Italian Wine Shop
Ardbeg was born on an island west of Scotland, the island of Islay: an island of peat, contrasts and mystery. The distillery was founded in 1815 by Jhon McDougall, since then closures and reopenings, transfers of ownership have alternated, passing from prosperous periods to periods of financial crisis, until in 1997 it was purchased by Glenmorangie. Today the Single Malts produced by Ardbeg are considered by the best Whiskey connoisseurs to be simply extraordinary, thus proving that Ardbeg truly deserves its incredible reputation. It is a whiskey that is adored around the world and has been named 'World Whiskey of the Year' no less than 4 times in the past 7 years. Making Ardbeg requires a particular type of chemistry - some would say it's a combination of the process itself and the people doing it. Ardbeg uses the most phenolic malt in the trade (i.e. the most smoky). The malt is poured at a level of 50 ppm. The ground malt is then added into a vessel called a "mash tun", along with the water from Loch Uigeadail heated to a temperature. The liquid wort from the Mash tunnel is cooled to 18 ° C and pumped into the Wash Backs. After fermentation comes distillation. The barrels we use for aging come from various sources.