Nose - Malted barley, melon, peach and fresh apricot. Opens with notes of rich honey, lemon meringue and floral notes of gorse and heather. The notes of wood, vanilla and caramel and pastry are well balanced with the intensity of the fruit. The scents of pear, apple and redhead still evoke the fresh green fruits of the spirit.
Taste - Sweet pear drops, vanilla fondant, chocolate and marzipan at the beginning. No aggression here, just well-integrated flavors and a soft, round texture. The oak and malt notes complement each other so well with toasted rye bread, butter popcorn and fresh oak, vanilla fudge and a smooth caramel fusion. Organic barley seems to give more fruits of distillation and a more viscous texture that makes the olfactory senses happy.
Final - Sweet citrus fruits, drops of lemon, turn out well in the finish and a slight carbonization of the oak gives depth. The finish is more marine, a little brackish next to the oak and malt that works wonderfully.
Character - Elegance, richness and well-defined Bruichladdich DNA. The depth of the flavour comes from the malt and its transformation through the alchemy of distillation. The spirit is pure and fresh, the rich and polished oak, as well as the passing of time, the combination of a large oak, a superb barley and a slow distillation is an amazing exploration of the fundamental principles of whisky making.
The whisky we derive from Mid Coul's organic barley reflects the complex natural aromas of the landscape. Farmer William Rose refuses the use of herbicides, pesticides and artificial fertilizers. Crop rotation is the key. Our barley, in turn, must enter a seven-year agricultural cycle that also produces livestock, sheep, oats, beans, grass, carrots, market gardening and one megawatt of organic electricity. Respecting the land, soil and climate feeds on an authentic and in-depth understanding of the terroir and the results are purely Bruichladdich.
Organic barley of this single malt, grown individually, was grown on Mid Coul Farms in Inverness, Scotland. It is part of a seven-year rotation of organic cattle, sheep, oats, beans, grass, carrots and market gardening. Rejecting the use of herbicides, pesticides and artificial fertilizers, farmer William Rose opted for high technology to make his organic trade profitable in the 21st century.
Mid Coul is a fascinating and dynamic place, proudly stating that: "All members of the farm are constantly striving to ensure that the land is managed optimally, both economically and environmentally."
If we are to maintain our way of life in the long term, it will certainly be farms like this that will pave the way by truly addressing sustainability and minimizing inputs from fertilizers, herbicides, pesticides and fungicides to petrochemicalbase.
WHISKY SCOTCH SCOTCH ISLAY SINGLE UNPEE
BIO ORGE DISTILLARY, High AND COLLECTED IN MID COUL EXPLOITATIONS IN 2009 FOR A DISTILLATION OF 20
- RAISED IN CASES OF EX-AMERICAN OAK FOR A MINIMUM OF 8 YEARS
Filtered bottles without colouring and colouring on the island of Islay at 50%.
ACCREDITED WITH BIOLOGIC CERTIFICATION OF ASSOCIATION UK BIODYNAMIC
|Type of products||Liquor|
|Cuvee's name||Evan Williams Single Barrel Vintage|
|Main grape variety||No|