Ardbeg TEN Islay Single Malt Whisky 50ml miniature.

Ardbeg TEN Islay Single Malt Whisky 50ml miniature...

Condition: New, unopened, original packaging. Collectors.
Fill level: New. In the neck.

Whisky still produced: Yes. Core range
Category: Single Malt Scotch Whisky.
Distillery: Ardbeg.
Bottler: Distillery Bottling.
Bottling series: Miniature.
Bottling Year: 2016.
Stated Age: 10 years old.
Cask type: Ex-bourbon American oak casks.
Strength: 46.0 % Vol.
Size: 50 ml.
Colouring: Natural colour.
Bottle code: L62329513 85 lots more... PLEASE ASK!
Country Origin: Scotland.
Region: Islay.
Market: Worldwide.

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. Named World Whisky of the Year in 2008. Non chill-filtered.

Tasting notes;
Appearance/colour; Light Gold
Nose; A burst of intense smoky fruit escapes into the atmosphere ? peat infused with zesty lemon and lime, wrapped in waxy dark chocolate. Bold menthol and black pepper slice through the sweet smoke followed by tarry ropes and graphite. Savour the aroma of smoked fish and crispy bacon alongside green bell peppers, baked pineapple and pear juice.

Add water and an oceanic minerality brings a breath of cool, briny sea spray. Waxed lemon and lime follows with coal tar soap, beeswax and herby pine woodlands. Toasted vanilla and sizzling cinnamon simmer with warm hazelnut and almond toffee.

Palate; An explosion of crackling peat sets off millions of flavour explosions: peat effervesces with tangy lemon and lime juice, black pepper pops with sizzling cinnamon-spiced toffee. Then comes a wave of brine infused with smooth buttermilk, ripe bananas and currants. Smoke gradually wells up on the palate bringing a mouthful of warm creamy cappuccino and toasted marshmallows. As the taste lengthens and deepens, dry espresso, liquorice root and tarry smoke develop coating the palate with chewy peat oils.

Finish: The finish goes on and on, long and smoky with tarry espresso, aniseed, toasted almonds and traces of soft barley and fresh pear.

Distillery History:

Ardbeg Distillery: A Detailed History

Early Beginnings (Late 18th – Early 19th Century)

While the official founding date is 1815, illicit distillation had been taking place on the Ardbeg site for decades prior. Islay’s remote location and abundance of peat made it an ideal spot for unlicensed whisky production. Records indicate that John MacDougall, who formally founded Ardbeg, came from a family already involved in such operations.

In 1815, John MacDougall obtained a licence and officially established the distillery, making Ardbeg one of Islay’s oldest legal distilleries. The name “Ardbeg” comes from the Scots Gaelic “An Àird Bheag,” meaning “The Small Promontory.”

Growth and Industrialisation (19th Century)

By the 1830s, Ardbeg had expanded significantly. After John MacDougall’s death in 1853, his son Alexander MacDougall, along with Thomas Buchanan, continued operations under MacDougall & Co. By the late 1800s, Ardbeg was producing over 1 million litres of spirit annually — an impressive figure for its time.

A village grew up around the distillery to house its workers, with a school, houses, and community facilities. This reflected Ardbeg’s importance as a local employer and economic anchor.

Early 20th Century Challenges

Like most distilleries, Ardbeg faced significant difficulties during the early 20th century. Prohibition in the US (1920–1933), economic depression, and the two World Wars heavily impacted production.

In 1922, the MacDougall family’s direct involvement ended when the distillery was sold to the Ardbeg Distillery Ltd., a consortium including DCL (Distillers Company Ltd.) and Hiram Walker. Production fluctuated, with several temporary closures.

Mid-Century – Mothballing and Uncertainty

In 1959, the distillery was purchased outright by Hiram Walker. The 1960s and 70s brought a brief revival, as Ardbeg’s heavily peated style became prized for blending, supplying smoky malt to brands like Ballantine’s.

However, the whisky industry downturn in the early 1980s hit hard. The distillery closed in 1981, reopened briefly in 1989 under Allied Lyons (successor to Hiram Walker), but was mothballed again in 1996 due to lack of profitability.

The Glenmorangie Takeover and Revival (1997 Onwards)

In 1997, Glenmorangie plc (then owned by Macdonald & Muir Ltd.) purchased Ardbeg for around £7 million. This marked the turning point for Ardbeg’s modern renaissance. Glenmorangie invested heavily in refurbishing the equipment and reviving the brand as a Single Malt, not just a blending component.

The revived distillery released Ardbeg 17 Year Old and the iconic Ardbeg TEN, both of which showcased the intense, peaty style that made Ardbeg legendary.

Modern Innovations and Cult Status

Throughout the 2000s and 2010s, Ardbeg gained a cult following among peat lovers. Limited editions like Ardbeg Uigeadail (2003), Corryvreckan (2009), and Supernova captured global attention with their powerful peat smoke and experimental cask finishes.

In 2004, luxury giant LVMH acquired Glenmorangie plc (and thus Ardbeg), adding significant marketing and distribution clout. The visitor centre was redeveloped, becoming a major whisky tourism site.

Ardbeg has also ventured into unusual projects — including sending whisky to mature in space (the 2011 “Space Experiment”) to study the effects of microgravity on maturation.

Recent Developments

Ardbeg has continued to expand capacity and experiment. In 2021, the distillery added new stills to double production, acknowledging ever-growing global demand. Master Distiller Dr. Bill Lumsden has continued to push boundaries with limited editions and innovative cask types.

In 2022, Ardbeg released Ardbeg 25 Year Old, representing older stock from the distillery’s challenging pre-revival years. This was a milestone showing how far the brand has come.

The Ardbeg Community and Legacy

Today, Ardbeg isn’t just a distillery — it’s a community of devoted fans, known as the Ardbeg Committee, established in 2000 to keep the distillery alive and thriving. The Committee releases are highly collectible, often selling out instantly.

Despite its turbulent past, Ardbeg remains one of the world’s most beloved peated whiskies — fiercely smoky, maritime, and unmistakably Islay.

Key Dates

Production Details

Peat: The Heart of Ardbeg

Ardbeg is renowned for producing some of Islay’s peatiest whisky, but interestingly, its measured phenolic level is slightly lower than its reputation suggests — the magic lies in the character of its peat smoke.

• Peat Level (PPM):
  The malted barley used at Ardbeg is typically peated to about 50–55 ppm (phenol parts per million) when it leaves the maltings.
  By comparison:

  • Laphroaig: ~40–45 ppm

  • Lagavulin: ~35 ppm

  • Octomore (Bruichladdich): often >100 ppm (extreme)

However, Ardbeg’s distillation regime preserves more smoky compounds, leading to an intense, oily, medicinal smoke in the final spirit that feels even bigger than the raw ppm might suggest.

• Maltings:
  Historically, Ardbeg malted its own barley on site until the 1970s, when its malting floors closed. Today, peated malt is sourced from the Port Ellen Maltings, which supplies most of Islay’s distilleries.

Distillation: Stills and Regime

Ardbeg uses a classic double distillation system, which is typical for Islay.

• Wash Still:
  ~18,000 litres capacity.
  The wash still produces a low wine of around 20–25% ABV.

• Spirit Still:
  ~16,000 litres capacity, with a distinctive purifier — a small copper loop that returns heavier vapours back into the still.
  This purifier is crucial: it increases reflux, which adds weight and oiliness to the spirit while retaining intense smoke. It’s partly responsible for Ardbeg’s famous balance of robust body and high phenolic impact.

Fermentation

• Washbacks:
  Traditional wooden washbacks (Oregon pine) are used for fermentation.

• Yeast & Duration:
  Ardbeg typically opts for a relatively long fermentation (~55–60 hours), which encourages the development of fruity esters and complexity. This balances the massive peat influence.

Cask Types: Maturation

Ardbeg’s bold spirit interacts strongly with wood — the cask choices help tame and shape the powerful peat.

• Core Casks:

  • Ex-Bourbon Barrels: The backbone of Ardbeg’s core range (TEN, An Oa, Uigeadail) comes from first-fill and refill American oak ex-bourbon casks. These preserve and amplify the clean smoke, vanilla, and citrus notes.

  • Sherry Casks: Used in Uigeadail, Corryvreckan, and some special releases. Oloroso and Pedro Ximénez butts add rich dried fruit and chocolate depth, layering sweetness over the smoky core.

  • New or Experimental Oak: Dr. Bill Lumsden has experimented with French oak (Corryvreckan’s new French oak finish), toasted oak, and other unusual cask types for limited editions.

  • Special Casks: Ardbeg is known for creative wood finishes — recent releases have used Pinot Noir, Sauternes, Marsala, and even beer casks (for Committee releases like Ardbeg Drum).

Warehouse Location

Ardbeg still matures many casks on-site in traditional dunnage warehouses on Islay, which sit close to the sea. The maritime climate — damp, salty sea air — is believed to influence the whisky’s salty, briny character.

Key Takeaway: Why Ardbeg Tastes Like Ardbeg

The distillery’s trademark “oily peat smoke + sweet citrus + briny maritime edge” is the result of:

• High peat levels in the malt.

• Purifier on the spirit still, creating a distinctive balance of heavy oils and lighter, clean smoke.

• Long fermentation encouraging fruit esters.

• Careful cask selection, balancing American oak vanilla and occasional sherry richness.

• Warehouse microclimate, which adds a coastal salinity to the mature spirit.

Core Production Snapshot

CERTIFICATIONS AND AWARDS:
Ardbeg TEN has repeatedly won top honours at global spirits competitions. Highlights include:

• World Whisky of the Year in Jim Murray’s Whisky Bible 2008 and 2009 for its raw peated character.

• Gold Outstanding at the International Wine & Spirit Competition (IWSC).

• Double Gold Medal at the San Francisco World Spirits Competition.

• Multiple Best Islay Single Malt awards at the World Whiskies Awards and the Ultimate Spirits Challenge.

• Recognised by Whisky Advocate and Whisky Magazine as one of the definitive peated single malts of the modern era.

Ardbeg’s core range and limited editions frequently receive praise from the industry’s toughest critics, reinforcing its reputation as “the peatiest, smokiest, most complex Islay malt.”

 © copyright, Tasting World Ltd. England.