Bruichladdich Port Charlotte SYC:01 Syrah Cask

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.

SYC:01 Syrah Cask

The land has a profound effect on the drinking experience and is imperative to the flavour of our whiskies. And Port Charlotte SYC:01 is the epitome of this philosophy. Distilled from 100%, fully traceable Scottish grown barley, malted to 40 PPM and matured exclusively on Islay, this 2013 vintage has been shaped by the natural elements and its unique island locale.

A first for the Port Charlotte Cask Exploration Series, the SYC:01 spirit has matured primarily in Syrah casks. With a shared philosophy and passion for terroir, the French producer specialises in the creation of organic and biodynamic wines, putting soil and climate at the heart of the process. With minimal intervention and letting the various regions and soils express their true character, the wines – much like our Islay single malt whiskies – are the most authentic expression of their terroir.

A red wine renowned for being bold and full bodied, the Syrah cask maturation profile has imparted rich red fruit notes and layers of spice to the final SYC:01 spirit, complementing Port Charlotte’s signature aromatic peat smoke. 10 years matured and bottled at 54.4% ABV, the latest release is robust and incredibly smooth, with the 2013 vintage conceived, distilled, matured, and bottled only on Islay.

Tasting Notes

Nose: Caramel sweetness is immediate on the nose, followed by a medley of fresh fruit and a subtle hint of peat smoke. Top notes of strawberry, red apple, apricot jam and mixed berries from the Syrah casks come to the fore, underpinned by a combination of oak and lingering smoke. Gentle spices from the oak, ginger, marzipan and honey complement the fruity character, heighted with bonfire smoked oak sweetness.

Palate: Charred oak and elegant barbeque peat smoke coat the palate, beautifully balanced with sweet fruit. Vibrant notes of candied peel, fresh mango, brown sugar and sweet bubble gum add a lightness and complexity, cutting through the smoke. A drop of water draws out the aromatic oak, as lavender and herbal notes combine with smooth honey, ground ginger and roasted coffee beans.

Finish: While the sweetness of fruit and oak remain, a gentle wave of peat smoke is unmistakable on the finish. Toasted Brazil nuts, coconut and cocoa powder bring a delicate creaminess, while a hint of dried seaweed lingers.