The Distillery’s erstwhile boiler – installed in 1968 – was temperamental, to say the least. So when it packed up in December 2007, the future of six washbacks full of valuable wash hung in the balance!

The proverbial whack with a hammer failed to restart the boiler. The usual fermentation of 55 hours turned into days... then weeks. Seemingly nothing could prevent the washbacks from fermenting out of control...

But wait, what was this? Dr Bill Lumsden and the Distillery folk attempted an experiment, something that no one at Ardbeg had tried before. Throwing off the washback lids they looked skywards with bated breath.

Now exposed to the elements, the yeast within the washbacks encountered microscopic natural microbes descending from the air, whereupon the washback contents began to react furiously. The wildest Ardbeg ever was on its way...

Colour

Nose: Fresh, floral, herbal & tart. Hints of mixed herbs and cedar wood. Very zesty, vibrant, hints of smoked orange & grapefruit, lots of menthol & peppermint. With water, powerful bursts of diesel oil, tar, fresh paint and aniseed. As this dies down, a memory of freshly cut hay, a touch of silage and the tiniest hint of something savoury, like yeast extract or bread dough.

Palate: A lively, vibrant, sharp, ‘zingy’ texture, leading into very firm, distinctive flavours – malty/biscuit tones, powerful aniseed, cardamon, antiseptic lozenge, sweet mint toffee and cigar ash.

Finish: Finally, a lingering, salty, firm aftertaste of mint, tar, oak tannin & leather.