Bruichladdich 2011/2021 - 10 yo - Bere Barley

Volume: 0.7 litres | Alcohol content: 50% | Chill filtration: No | Colouring: No

Special Features:

Ancient six-row Bere barley is central to this edition. Harvested on Orkney in 2010, it yields less than modern barley varieties. Bruichladdich distilled the unpeated malt on Islay in 2011 and matured it there for ten years in first-fill ex-bourbon casks made from American oak. The casks had previously held whiskey from Jim Beam, Jack Daniels and Clermont Springs. Earlier releases in the Barley Provenance series were bottled after six to eight years; this vintage had longer to mature. Its apricot note is more jam-like than the peach-led character of Bere Barley 2010.

For Bere Barley 2011, Bruichladdich used only Bere barley from the 2010 Orkney harvest, together with Mauri and Kerry yeast strains. In 2021, the whisky was brought to 50% with Islay spring water and bottled without chill filtration or added colouring. The 0.7-litre bottle comes in a metal tin.

Tasting Notes:

• Nose: On the nose, an oily malt character and green apple mingle with lime, grapefruit and white flowers. Geranium, orange blossom, apricot jam and a hint of mint accompany bready and chalky notes.
• Palate: The whisky feels creamy on the palate, with barley clearly to the fore. Pear, peach, apricot jam and banana chips meet malty bread, citrus peel, chocolate and vanilla. Chalky minerality, juniper and a light bitterness add contrast.
• Finish: The long finish brings lemon and salt together with mineral, leafy and nutmeg-like notes. A freshness reminiscent of the sea lingers alongside barley and green-fruit impressions.

Distillery/Bottler:

The Harvey brothers founded Bruichladdich in 1881 beside Loch Indaal on Islay. After closing in 1994, the distillery resumed production in 2001. Since 2006, it has worked with the Agronomy Institute at the University of the Highlands and Islands to make Bere barley suitable for whisky production again; its small, hard grains required adjustments to processing. For its unpeated Bruichladdich range, the distillery uses slow fermentation in wooden washbacks and gentle distillation in stills with tall, slender necks. It matures and bottles its whiskies on Islay. Bruichladdich has been part of Rémy Cointreau since 2012.

Facts: