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Bruichladdich

Bruichladdich Islay Barley 2009 70cl, 50% Vol

€51.47 $59.95 £45.99

Malt

Cereal, floral notes, nuts

The malted barley from which single malt is made has a distinctive flavour of its own, which can often still be clearly tasted after many years of maturation. In comparison to rye or the corn of bourbon, it is quite a savoury flavour, an ideal canvas for the multifaceted influences of different wood types which make single malt Scotch so diverse. Similar flavours often found in single malt are those of nuts, such as almond and hazelnut, and a floral or grassy aroma much like that of the Highland meadows where the barley is grown.

These malty flavours are often strongest in the bold and powerful Highland drams, where cask type and still shape are aimed towards emphasising the natural kick of the barley. The influence of Oloroso casks often imparts that same nuttiness that is so distinctive of the sherry itself, meaning that this set of flavours may be found in both young whiskies (where the barley has yet to be swamped by the influence of the cask) and in certain older expressions (when matured in Oloroso casks).

Scotland’s favourite single malt, Glenmorangie Original, is perhaps the archetypical example of the light and grassy style that is one possible embodiment of this flavour profile. Its bolder Highland brethren, not least those of the Eastern Highlands like Glen Garioch, Royal Lochnagar, and Glencadam, proudly bear the stamp of their grain. It is also present in many of the Speyside whiskies which play down their fruity elements in favour of something more bold and meaty, such as Benrinnes or Mortlach. The flavour pairs well with many common cigar flavours, such as grass, nuts, or toast.

Honey

Treacle, toffee, caramel, heather

The sweetness of honey is one of the most common flavours in Scotch whisky…particularly in younger examples of the popular Speyside style that forms the basis of many of the most popular blends, but also in the Highlands and, perhaps most characteristically, the Lowlands. The Island whiskies, too, often express a honey-like sweetness in their lighter forms. This is usually the result of the natural sugars present in malted barley, and so is generally more apparent in younger whiskies (up to 15-18 years of age) before too much of heftier flavours like wood, spice or dried fruit are imparted from the cask.

A richer, toffee-like sweetness often derives from European oak casks (generally ex-sherry), while American oak (ex-bourbon or newer sherry casks) produces a lighter, vanilla-tinged flavour that complements the natural sugars of the barley. The marshmallow-like sweetness of bourbon often translates into a lighter honey-like flavour in Scotch matured in ex-bourbon casks.

Good examples of single malts that carry strong flavours of honey are the classic Glenlivet and its many Speyside brethren; the lightness and softness of Lowlanders Glenkinchie and Auchentoshan; and the heathery sweetness of younger Highland Parks or some Highlanders like Dalwhinnie or Glen Garioch. In addition, virtually all of the biggest names in blended whisky are marked by this kind of flavour - the house styles of Johnnie Walker, J&B and Chivas Regal all depend on that sweet, youthful Speyside core. All of them are likely to go well with lighter cigars, particularly those with sweet flavours of their own, such as Hoyo de Monterrey.

 

Wood

Sherry casks, cedar, mahogany, cigar box

Whisky, by definition, is a grain spirit aged in oak casks - and it is the influence of this wood that produces they greatest variation of flavour. Different species of oak result in different flavours, while the previous contents of the cask has a major impact on the style of the resulting Scotch. A whisky may spend anything from three years to thirty years in wood - in some extreme cases even longer than that. Yet there are only certain cases where the resulting spirit can be said to ‘taste of wood’.

The most obvious example is when the whisky has been aged for an exceptionally long time. Conventional whisky wisdom claims that any period of ageing beyond about 25 years is wasted or even detrimental, because the spirit begins to taste more like the wood it is stored in than anything else. As a result, subtleties of flavour built up over years of maturation will be lost as the wood takes over. A certain amount of woody flavours may be desirable, however, not least because it implies that a whisky has spent a considerable amount of time ageing and has likely reached the peak of its complexity. For this reason, single malts over 25 years of age are relatively scarce (not to mention expensive), but often in high demand.

The wood of the cask imparts tannins to the spirit inside: tannins are a compound that produce a dry or astringent flavour, as found in red wine, unripened fruit, black tea…and heavily oak-influenced whisky. This means the flavours in question may be found in whisky aged in wine-influenced casks, such as those which have previously held sherry, port or red wine, as opposed to bourbon; therefore it is not always necessary for a whisky to have been aged for a very long time in order for woody flavours to be apparent. Notes of mahogany, cigar box cedar-wood or varnish are relatively common among the more savoury styles of single malt, such as complex Speysides or some Islay whiskies.

Wood is also a common flavour in many cigars, which can be expected to pair well with a woody whisky: Romeo y Julieta and Montecristo are both excellent examples, while Fonseca and Diplomaticos are good choices among the lesser known brands.

Bruichladdich Islay Barley 2009. Unpeated Islay Single Malt Scotch Whisky.

THIS 2009 VINTAGE WAS DISTILLED FROM GRAIN GROWN IN 2008 BY GILBIE...read more

Tasting Notes

NOSE
The opening notes are of soft, really ripe gooseberries, fresh pineapple and mango. It is harvest time in a global orchard, sweet red apple, plump green grapes and even a hint of peach. It is a brilliant opening leading you further into the garden where you can enjoy the harmonious aromas of carnations, mimosa and mint. night scented stocks and lilies drift on a mid-summer breeze, continuing through the golden fields of islay barley. This is a Hebridean journey like no other, but wait, the sweetest vanilla notes are emerging with hints of spicy bourbon and a touch of toasted oak. dark plums appear with dates and that oloroso richness that only Jerez casks can provide.

PALATE
The taste is directed. Malty sweet, cereal, honey, clean and citrus fresh. A stunning example of how trickle distillation using victorian equipment and 134 years of practice can produce a young spirit that needs not the weight of oak to shine. This sensational succulent young spirit offers candied almonds, hints of toffee apple, nougat wafers, banana, ginger biscuits and sherried sponge. It is a tale of two cities. On the nose the floral aromatics were an Islay welcome to a beautiful marriage of ancient ozark oak and young Islay Barley.

FINISH
Enjoy the invitation of an island’s warmth and the sincerity of its people, its history and its future. You are now one of our family. Welcome.

 

Product Info

Bruichladdich Islay Barley 2009. Unpeated Islay Single Malt Scotch Whisky.

THIS 2009 VINTAGE WAS DISTILLED FROM GRAIN GROWN IN 2008 BY GILBIE MCCORMICK OF CLAGGAN, HUNTER JACKSON AT CRUACH, IAN MCKERRELL OF ISLAND AND ALASTAIR TORRANCE FROM MULINDRY.

70cl, 50% Volume.

 

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