Bruichladdich Distillery has announced the launch of the next single malt vintages in its unpeated Barley Exploration range, titled Organic Barley 2011 and Bere Barley 2012. Islay Barley 2013 in completing the series for 2022, which released already on.
The series is the latest in the distillery’s commitment to the concept of terroir, with the ‘land to dram’ mentality emphasised in this set. The 2011 is made with 100% Scottish barley, cultivated at Mid Coul farm in Inverness, Scotland.
The 2012 has been matured for ten years in first fill ex-bourbon casks, with the dram said to be a testament to the complex cereal of grain. The distillery has been working with University of the Highland’s and Island’s Agronomy Institute since 2005 to reintroduce Bere barley to the whisky industry, in pursuit of pushing boundaries.
The already released Islay Barley 2013 has been distilled using Islay-grown barley from various local farms, with the spirit matured in a mix of first fill American and second fill European oak casks.
Head distiller, Adam Hannett, said: “Our Barley Exploration series originally began in pursuit of flavour, but it has grown into so much more. Barley is integral to the whisky making process and we have subsequently become fascinated with the growing process, heritage grains and natural crops – and how every aspect can elevate the drinking experience. It is also an opportunity for us to support the farmers who grow for us. By partnering with them we can truly push the boundaries of what we can achieve with barley, discovering new flavours and resurrecting long forgotten ones. Ultimately, it’s about reconnecting our whisky with its vital raw ingredient.”
All three expressions in the collection begin from £65, available at selected specialist whisky retailers.
The series is the latest in the distillery’s commitment to the concept of terroir, with the ‘land to dram’ mentality emphasised in this set. The 2011 is made with 100% Scottish barley, cultivated at Mid Coul farm in Inverness, Scotland.
The 2012 has been matured for ten years in first fill ex-bourbon casks, with the dram said to be a testament to the complex cereal of grain. The distillery has been working with University of the Highland’s and Island’s Agronomy Institute since 2005 to reintroduce Bere barley to the whisky industry, in pursuit of pushing boundaries.
The already released Islay Barley 2013 has been distilled using Islay-grown barley from various local farms, with the spirit matured in a mix of first fill American and second fill European oak casks.
Head distiller, Adam Hannett, said: “Our Barley Exploration series originally began in pursuit of flavour, but it has grown into so much more. Barley is integral to the whisky making process and we have subsequently become fascinated with the growing process, heritage grains and natural crops – and how every aspect can elevate the drinking experience. It is also an opportunity for us to support the farmers who grow for us. By partnering with them we can truly push the boundaries of what we can achieve with barley, discovering new flavours and resurrecting long forgotten ones. Ultimately, it’s about reconnecting our whisky with its vital raw ingredient.”
All three expressions in the collection begin from £65, available at selected specialist whisky retailers.
