Friday, January 21, 2022


The Islay based Ardbeg Distillery, has today announced the launch of its latest committee release bottling.

Ardbeg Fermutation (49.4% ABV) which is a 13 Year Old single malt Scotch whisky, matured in a combination of first-fill and refill Bourbon casks, was part of an unplanned experiment that resulted in the longest fermentation in Ardbeg’s history.

Ardbeg Fermutation

In November 2007, the distillery was about to face one of its greatest challenges; a broken boiler which threatened the very existence of six washbacks. The team tried everything they could to get the boiler going, but to no avail. Ever the optimist, Dr Bill Lumsden (Ardbeg’s Director of Distilling and Whisky Creation) saw this conundrum as an opportunity to experiment.

He quickly instructed the Distillery folk to throw open the washback lids and expose the contents to the Islay air. Thus began an epic three week-long fermentation – the longest in Ardbeg’s history – which eventually gave rise to what was said to be a wild, zingy and vibrant spirit.

Ardbeg Fermutation, is said to deliver notes of mixed herbs, cedar wood, smoked orange, grapefruit, peppermint, diesel oil, tar, fresh paint and aniseed on the nose. Followed by notes of  malty biscuits, aniseed, cardamom, antiseptic lozenge, sweet mint toffee and cigar ash on the palate.

Commenting on the news, Dr Bill Lumsden, said: “I’ve always wanted to experiment with longer fermentations, so I think an unintentional boiler breakdown was the best thing that could have happened! For context, most Ardbeg is only fermented for 72 hours, making three weeks unchartered territory for us. The outcome is a dram that tastes like pure science fiction. Peat and smoke meld beautifully with fresh, floral flavours, while sharp, more malty notes give Ardbeg Fermutation a uniquely zingy profile.”

Ardbeg Fermutation, will be available exclusively to members of The Ardbeg Committee from February 1st, for a RRP of £150.00. You can join The Committee for free by signing up via

Posted by Steve Rush