Introduction
When I first heard that Ardbeg had finished a whisky in Sicilian Marsala wine casks, I wasn’t entirely sure what to expect. Ardbeg is already known for its bold peat character, and pairing that with a fortified wine finish sounded like either genius or overkill. Still, I’ve had enough confidence in their limited releases to give this one a fair trial. So, with a freshly opened bottle of Ardbeg Dolce in hand, I poured a dram and approached it without preconceptions.
Nose
On the nose, the first wave is unmistakably Ardbeg—medicinal smoke and charred driftwood come forward, but there’s something else underneath that’s distinctly sweeter. It’s not the kind of sherry cask sweetness I’m used to; instead, it leans more toward candied fruit and a rich raisin note, likely thanks to the Marsala influence. There’s also a slight herbaceous quality—fresh mint and a hint of thyme—that adds a twist. While it still screams Islay, there’s a confectionery softness that I wasn’t expecting.
Palate
Tasting it, the dram delivers an immediate contrast. The texture is oily, coating the mouth quickly. Smoky and peppery on the front, but then there’s a dramatic shift—almost dessert-like. Think dark chocolate, overripe banana, and spiced plums. It’s a sweet peat experience, but not cloying. Underneath it all, there's still that earthy brine and tar that lets you know it hasn't strayed too far from Ardbeg’s roots. There’s a slightly gritty tannic edge mid-palate which pulls things back from becoming too syrupy.
Finish
The finish carries on with tension between smoke and sugar. Lingering charcoal notes sit alongside a fading touch of red berries and burnt orange peel. It’s fairly long, but less intense than the palate initially suggests. The peat transforms slowly into cocoa bitterness before it vanishes. There’s a bite of spice at the very end, like cinnamon and chili-infused dark chocolate.
Price and Value
Limited editions like this tend to demand a premium. At the time I purchased Ardbeg Dolce, it was significantly above the core-range bottlings, and to be honest, I expected a bit more clarity from something at this price point. While it’s intriguing and experimental, I wouldn’t say it justifies a high secondary market markup. If you're curious about peat interacting with a wine cask beyond the sherry or port realm, it might be worth the splurge once—but don’t expect it to be an everyday dram.
Background
Ardbeg is no stranger to innovation, especially through its annual releases tied to the brand’s “Ardbeg Day” celebrations. Dolce represents one such experiment—a nod to the fusion of Islay’s intensity with Sicilian flair. This single malt was matured in ex-bourbon and then finished in Marsala wine casks sourced from Sicily. It’s bottled at 46% ABV and is not chill-filtered, maintaining a natural presentation. You can read more about Ardbeg’s range on the official Ardbeg website.
Marsala is a fortified wine similar to sherry but with its own distinct sweetness and structure due to the local grape varieties and production methods. It’s rarely used in Scotch whisky maturation, which makes this bottle a notable departure from typical finishes.
Final Notes
Would I buy this bottle again? If I were in the mood for something distinctly offbeat and smoky-sweet, perhaps. But it’s not one I’d keep stocked regularly. Is it suitable for newcomers to whisky? Only if they’re already comfortable with peat—this isn’t a gentle introduction. What kind of moment suits this whisky? I found it best for reflective sipping, maybe after dinner when the sweetness has a purpose. As for how it compares to other Islay whiskies, it’s certainly less traditional—don’t go in expecting another Uigeadail or Corryvreckan. If anything, Dolce lives in a niche area reserved for those curious about how far a peated whisky can be pushed into new territory.