosion of flavor that ignites the senses with power and finesse. Waves of peat smoke wash over the tongue, balanced by bold flavors of dark chocolate, espresso, and caramelized sugar. Subtle hints of ripe pineapple and exotic spices emerge, adding depth and complexity to the whisky's profile. The mouthfeel is velvety and luxurious, coating the palate with a warm and satisfying embrace.

Finish: The finish is long and lingering, with echoes of smoke and spice lingering on the palate like a fading echo of a distant supernova. As the flavors gradually fade, a sense of contentment and wonder 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.