Bruichladdich Laddie Classic        

50% ABV - NAS

Distillery opened 1 Jan 1881

Owners                Remi Cointreau

1.5m ltrs pa

Pronounced ‘Brew-ich-laddie’.

Since the Second World War, Bruichladdich has been a minimally peated Islay malt. Now batches of heavily peated spirit are also distilled, namely Port Charlotte and Octomore the most heavily peated whisky in the world.

Barley is exclusively Scottish grown, and is produced on 23 farms. Almost half is cultivated on Islay and the rest is organically grown on the mainland. Very close relationship with their farmers.

Never chill-filtered their whiskies because this industrial process strips out the natural oils and esters that give Bruichladdich a wonderful rich, oily mouthfeel.

A characteristic ‘band of gold’ is created when water, which is denser than the whisky is carefully added to the glass.

Their distillation stills run at a slow and relatively uncommercial trickle, they won’t be hurried. This helps them create the purest spirit and allows the stillman to more precisely judge his critical “middle cut” – the distilling sweet spot.

The original Victorian machinery has allowed an unparalleled legacy of craft distilling to trickle down through the generations of men who make this sophisticated Islay dram.

Head Distiller Adam Hannett has individually selected casks to showcase the classic, floral and elegant Bruichladdich house style. Made from 100% Scottish barley, trickle distilled, then matured for its entire life by the shores of Loch Indaal in premium American oak casks.

The particular bottle from Batch No. 17/347 in 2017 is a blended single malt – and a vatting of 83 casks, from 4 vintages (years), 2 barley types in 8 different cask types!

Distillery Notes:

COLOUR – Sunlight on fields of early summer barley.

NOSE – The bouquet is brilliant. Opening with barley sugar and a hint of mint before leading into the most wonderful notes of freshly cut wild flowers; buttercup, daisy, meadowsweet, myrtle, primrose and cherry blossom. The cleanliness of the spirit is remarkable. As the seconds tick by, more aromas rise from the glass, little zephyrs of spindrift and sea pinks reminding you that this spirit is matured exclusively by the sea. After some four or five minutes and with the addition of a little water, caramelised fruits drift onto the scene; lemon drops and honey, tangerine and tablet.

PALATE – The palate entry is so refined and refreshing, the sweet oak and the barley arriving together sending the taste buds into raptures. The fruits from distillation drift in on an atlantic breeze and pop on the tongue like champagne bubbles. A combination of ripe green fruit, brown sugar and sweet malt bring closure. A taste back in time, a realisation that not all single malts are equal and to achieve the absolute optimum, you must use barley that is made in Scotland. Make this one the benchmark for all others you meet on your journey through the stills of Scotland.

Nose: Fruity nose of conference pear, honeydew melon and red apple, combined with sweet vanilla and the faintest hint of salinity.

Palate: Semi-luscious texture with the fruits from the nose joined by papaya and guava, the vanilla from the oak slightly more noticeable but without being overpowering and a mouth-watering salinity.

Finish: The tropical fruit flavours slowly fade to leave a delicious mixture of salty vanilla.

Comment: The perfect example that Islay whisky doesn’t have to be peaty. This does as it says on the bottle, showcasing the house style (as they would say in Champagne) of the distillery.


Tasting Note by The Chaps at Master of Malt

Nose: Elegantly sweet with honey'd barley, boiled sweets and orange petals. Wafts of sea air.

Palate: Red apples and white grapes, with touches of sweet cinnamon and brown sugar. Still softly coastal.

Finish: Mineral-rich malt, with toffee and more honey.