Islay Single Malt Corryvreckan Ardbeg 70 cl

Description

History

The Ardbeg distillery was founded in 1815 on the remote island of Islay, Scotland, by John Macdougall who obtained the then current license to open a distillery. In 1838 the distillery was acquired by the Buchanan family, a family of liqueur and spirit merchants from Glasgow; under this management, around 1853, the distillery will be the first in history to be run by a woman. Following the growth of the business, the distillery was reacquired by the Macdougall family through Alexander Macdougall in 1922, who again contributed to a further “boost” and growth in the quality of the products and business. In 1977 the distillery was purchased by Hiram Walker, but it was closed in 1981 with devastating consequences for the local economy; it will be acquired again by Allied Lyons in 1987, only to close again in 1991. In 1997 it will be reacquired again, this time by the Glenmorangie Distillery, and this time, in just one year, it will be voted distillery of the year; Ardbeg, after various vicissitudes, has finally been reborn. The company style is easily recognizable as it expresses strong and complex peat notes that are intertwined with floral and fresh notes; in 2000 Ardbeg 10 years was launched and the foundations were laid to create a solid corporate structure in order to avoid yet another future closure. Ardbeg Uigeadail and other lines were also quickly launched, until 2008-2009 in which first Ardbeg 10 years and then Uigeadail were proclaimed Whiskey of the Year for two consecutive years.

Production method

To produce a single malt whisky, the barley is first subjected to a malting process, during which the complex sugars/starches present in the cereal are broken down into simple sugars, suitable for alcoholic fermentation by yeasts. This process occurs in three phases: maceration of the cereal in water to moisten it, germination, during which the barley, which has been removed from the water, absorbs oxygen and begins to produce the radicle and germinate; this process in particular will release the enzyme that is responsible for the transformation of starches into simple sugars. Subsequently this process is interrupted and the cereal is dried, which often takes place using peat-fuelled ovens, which will give the typical smoky or salty hints. Subsequently, the dried barley is ground and added again with hot water for further extraction of the must; this is what will subsequently be fermented and then distilled. The specifications state that for the term single malt the whiskey must come from a single distillery and refine for at least three years in oak barrels in Scotland.

Alcohol content

57.1%

Tasting notes

Deep amber yellow color. The nose is intense and powerful, with aromas of chocolate, blackcurrant and vanilla, which mix with brackish notes of seaweed. In the mouth, it offers rich nuances of coffee, tar, dark fruits and steak. Long and deep finish, with tones of black coffee, cherries and chilli pepper.

Usage

Perfect at the end of a meal or for meditation; particularly recommended for lovers of whiskey or smoky or intense flavors in general.