Fantastic formulas and peaty potions

The most phenolic malt in the business, soft pure water from our own water source plus dedication and passion. Making Ardbeg requires a special kind of chemistry – some would say it’s a combination of the process itself and the people who make it. And we’d agree. 

Malted Barely – THE MOST PEATED OF ALL THE ISLAYS

Malting

Ardbeg uses the most phenolic malt in the business (i.e. the smokiest). The malt is peated to a level of 50ppm.... Read More
Crush and mash and cattle feed

Mashing

The ground up malt is then added into a vessel called a mash tun, along with the water from Loch Uigeadail heated to a temperature... Read More
Wort & Fermentation

Fermentation

  The Liquid Wort from the Mash tun is cooled to 18°C and pumped into the Wash Backs. Yeast is added at this stag... Read More
DISTILLATION

Distillation

After fermentation comes distillation. We distil twice in order to reach the required strength and desired pure spirit.... Read More
Maturation

Maturation

The casks we use at Ardbeg come from various sources. The vast amount of whisky matures in ex-Bourbon oak.... Read More
Delectation

Delectation

Now for the best part of the process. All that remains is to bottle it, ship it, pour it and drink it. Slàinte! ... Read More