Bruichladdich

An entirely self-financed operation, Bruichladdich is fiercely independent and has released a staggering amount of different whiskies in the (at the time of writing) seven years since the takeover. The international success of many of these whisky’s is a testament to the expertise and drive of everyone involved.  Both the malts and the distillery itself have been showered with awards in recent years, and Bruichladdich remains one of the most publicised and talked about distilleries in Scotland. Matured beside the Atlantic, the whisky is bottled in Islay’s only bottling hall – 100% naturally – free from chill-filtration, colouring, and homogenisation. Islay water, filtered through the oldest rocks in the whisky world, is used to reduce from cask to bottling strength of 46%. Inspired by both the wine and whisky worlds, theses pioneering whiskies are designed by master distiller Jim McEwan. Bruichladdich is known as the sophisticated Islay.

The chosen one: Bruichladdich Laddie Classic Edition 01

My impression:

Hints of vanilla sweetness, peppery spices and nutmeg. Alongside all of this, you can almost taste the sea spray!

From the company website:

A Kate Moss rather than a Madonna, an Audrey Hepburn rather than a Marylin Monroe, a natural elegance that is beyond fad and fashion – truly a classic Bruichladdich!

A little about the craftsmanJim McEwan:

1. How did you get involved in the world of whisky?

When you are born on a whisky island it’s every kids dream to work in your local distillery, at least it was when I was at school , but that’s 50 years ago I guess its changed since then. I was lucky and started as an apprentice cooper two weeks after leaving school.

2. What does single malt whisky mean to you?

For me single malt whisky has some kind of magic. It gives satisfaction and contentment at the end of a tough day. Makes music have a little more feeling. Let’s you enjoy your own company. Gives you the ability to tell tall tales, that after a few you believe yourself. Tricks you into believing you’re still a rock star/ babe magnet . Makes you wish you were born Scottish!

3. Besides your own whisky, what are some of your favourite whisky’s? What do you like about them?

I really love the single malts from the Islands most. However I also am a fan of Mortlach, which is outstanding (if you can find it). Strathisla is never anything other than brilliant. Linkwood and Longmorn always deliver.

Most unforgettable single malts I have ever tasted:

• Lochside 1966
• Glenfarclas 50 year old
• Black Bowmore 1st edition
• Bruichladdich 1970
• Bunnahabhain 30 year old sherry butt
• Rosebank 21 year 

4. Can you explain your move towards the more youthful and creative looking Bruichladdich packaging.

Is designed to reflect where we are taking the brand – a journey of where the character and the flavours of our distillates come from and how they evolve into the perfect spirit over time.

We investigate the varieties of barley from each region and how the flavours differ. Likewise the casks, the water and the warehousing. We look at our environment on Islay and the seasonal changes and how that impacts on the maturing spirit.

We look to ourselves and our predecessors, are we being as diligent as they were can we build on their foundation. Do we have the same passion?

It’s very exciting and challenging, and as a young company we wish to educate with hard evidence just how complex and magical a traditionally made whisky can be.

We will leave no stone unturned and we intend to share our evidence with the consumer. The proof will be in the bottle.

It’s simple. It’s sincere. Its  Scottish. It marks the start of our journey.

5. What are the best foods to match with your whisky?

• Bruichladdich is brilliant with seafood, particularly monkfish.
• Port Charlotte it has to be venison.
• Octomore  and creme brûlée is too wicked for words.