The Release of Ardbeg Fermutation
This 13-year-old peated single malt was the result of an unplanned experiment that caused the longest fermentation in Ardbeg’s history.
In November 2007, The Ardbeg Distillery was set to face a significant challenge; a broken boiler threatened the precious liquid held in six washbacks. The team attempted to get the boiler going but to no avail.
Ardbeg’s director of distilling and whisky creation, Dr Bill saw this challenge as an opportunity to experiment. He immediately instructed the distillers to open the washback lids to expose the contents to Islay air. This was the beginning of a three-week-long fermentation, the longest in Ardbeg’s history, which eventually gave way to a zingy, wild and vibrant spirit.
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’s Distillery Manager, Colin Gordon, said: “Blind luck is sometimes just part of the way we do things here at Ardbeg.
“But the creation of Fermutation wasn’t simply good fortune. Quick thinking, ingenuity and a little assistance from tiny beings in the atmosphere helped us get here.
“At 13 years old, this is, of course, an aged Ardbeg – something I’m sure our fans will be delighted to get their hands on.”
Because Ardbeg Fermutation is a committee only bottling, it is only available to members of The Ardbeg Committee. However, membership is free, so you can join The Committee by signing up online– all Ardbeg fans are more than welcome.
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