Bruichladdich 2012 Bere Barley

Bruichladdich was built by Barnett Harvey in 1881. Five years later, the Bruichladdich Distillery Company was founded and renovation and refurbishment commenced. The "Laddie", as it is affectionately known, is often considered to be the fruitiest, most inventive Islay malt and, indeed, there has been some contention as to whether it has truly attained Islay-status. Bruichladdich countered this with the introduction of the Port Charlotte range and later with the 2008-released Octomore, the world's most heavily peated whisky with a phenol content of 131ppm. Then the distillery went almost the complete opposite direction and created The Botanist Gin!

The gentle character of the spirit is attributed by some to the milder weather conditions at Bruichladdich's locality, sheltered, as it is, from Mother Nature by the Rhinns, the rugged Islay mountain range. Following the death of the then owner, Barnett's son William Harvey IV in 1936, the distillery was run by Kenneth Harvey and sold a year later to Joseph Hobbs for the sum of £23,000. Silent for the latter part of the Second World War, Bruichladdich closed its in-house maltings in 1961, bringing malt in from the Islay maltings at Port Ellen. Enjoying good fortunes, further stills were added in 1975 to grapple increasing demand.

Blenders Whyte and Mackay acquired the distillery under Invergordon Distillers in 1993. Just two years later, production ceased and in 2000 the distillery was purchased by Murray McDavid for £6.5m. The former Bowmore manager, Jim McEwan was brought in as Production Director, and in July of 2001 distillation began once more. Today the range is vast; many cask finishes, or 'ACE'd (additional cask enhancement) whiskies, have been released as well as the formerly mentioned peated offerings and, following a few successful years, the "Laddie's" future looks promising.

Bere, pronounced "bear," is a six-row barley currently cultivated mainly on 5-15 hectares of land in Orkney, Scotland. It is also grown in Shetland, Caithness and on a very small scale by a few crofters on some of the Western Isles, i.e. North Uist, Benbecula, South Uist, Islay and Barra. It is probably Britain's oldest cereal in continuous commercial cultivation and would have been used by Scotland’s early distillers through distant centuries, right back to neolithic times.

However, in the 20th century an emphasis on efficiency and commercial return encouraged the pursuit of yield over flavour – favouring varieties that would produce the easiest crop and greatest extract.

Always champions of flavour, Islay’s Bruicchladdich distillery have been working with the University of the Highlands and Islands' Agronomy Institute since 2005 to reintroduce bere barley to the distilling of single malt whisky.

Bere is a hardy grain, adapted to poor soil conditions and to a short growing season. In early trials it proved resilient to milling and mashing. It took time and patience to understand how to get the best from this enigmatic barley.

Sown in April for a September harvest, the 2011 growing season was mostly warm and dry, until the crucial cutting time when there were few days free from rain. This 2012 vintage has matured over ten patient years in first fill ex-bourbon casks. This understated maturation delicately balances an unctuous texture and malty, sweet fruit flavour. The result is a whisky created with utmost respect, from grain to glass.

Tasting Notes

Nose: Zesty lime, creamy vanilla, fresh hay, green apple, honeysuckle & barley sugar.

Palate: Cereal driven with apple crumble, warm scones, stone fruit, honey & a sea shell minerality.

Finish: Gingerbread, milk chocolate, marzipan and apricot jam.