Bruichladdich Black Art Edition 11.1 - 24 yoLimited Edition 2023 Release

Volume: 0.7 litres | Alcohol content: 44.2% | Chill filtration: No | Colouring: No

Special Features:

For Black Art 11.1, Adam Hannett selected only old Bruichladdich stocks from before the distillery reopened in 2001. This unpeated single malt matured entirely on Islay for 24 years. The cask types and the number of casks Hannett used to marry the whiskies remain his secret: with Black Art, he has complete freedom to compose the whisky rather than follow a disclosed recipe.

The 2023 release is the eleventh Black Art edition and Hannett's seventh in the series. The whisky was bottled on Islay at its cask strength of 44.2%, without chill filtration or added colouring. This version contains 0.7 litres and comes in a metal tube.

Tasting Notes:

• Nose: The nose opens with dried fruit and leather with a citrus nuance, followed by a sea breeze. Poached pear, rosehip syrup, black cherry and mango add to the fruity aromas. As the whisky opens up further, cedarwood, gentle oak, butterscotch, praline and honey emerge, accompanied by a hint of cinnamon. Oats, rose and pear sweets round out the nose.
• Palate: Dried fruit, dates, raisins, barley sugar, leather and oak lead on the palate. Butterscotch and praline follow, with nuances of coconut and fresh citrus fruit. Sweet apple and pear combine with toasted oak, warming wood spice, dark plums and marzipan.
• Finish: Oak and dried fruit shape the rounded finish. Sultanas, figs and marzipan recall Christmas fruitcake, while honeyed sweetness lingers.

Distillery/Bottler:

Bruichladdich stands on the shores of Loch Indaal on Islay and was opened in 1881 by the brothers William, John and Robert Harvey. Its proximity to the water made transport easier, while the gently sloping site allowed gravity to be used in production. The tall stills with their narrow necks were part of the distillery's design from the outset and shape the elegant style of its spirit.

After the distillery closed in 1994, Mark Reynier and Simon Coughlin brought it back into operation together with experienced whisky maker Jim McEwan. Distillation resumed on 29 May 2001. The approach at the time of the reopening included slow fermentation in wooden washbacks, slow distillation, and maturation and bottling on Islay. Black Art draws on older stocks from before this restart; for Edition 11.1, Adam Hannett was responsible for selecting and marrying the matured whiskies.

Facts: