Port Charlotte Heavily Peated SYC: 01 - 2013 - 10 yo

Volume: 0.7 litres | Alcohol content: 54.4% | Chill filtration: No | Colouring: No

Special Features:

SYC:01 is the first Syrah release in the Port Charlotte Cask Exploration Series. This Islay single malt was distilled in 2013 from fully traceable Scottish barley. The peated malt has a phenol content of 40 ppm. Initial maturation took place in Bourbon Barrels, 75% First Fill and 25% Second Fill. In 2018, the whisky was transferred to First Fill Syrah red wine casks. After four years, it was moved back into previously used bourbon casks for the final marrying.

The Syrah casks come from a French wine producer in the northern Rhône Valley who practises organic and biodynamic viticulture. Their European oak and previous red wine contents contribute red fruit and spicy depth to the release, blending with its aromatic peat smoke. Strawberries, dark berries and plums meet warm citrus notes, peppery, tannin-rich oak, dark chocolate and coastal salt.

The entire ten-year maturation took place on Islay. The whisky was also conceived, distilled and bottled on the island. It is bottled at 54.4% without added colouring or chill filtration, in a 0.7-litre bottle.

Tasting Notes:

• Nose: The nose opens with caramel sweetness, followed by strawberries, red apples, apricot jam and mixed berries. Oak and subtle peat smoke accompany the fruit. Ginger, marzipan and honey add further layers, alongside a sweetish note of oak smoked over a fire.
• Palate: On the palate, charred oak and barbecue smoke combine with sweet fruit. Candied citrus peel, fresh mango, brown sugar and sweet bubblegum notes contrast with the peat smoke. A little water brings out aromatic oak, lavender and herbs, accompanied by honey, ground ginger and roasted coffee beans.
• Finish: Fruit and oak sweetness remain on the finish as gentle peat smoke lingers. Roasted Brazil nuts, coconut and cocoa powder lend a delicate creaminess to the aftertaste. A hint of dried seaweed and sea air adds a maritime touch. The medium-long to long finish combines peat smoke with woody spice.

Distillery/Bottler:

Bruichladdich was founded in 1881 by the Harvey brothers on Loch Indaal, Islay. Following its closure in 1994, Mark Reynier, Simon Coughlin and experienced whisky distiller Jim McEwan brought the distillery back to life in 2001. Reynier and Coughlin brought experience from the wine trade, making provenance, soil and climate important reference points in the distillery’s work with barley and casks. Bruichladdich has belonged to Rémy Cointreau since 2012.

The distillery produces the unpeated Bruichladdich range, heavily peated Port Charlotte and exceptionally heavily peated Octomore. Port Charlotte is distilled slowly in tall stills with narrow necks. This approach combines heavily peated raw material with an elegant spirit. Bruichladdich also carries out maturation and bottling on Islay; SYC:01 is an edition within its Port Charlotte range.

Facts: