THIS IS A VERY LIMITED PRODUCT AND IS STRICTLY ONE PER PERSON.

ANY REPEAT ORDERS WILL BE CANCELLED.

A location on the most westerly point of the British mainland has made Adelphi, Ardnamurchans 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 Glasgows 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 Ardnamurchans 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 10th Anniversary Edition

Ardnamurchan distillery turned ten in the summer of 2024 and to celebrate this milestone, they launched a unique batch of Ardnamurchan 10 Years Old whisky.

This 15,000 bottle batch was made up of 100% first-fill bourbon casks, where roughly half of the batch was subsequently finished, for over one year, in Champagne Paul Lanais barriques.

The spirit is 100% unpeated and bottled at 50% ABV, with natural colour and without chill-filtration.

Tasting Notes

Nose: The nose opens with an overtly tropical offering; replete with ripe mangoes, pineapple cubes, lots of honey. There are baked bananas, brown sugar, figs, and wine gums. With time, we go a little deeper into darker tones of crme caramel, toffee, and meringues with white chocolate.

Palate: Oh, hello there, waxiness! The theme of honey continues, backed up by linseed oil, warming spices, gingerbread, fresh pineapple, and cedar. Oily, waxy, showing great depth!