Un-Peated, Unleashed.

Bruichladdich Laddie "10yr"

Ok, I understand, my posts may appear limited by subject, that’s fine. I am all about the spur of things and I can’t get rid of the notion that mother fate has this overwhelming, sometimes acrimonious laugh, permitting me to think she has it out for me. I mean that in the most cordial way, but you have to understand; I’ve taken charge of situations before, but nothing feels more uncertain than the idea of immovable destiny, especially when I feel committed to write impulsive posts on a short range of products both new and old. That’s the truth, regardless of how diverse, complex, or justifiably perverse each entry might appear. That’s why I bring to you again, the perpetual nonchalance of something that has been true to my heart since I first took the first glance about a couple months ago. 

Well, you might have guessed from the title that this is about scotch again, but why not extricate this subject at least one more time? However, I think it’s pretty relevant since I had brought up the all-time immeasurability of the unavoidable. That’s pretty much the case in the world of “Bruichladdich,” a whiskey distillery that has witnessed its own lugubrious aspects of chance. Locked-up and closed for business a handful of times over the past forty years, the new owners have to wonder if the place is haunted, as many denizens of the Islay stronghold have tried effortlessly to make good on the attempt to create exceptional single malts. A bit scary, and somewhat daunting, the chance at creating something new from the ashes of failure has led the team to continue production here. 

What is more, the distillery has proved themselves in whiskey terms, since most of the insight in this business falls on what has already begun. A portfolio consisting of intimidating projects and erstwhile, the classic expressions of the Islay style, the more aged whiskies are great and always available. With those ranging through the 40-year mark, the important piece of the puzzlement is why their un-peated scotches are the bee’s knees. Some would ask what the devil has done with men who decide not to burn compacted grasses and heather to dry the barley. 

The result is a springy, sprightly scotch for those who love it, but do not wish to endure mouthfuls of peat, which can turn-off enthusiasts and beginners alike. Remember though, there are just as many who prefer whiskies that are not heavily peated, and have that youth driven character which makes them more approachable. I for one, was led into obsession by the possibility of an unpeated product, because I love whiskey, but I don’t always have the advantage of enjoying it whenever I want. The problem is, I tend to like one after dinner, or actually, with a simple burger, but the ideal scotch is one I can have anytime, without the possibility of stomach aches when I combine it with something. I should know better, but the concept supersedes my logic and I keep rationalizing why I should be ordering one, at least sometime before dessert. 

The periwinkle, pastel-blue can is something iconic as of late, standing out among others that have a more masculine box, or cylinder, but why not imply the feminine this time? Scotch seems irrevocably chauvinistic a times, and myself, being a guy, tend to admit that some males engage a lot of chest-beating over their favorite whiskey. I’ve seen men  who strictly drink Bourbon just to look tough in front of women, but as it appears, the marginal success within this sort of performance is very limited. But we’re not talking about Bourbon are we? We’re talking about a ten-year old product that has notes of heather, orange, melon, ginger, honey, and vanilla. Practically enough, this could be one of Scotland’s only digestifs; a different, if not an absolutely ambiguous type. 

The one thing to exact, is the taste. Even with some of the peaty characters, the spice, weight and the aging process are relegated to considerable opinion. To call me a lover of spirits is ok, but the love of scotch has to be met with reason. In a business where the eldest whiskies are the most sought-after, the problems tend to accumulate with pricing. Good fortune sometimes comes for those who, despite chance, or cash flow, will enjoy something worthwhile. I can’t think of a time where scotch was more popular than now, but I can see that Bruichladdich, despite a questionable amount of diversity, is somewhat responsible for this much-needed renaissance. 

Time to break the padlock on another haunted distillery. 

Brian Maniotis

Wine Warehouse

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