Ardnamurchan 10yo

A location on the most westerly point of the British mainland has made Adelphi, Ardnamurchan’s owner, think long and hard about sustainability.
Legal distilling was unknown on the remote Ardnamurchan peninsula until independent bottler Adelphi opened its distillery there in 2014. This is not however the first distillery to bear the Adelphi name.
The original was built in the Gorbals district of Glasgow in 1826, passing into the hands of Archibald Walker in 1880, making the firm the only distiller to make whisky in Scotland, Ireland and England. By 1887 it was producing over 500,000 gallons of both malt and grain whisky a year. It was bought by DCL in 1903 and its pot stills stopped four years later. Grain was made until 1932. The site is now where Glasgow’s Central Mosque stands.
Archibald Walker's great-grandson, Jamie, started Adelphi as an independent bottler in 1993. Its current owners bought the firm in 2004.
A hydro-electric generator in the river which also provides Ardnamurchan’s cooling water generates all the power required, while a biomass boiler using wood chips from a local forest provides all the hot water. The draff heads to local herds and pot ale goes as fertiliser for the fields.
Two styles of spirit have been made from the outset – peated and unpeated. Both use barley grown on the estate of one of the owners over in Fife.

10yo

This 10-Year-Old represents the first of what will become a regular release, increasing in volume as stock becomes available over time. While not yet part of the permanent core range, the Ardnamurchan 10-Year-Old will be released annually in limited quantities until consistency allows for a full core expression, following a similar path to that of the original Single Malt released in 2020.

The first batch of the Ardnamurchan 10-Year-Old is bottled at 46.8% ABV, non-chill filtered, and of natural colour.

This whisky is composed primarily of Bourbon barrel matured spirit (98%), complemented by a small portion of Sherry casks (2%) to add depth and richness. The spirit itself is a well-balanced mix of unpeated (52%) and peated (48%) whisky, combining the clean sweetness and vanilla tones from Bourbon maturation with subtle sherry influence and a measured touch of smoke for complexity and harmony.

Tasting Notes

The nose opens with coconut, oat biscuits, and zesty orange peel, layered with salty sea air, bonfire leaves, and a hint of strawberry laces and mint. The palate is rich and creamy, with custard creams, vanilla wafer, brine, and earthy smoke. A lingering, smoky, maritime warmth defines the finish.