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The texture of Bruichladdich's Port Charlotte Islay Barley single malt scotch whisky is smooth, succulent and stimulating. This whisky is peated to 40 PPM, then distilled in December of the same year, this is a whisky of flawless provenance.
The texture is extraordinarily rich with a huge depth of character. The smouldering heat of peat fires pulls you into a whirlpool of Islay flavours and aromas but with such finesse that you welcome the storm.
Opening with assertive waves of peat smoke and Atlantic squall, the olfactory system is on high alert in anticipation of some major sensory excitement. A swell of aromatics flood the senses with notes of iodine, salty canvas, crushed sea shells, charred oak staves, black pepper, paprika and leather tobacco pouches. The second wave brings vanilla, figs and soft plump dates, marinated pear, freshly milled malt, dark sweet toffee and cracked walnuts. It’s smoky. It’s smouldering. It’s sensuous. Just close your eyes and inhale long and deep. This is aromatic awesomeness.
Waves of the sweetest, smoothest, warmest smokiest spirit that you have ever experienced flood onto the palate like the Atlantic surf on Saligo Bay. It is potent, focused and the flavours explode brilliantly onto the palate. Full of depth and complexity, the smokey sweetness of the barley contrasts beautifully with the marine freshness of the spirit and the richness of toffee and vanilla. The complexity is enhanced further with a citrus twist and then mellow oak tempers the fire. Once the taste buds adjust to what is happening, they rejoice in the company and pleasure of this young Celt.
The finish is long and heart-warming, arousing feelings of pride and passion. It brings courage and strength, honesty and faith to your very soul.
Two miles south of Bruichladdich, hugging the shore of Loch Indaal, lies the village of Port Charlotte and ruins of Lochindaal Distillery, that ran spirit for 100 years between 1829 and 1929. Following his visit here in 1885 Alfred Barnard wrote: "Peat only is used in drying the malt, fired in open chauffeurs", a testament supported in a few surviving faded photographs showing the huge peat stacks waiting to be fed to the kiln fires.
The heavily peated Port Charlotte single malts are a tribute to the men who once worked this great, now silent, distillery and the skills and legacy they passed on. Trickle distilled in cathedral-like still house at Bruichladdich, the spirit is then matured in the original old stone warehouses in Port Charlotte. Living proof that peat can mean elegance.
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