In November 2007, when a broken boiler threatened six washbacks filled with precious liquid, Dr Bill (Ardbeg’s Director of Distilling and Whisky Creation) sensed an opportunity. He quickly instructed the Distillery folk to throw open the washback lids and expose the liquid to the air. Tiny beings descended from the sky and landed in the spirit… The ‘Fermutation’ process had begun. An epic 3 week-long fermentation – the longest in Ardbeg’s history – eventually gave rise to this wild, zingy and vibrant spirit.
In a dram that tastes like pure science fiction, peat and smoke meld beautifully with fresh, floral flavours, while sharp, more malty notes give Fermutation a uniquely Ardbeggian profile.