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David WishartWe try and keep an interesting mix of non-chill filtered whiskies and we are deeply indebted to David Wishart whose book Whisky Classified comes highly recommended and has allowed us to use his notes to add more detail to each whisky description. The book is available from behind the bar and you're welcome to have a look.  It details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! Have a read and you'll understand the letters (in brackets) after each whisky from Tullibardine (A) to Ardbeg (J)!

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.

How do you drink yours?  Everyone's preference differs, personally I choose to add a drop of water to release the esters that would otherwise never surface and so enjoy a fuller and flavoursome experience.  I wouldn't add ice as that clouds the taste buds and drinking a neat 46%abv+ whisky is not for me.  I'll not take issue with how you like yours though!  Steve

Bruichladdich 12yo 2nd Ed. (I) PDF Print E-mail
Reviews Whisky - Whisky - we've had

Bruichladdich 2nd Edition 12yo

 

The second edition of the 12 year old was matured in bourbon casks, some first fill, some re fill. Distilled from Optic barley, the malt was peated to 3ppm.  Originally Bruichladdich intended to keep this expression going for a few years, but they ran out of stocks after only a year and a half.

Palate: Slight burn, despite the low strength. Malty and salty, rather astringent.
Finish: Oak, tannic, quite sappy.
Nose:
Gentle peat, quite coastal, light and fruity.

Click READ MORE for tasting notes...

The following tasting notes by Steve Marquis...

Bruichladdich 12 years old Second Edition

Cluster I

Bottled By: Producer

Region: Islay

Distillery: Bruichladdich

Age:12 years old

Strength: 46% vol

Colour: Gold

Chill Filtered: No

Cask: Combination of ex-bourbon new and refill American hogsheads.

Nose: Fragrant, fruity and youthful, honeysuckle, summer fruits, a salty tang and whiff of smoke.

Taste: Light, medium dry with subtle complexity of honey, citrus fruits, toasted malt and almonds. Exceptionally well balanced.

Finish: Long, nutty, mixed peel or Seville marmalade at the end.

Steve Marquis
3/12/2010

Flavour

Intensity
Body bellcolourtiny.jpg
Sweetness bellcolourtiny.jpg
Smoky bellcolourtiny.jpgbellcolourtiny.jpg
Medicinal bellcolourtiny.jpgbellcolourtiny.jpg
Tobacco

Honey
bellcolourtiny.jpgbellcolourtiny.jpg
Spicy
bellcolourtiny.jpgbellcolourtiny.jpg
Winey
bellcolourtiny.jpg
Nutty bellcolourtiny.jpgbellcolourtiny.jpg
Malty
bellcolourtiny.jpgbellcolourtiny.jpg
Fruity bellcolourtiny.jpgbellcolourtiny.jpg
Floral
bellcolourtiny.jpgbellcolourtiny.jpg
From Whisky Classified
& Whisky Analyst

Bruichladdich (pronounced Bruck-laddy) is a fiercely independent Islay distillery, and is managed by one of the whisky worlds best known characters - Jim McEwan. On the west side of Loch Indaal, facing Bowmore, the distillery has had a chequered history. Closed in 1993 and then worked for just six weeks in 1998, it wasn't until 2001 that distilling restarted seriously when it was reopened by the new owners, Bruichladdich Distillery Company. Originally it produced peaty Islay malts then in the 1960's it switched to an unpeated style, and the malt kiln was dismantled (it is hoped that this will be re instated in the passage of time, as will a Lomond still). Bruichladdich now produce whisky with a variety of peating levels and styles in their own inimitable way. The distillery is Islay's largest employer.

 

 

 

keyDavid Wishart's book Whisky Classified details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! 

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.  The following is a key to the cluster groups used within the book and on our website.  If you lookup your own favourite whisky in th ebook and find what cluster it is in you are bound to find some equally enjoyable whiskies in the same and adjacent clusters that will suit your palate.  Here is a summary of the clusters...

A - Full bodied, sweet, pronounced sherry with fruity, honey and spicy notes.
B - Full bodied, sweet, pronounced sherry with fruity, floral and malty notes, some honey and spice evident.
C - Full bodied, medium sweet, pronounced sherry with fruity, honey, nutty and smoky notes.
D - Quite full bodied and sweet, fruity, floral and nutty notes, fairly spicy, hint of smoke.honey and spicy notes.
E - Medium bodied, medium sweet with fruity, honey and winey notes, and a whiff of smoke and spice.
F - Quite full bodied, sweet and malty with fruity, spicy and smoky notes.
G - Light, sweet and honeyed, with floral, fruity and spicy notes, mostly unpeated, an aperitif style.
H - Very light, sweet and malty, fruity and floral, an aperitif style.
I - Medium bodied, medium sweet, quite smoky, some medicinal notes, spicy, fruity and nutty.
J - Full bodied, dry, pungent with peat smoke and medicinal notes, some spice, malt and fruit in the background and a hint of polished leather or libraries.

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