Bruichladdich, We are Islay!

Bruichladdich

This year, I not only had the pleasure to visit the Bruichladdich Distillery on Islay but also attend two masterclasses at the InterWhisky. I love how Bruichladdich explore different barely and cask types. Their commitment to Islay is amazing and with their wide range from unpeated to super heavily peated, there is a whisky for every mood.

Bruichladdich Black Art 7.1 Masterclass

Black Art, the dark magic of Bruichladdich. Getting to try the 7.1 after having fallen in love with the 6.1 (Yes Bruichladdich are masters in numbering stuff) was amazing. While I still enjoy the 6.1 a bit more, the  7.1 is an astonishing Whisky. Distilled in 1994, the final year before Bruichladdich was moth balled till 2001, and aged for 25 years, this whisky brings a lot of flavours and depth to the table. There are notes of fruit, honey and chocolate that get darker over time. This whisky demands your attention. You'll spend hours with one glass trying to figure it out. That's when you realise, you have fallen under it's dark spell.

Bruichladdich Provenance

We believe barely matters. This is one of the pillars of Bruichladdich. And nowhere is this as apparent as in the barely provenance series. Comparing the Islay Barely 2011 to the Bere Barley 2008 (Barley from Orkney) the Islay brings much more citrus and maritime flavours to the table, while the Bere Barley is more fruity and rich. It's amazing to see what barley can do and that it really matters.

Port Charlotte and Octomore Masterclass

This was one of my highlights this year. A masterclass dedicated to peat. 3 Port Charlottes, 3 Octomores, 100% amazing. Trying the old Port Charlotte Scottish Barley, the Port Charlotte 10 and the Port Charlotte Islay Barley 2012 it was great to see how the intensity of the peat varies even though they are all peated at 50ppm. While the Scottish Barley has a very present peat smoke, the Islay Barley only has it on the taste. The 10 year old falls somewhere in the middle with a great balance of sweet and somky flavours. From the three Octomores, the 10.1, 10.3 and  10.4, the 10.4 really stud out. One of their biggest experiments. 88ppm, 3 years old and all of those 3 years in virgin oak. It just fills your mouth with flavours of rich caramel, smoky bacon one the nose but then is much more soft on the taste. Just an amazing experience.

I'd like to thank Ewald Stromer for guiding through the masterclasses and sharing so much background information's about the whiskies and Bruichladdich.