Bruichladdich

Bruichladdich believe terroir matters- they are the only major distillery to distil, mature and bottle all of their whisky on Islay- All of the time.  The distillery has made commitments to Islay farmers who now grow barley exclusively for them, enabling a single malt from 100% Islay barley for perhaps the first time in the island’s history.  At Bruichladdich, there are no computers, no technicians in white coats, but over a century of combined experience in the team of artisans and a faith in the equipment their predecessors installed and which still runs today- One wash still from 1881, recently renovated, may be the oldest in Scotland.

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BRUICHLADDICH THE CLASSIC LADDIE

This Single Malt Scotch whisky has been crafted from individually selected casks to showcase the classic, floral and elegant Bruichladdich house style.  Unpeated.  Made from 100% Scottish Barley, trickle distilled, then matured for its entire life by the shores of the Lochindaal in premium American Oak.  No added colouring, non-chill filtered.

BRUICHLADDICH ISLAY BARLEY

The ultimate expression of provenance- single Islay farm, single field and single vintage.  The grain for this iconic whisky was grown for Bruichladdich in the Minister’s field at Rockside Farm by Mark and Rohaise French.  Unpeated and matured in American Oak entirely on Islay.  No added colouring and non-chill filtered.

BRUICHLADDICH BLACK ART 5

Black Art – a series of cuvees, each one a personal selection of very special casks. From all corners of our warehouses – casks that only distillers the calibre of Jim Mcewan and now his successor Adam Hannett could keep track of in their minds Ledger. Casks that demanded to be watched, the assemblage of which would never be divulged. This is the distillers secret.

PORT CHARLOTTE SCOTTISH BARLEY

Peated to a heavyweight 40ppm, Port Charlotte Scottish Barley is a cuvee crafted from casks hand-picked by our Master Distiller.  It showcases the supreme elegance of this remarkable Single Malt.  Trickle distilled from 100% Scottish barley, the spirit gently matures in the lochside village of Port Charlotte.  No added colouring and non-chill filtered.

PORT CHARLOTTE ISLAY BARLEY

Port Charlotte Islay Barley represents a milestone.  For the first time, perhaps in the island’s history, a heavily-peated single malt has been distilled using Islay-grown barley.  Harvested in September 2008 from the farms at Coull, Kynagarry, Island, Rockside, Starchmill and Sunderland, peated to 40ppm, then distilled in December of the same year, this is a whisky of flawless provenance, a true Ileach. No added colouring and non-chill filtered.

OCTOMORE 7.1 SCOTTISH BARLEY

Each new Octomore generates a huge amount of anticipation and excitement. Connoisseurs of single malts from around the world have created a cult following for the world’s most heavily peated whisky series. Each release is a powerful illustration of the art of the master distiller. Each is necessarily unique, limited, finite, a celebration of nuance. It can never be reproduced. For Octomore 07.1 barley harvested from mainland Scotland was peated to 208ppm. Five years in American oak. Bottled at 59.5%. Octomore stands alone.

OCTOMORE 7.3  ISLAY BARLEY

This, Octomore 07.3, is the second release of Octomore of Octomore – Octomore whisky made from barley grown two miles along the coast from the distillery at farmer and friend James Brown’s Octomore farm. It was distilled in 2010 from grain harvested on Lorgba field the previous summer, peated to 169ppm and matured here on Islay for all its life in American bourbon barrels and Spanish wine casks of Ribera del Duero. Uber provenance, uber experimental, Octomore of Octomore embodies the quintessence of our philosophy.

Octomore Masterclass 8.1

The spirit of Octomore has been defying logic for over fifteen years. The “what if” moment that once seemed almost absurd has progressively morphed into something endlessly alluring. It begat liquid like no other, an elusive collection, the stuff of legend.

Now, suddenly, there are Eight. Led by the structural brilliance of 08.1, we can pause at this symbolic moment to enjoy a single malt Masterclass. The experimental ethos, the muscular quality, is still very much to the fore, but there is enlightenment now, a sure-footed confidence. 08.1 is the necessary benchmark, the launch pad from which others can only follow.

Here is our first encounter with the colossal numbers, and the epiphany that follows the cork being lifted. Are the numbers a distraction? For it appears there is to be no ordeal by fire, no unbearable assault on the senses.

Octomore Masterclass 8.2

Initiation brings provocation. All of the opulent spirit in Octomore Masterclass 8.2 spent the first six years of its life in one of three different styles of wine cask.

French Mourvedre – a red wine grape that has a reputation for producing intense red fruit, and strong, earthy, even gamey flavours. Austrian sweet wines – full bodied and charming with an ability to challenge convention with innovative techniques. French Sauternes – casks from the Graves section in Bordeaux that previously held some of the most revered and exclusive dessert wines the world has ever seen.

All the above were second fill casks which had calmed the wood perfectly in preparation for a longer maturation with the mighty Octomore before being ACEd into fresh Amarone casks for a period of two years before bottling.

Octomore Masterclass 08.3 Islay Barley

Initiation and provocation is followed by a challenge. Growing barley on Islay is always difficult and yields are low.

The autumn of 2010 was wet and windy. A late harvest saw Octomore farmer James Brown facing heavy losses from greylag geese and herds of wild red deer. All of which meant that there was very little of his precious barley available. But something phenomenal was to happen.

Malting the 2010 Octomore grain produced results that were unprecedented. Using HPLC (High-Performance-Liquid- Chromatography) the readings came back at 309.1ppm. The nature and variety of Octomore depends on far more than simply numbers, but these were staggering. Off the scale. Following a carefully controlled trickle distillation, the wood used to mature this extraordinary spirit was 56% first-fill Bourbon with the balance being made up of ex-Pauillac, Ventoux, Rhone and Burgundy casks.

It is released at five years old because important though these casks are, in 08.3 it is the barley and the immense power of peat that are flexing the muscles of youth.

Octomore Masterclass 8.4 Virgin Oak

The gamechanger. The effect of virgin oak on spirit can be dramatic. How do you control the immense sensory forces in play while retaining the subtle complexity which built the reputation of Octomore?

The solution demands a complex cask management system. Although all the spirit in 08.4 is eight years old, just 20% has been held full-term in virgin oak. 80% was originally introduced to American oak, first-fill ex-Bourbon casks, before being transferred into the European virgin oak that had previously held Octomore 07.4. The cooperage (“tonnellerie”) used to build these casks is based in Jonzac, France. Tonnellerie Radoux is a company that takes immense pride in its work, from the provenance and traceability of the timber used, to its seasoning and final selection. Developed by some of the world’s most highly skilled oenologists, the specific toast profile, or ‘bousinage’, is also vital to the creation of these great casks.