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Ardbeg was officially established by the MacDougall family in 1815 at the same time as the Laphroaig distillery came into official existence a few miles along the road. It has to be said that illicit distilling had already been taking place on the site for over twenty years, with Alexander Stewart having founded a distillery there in 1794.
Like its fellow southern Ileachs, Laphroaig and Lagavulin, Ardbeg is heavily peated, with a turfy smoke and seaspray character predominant in most bottlings.
Unfortunately a combination of bad management and the global whisky downturn of the late 1970s led to the distillery falling silent in 1981. Production resumed sporadically in 1989, but the distillery fell silent again in 1996.
The 10-year-old single malt whisky is not chill-filtered so it has maximum depth, body and flavour. The light gold liquid has an aroma of toffee and chocolate and the palate is classically peaty and smoky.
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