Ardbeg An Oa

Volume: 0.7 litres | Alcohol content: 46.6% | Chill filtration: No | Colouring: No

Special Features:

Ardbeg An Oa shows how bold smoke can combine with a soft, sweet texture. Whiskies from Pedro Ximénez sherry casks, bourbon casks and new, charred oak casks are brought together in the Gathering Vat, a purpose-built oak vessel where the components marry. This gives the Single Malt its rounded character without losing the distillery's smoky identity.

The name recalls the Mull of Oa headland, which shelters Ardbeg from the fiercest Atlantic storms. Contrasts also come together in the whisky: smoke meets creamy toffee and fruit, while grilled artichoke adds an unusual dimension. The colour is light gold.

An Oa is bottled without an age statement and without chill filtration at 46.6% alcohol. The 0.7-litre bottle comes in gift packaging.

Tasting Notes:

• Nose: Smoke, creamy toffee and aniseed mingle with treacle and dates. Peach and banana add fruity accents. A little water reveals lime, pine resin, fennel, saddle soap and tar. Light salty notes and seaweed complement the creamy impression.
• Palate: The opening is soft and creamy, followed by pronounced syrupy sweetness. Milk chocolate and treacle toffee meet aniseed, orange and smoky tea leaves. Gentle nutmeg and cinnamon spice accompany cigar smoke and an unusual note of grilled artichoke. The sweet impressions linger, accompanied by floral hints, mint toffee and mild malty biscuits.
• Finish: Aniseed and hickory wood linger in the lasting aftertaste. Subtle smoke accompanies the gentle yet intense finish.

Distillery/Bottler:

Ardbeg is located on the Scottish island of Islay. The licensed distillery's history began in 1815, when John Macdougall started commercial production. Its closure in 1981 was followed by a limited resumption of distilling. After a further closure, The Glenmorangie Company bought the distillery in 1997 and restored production on a permanent basis.

Ardbeg uses malt dried over peat fires to create its smoky style. Production water comes from Loch Uigeadail, and fermentation takes place in Oregon pine vessels. A distinctive feature of distillation is the purifier on the lyne arm of the second still: it returns heavier, condensed vapours for redistillation. This increases reflux and copper contact, bringing out fruity and floral aspects of the spirit alongside its smoke.

Facts: