Bruichladdich have done many things that only independent, small batch makers like them can make. Distilling whisky from Islay Barley (they were the first since, I believe, WW2) was another very independent thing to do. It was also extremely important for the farmers on Islay and they have since continued to work with the farmers to produce more local barley for whisky production. Incredible stuff for the industry and the local people, whisky made from Islay barley truly is unique and different.
 |
| click photo to enlarge - sorry about the camera phone quality! |
Colour: Straw.
Nose: Sweet on the nose and very unique. Different from anything else. Honey and lemon. Cereal. Salt. Floral notes. Herbs and some mint. Lovely.
Palate: Sweet and creamy leading into lemon sherbet and salt. Different and lots of herbaceous notes. Truly different from anything else. So pure. Delicious! This isn't soft and its not hot either. There is a real maritime character and saltiness to this too.
This whisky responds to water in a neat (pun!) way. Water adds a creaminess to the palate and a richness. I get marzipan in here.
Finish: Makes it down to the Adam's apple but has good persistence. Clean. So clean.
This is a great dram to have as an aperitif. After work or in the afternoon before dinner. Maybe at breakfast? Another thing that comes to mind is this would work really well as a stand-in for a martini. Refreshing and clean and revitalizing.
The Islay Barley 2004 was like this, but not as rich. I am really curious how the Islay Barley 2007 will turn out (currently available in some markets but I think is due in North America in April). I really hope that Bruichladdich and Remy Cointreau are committed to this whisky enough to put out some age-stated versions... I think it would be really neat to see what happens to this whisky when its 10, 15, or even 20 years old!
No comments:
Post a Comment