At an amazing Scotch Whisky tasting event from the Bruichladdich Distillery, from the isle of Islay in Scotland. Hosted by Darren & George of the North Shore Whisky Club, with Thomas Carrara from SoHo Experiential.
We all had an amazing array set up for us:
Bruichladdich – Islay Barley – Rockside Farm 2007 – Heavy, peaty, salty. Notes of leather, some at the tasting called it medicinal – and to my surprise, the Scotch drinkers in attendance considered it desirable for whiskey to be leathery, medicinal and smoky.
I’ve been trying Scotches for a couple of years now, and to be honest, I don’t get it. I think that Scotch drinkers are convincing themselves that whiskey is better when the grain mash is dried over burning peat – but history shows us that the Scots didn’t do this in order to make better whiskey. They did it because peat was simply the cheapest thing to burn, and over centuries they got used to that flavor.
Port Charlotte – Scottish Barley – Open up with a few drops of water. Right off the bat, we’re not in Kansas anymore – this is nothing like bourbon. A bit of dark caramel, slight fruit sensation – pear? – and a ton of spiciness when it hit my back palate. Non-chill filtered. All the barley comes from mainland Scotland. This is a multi-vintage blend. Contains a blend of 8-12 year old malts.
Port Charlotte – Islay Barley – Very peaty, 40 ppm. Non-chill filtered. There is a gentle, alluring nose – not warning me of what’s to come. Tasting it, and me not used to non-peated whiskies, all I am getting is the peat. I’m reminded why Americans create whiskey our way instead of buy burning old peat moss. Eventually I detected a subtle sweet background, but the smoke overpowers it.
2009 Islay Barley – Islay Barley – 2009 – The barley comes from 4 farms Quite a fruity nose. A hint of heather, birch. A bit earthy.
Octomore 07.1 Cask strength. The smoke and peat are overwhelming. A brush fire must have gone through the distillery while they were making this batch? The only way to taste any whiskey flavor was to add enough water to bring the proof down by 20%.
Octomore 07.3 Islay Barley Peated single malt. Finally – a hint of butterscotch. Less peated than the previous Octomore. More floral. Their website notes that “25% of it was aged entirely in virgin oak casks, while 75% of it spent 3 years in first fill bourbon casks, followed by 2 years in virgin oak casks and then 2 more years in first fill bourbon casks.” Yup – and that’s why it was good. I would have been willing to buy a bottle, but not at $160!
Octomore 7.4 Virgin Oak. Not much is available here, most is sold to Germany. It’s a bit more like a cognac. The nose is fruity yet also medicinal. Very sweet on the front palate.
Bruichladdich – The Botanist Gin – Made from a mix of 22 botanicals. Not aged, this is the only gin made on Islay. Limited production, as the still for this is only run twice a year. Gin isn’t my thing – at all – and since I find gin repulsive, I’m not going to review it. But perhaps gin lovers would give it a go.
From our friends at the North Shore Whisky Club