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- Category Scotch
- Country Scotland
- Region Islay
- Distillery Bruichladdich
- Age NAS
- Style Single Malt Scotch Whisky
- Alcohol 50%*
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apple -
pear -
spicy -
pie -
woody -
malty -
milk chocolate -
bread -
toasted oak
The Bruichladdich Distillery is very impressive. In 1881 the Harvey brothers — who came from a Whisky family dynasty — built a cathedral-like, state-of-the-art Victorian still house with unheard-of six-meter tall stills. After being closed for a short period between 1994-2001, the distillery was brought back to life using pretty much the same 100 year old equipment by two London Wine merchants, who believed that terroir matters. They proudly practice slow fermentation and slow distillation using traditional wooden vats and huge washes made from towering Douglas Fir. The distillery produces non-peated Bruichladdich Single Malt, Port Charlotte which is peated in the classic Islay style, the heavily peated Octomore, and The Botanist Islay Dry Gin.
Bruichladdich The Organic 2010 is the most recent vintage of one of the few certified organic Single Malts. And since this thing had to pass muster for certification, we know a heck of a lot about it. For example, all the grain in this dram was grown on a single farm that is also certified organic — Mid Coul Farm near Inverness — that rotates field use in a seven-year rotation of crops and cattle pasture. The barley was harvested in 2009 and the Spirit was distilled in 2010. It aged a minimum of eight years in ex-Bourbon casks and was bottled at 50% ABV.
Smartass Corner:
The word "Bruichladdich" is darned hard to say correctly. The trouble is that the "-ich" in Scot’s Gaelic is sometimes pronounced as a hard "k" and sometimes it’s silent. And in "Bruichladdich" there’s one of each. Say it this way: "brook - laddie" and you’ll be close.
- Category Scotch
- Country Scotland
- Region Islay
- Distillery Bruichladdich
- Age NAS
- Style Single Malt Scotch Whisky
- Alcohol 50%*
Appearance / Color
Harvest Gold
Nose / Aroma / Smell
The aroma is intense, but left to breathe for a minute or two it reveals apple and pear notes over peach cobbler and baking spices.
Flavor / Taste / Palate
Taken neat the Spirit is bold and bracing with granola clusters, charred wood, stewed autumn fruits, sweet malt, milk chocolate, and warm bread.
Finish
The finish is long with plenty of charred oak trailing off over complex fruits.
Harvest Gold
Nose / Aroma / Smell
The aroma is intense, but left to breathe for a minute or two it reveals apple and pear notes over peach cobbler and baking spices.
Flavor / Taste / Palate
Taken neat the Spirit is bold and bracing with granola clusters, charred wood, stewed autumn fruits, sweet malt, milk chocolate, and warm bread.
Finish
The finish is long with plenty of charred oak trailing off over complex fruits.
Flavor Spiral TM
About the Flavor Spiral
What does Bruichladdich The Organic 2010 taste like?
Back to flavor spiral
The Flavor Spiral™ shows the most common flavors that you'll taste in Bruichladdich The Organic 2010 and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.
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apple -
pear -
spicy -
pie -
woody -
malty -
milk chocolate -
bread -
toasted oak
Bruichladdich
The Organic 2010
Dog Dogson's
Smartass corner
Single Malt Scotch Whisky is made in Scotland using a pot still distillation process at a single distillery, with malted barley as the only grain ingredient. It must be matured in oak casks in Scotland for at least three years (most Single Malts are matured longer, though).
Whisky or Whiskey? The spelling differs geographically. In Scotland, Japan, and some other parts of the world, distilleries usually spell it Whisky; in Ireland and the USA, they spell it Whiskey.
Single malt stands for around 10% of the Scotch market. This is a malt containing only one grain, legally required to be barley in Scotland, and made at a single distillery.
A blended Scotch is a combination of different malts from different distilleries. It is typically made from grain Whisky but does include malt Whisky to give it a more complex body.
A blended Scotch is a combination of different malts from different distilleries. It is typically made from grain Whisky but does include malt Whisky to give it a more complex body.
Everything is done on-site -- including bottling (which is rare).
Blended Whiskies are the result of years of craftsmanship and dedication. A master blender does not simply wake up one day with a profound ability to create a cohesive and enjoyable liquid. From nosing the liquid to working out quantities of each different grain and malt to go into the blend, a master blender can take years, if not decades, to train.
90% of all Scotch Whisky released in the market is a blend. That’s a hell of a lot.
Similar drinks
Dog Dogson's
Smartass corner
Single Malt Scotch Whisky is made in Scotland using a pot still distillation process at a single distillery, with malted barley as the only grain ingredient. It must be matured in oak casks in Scotland for at least three years (most Single Malts are matured longer, though).
Whisky or Whiskey? The spelling differs geographically. In Scotland, Japan, and some other parts of the world, distilleries usually spell it Whisky; in Ireland and the USA, they spell it Whiskey.
Single malt stands for around 10% of the Scotch market. This is a malt containing only one grain, legally required to be barley in Scotland, and made at a single distillery.
A blended Scotch is a combination of different malts from different distilleries. It is typically made from grain Whisky but does include malt Whisky to give it a more complex body.
A blended Scotch is a combination of different malts from different distilleries. It is typically made from grain Whisky but does include malt Whisky to give it a more complex body.
Everything is done on-site -- including bottling (which is rare).
Blended Whiskies are the result of years of craftsmanship and dedication. A master blender does not simply wake up one day with a profound ability to create a cohesive and enjoyable liquid. From nosing the liquid to working out quantities of each different grain and malt to go into the blend, a master blender can take years, if not decades, to train.
90% of all Scotch Whisky released in the market is a blend. That’s a hell of a lot.
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