Bruichladdich Distillery, located on the island of Islay, was founded in 1881 by the Harvey brothers. Over the years, the distillery has seen its fair share of changes, including periods of closure and different ownerships. It was brought back to life in 2000 by a group led by Mark Reynier, who focused on restoring its traditional methods and exploring new approaches to whisky-making. Today, it’s owned by Rémy Cointreau and continues to produce a wide range of distinctive whiskies.
One of the things Bruichladdich is known for is its focus on local barley and the influence of Islay’s environment on its whiskies. The distillery emphasises transparency about where its ingredients come from and avoids chill filtration and artificial colouring in its bottlings. Bruichladdich produces three main styles: the unpeated Bruichladdich range, the heavily peated Port Charlotte, and the extremely peated Octomore.
In this review, we’ll look at two whiskies from their lineup: the Bruichladdich 2013 Islay Barley and the Port Charlotte 10-year-old. Both offer an interesting glimpse into the distillery’s approach to whisky-making and the diversity of Islay’s character. The ones we’ve tried so far were very good, so let’s see with those two!
Bruichladdich 2013 Islay Barley (2023) Review
The Islay Barley series from Bruichladdich is an annual release, and the expression on our tasting table was distilled in 2013 and bottled in 2023. While the label states it’s ‘8 years old’, it’s actually 9 years old. The whisky was matured in a combination of casks: 75% first-fill American oak (ex-bourbon) and 25% refill French oak wine casks. It’s still available in Europe, with prices starting at around €68 in some off-licences, though it can be more expensive at online retailers.
Colour:
Jonquille.
Nose:
Neat: Sweet notes of barley sugar, light honey, and vanilla lead the way, followed by a mix of orchard fruits – apples, peaches, and pears – and a touch of lemon zest. There’s a faint lactic quality reminiscent of fresh mozzarella, alongside subtle hints of ozone and a whisper of coastal salinity.
With water: Creamy aromas of fudge and custard emerge, accompanied by a gentle mineral edge.
Palate:
Neat: Bright lemon zest, honey, and vanilla take centre stage at the first sip, followed by a hint of cinnamon and a subtle tang of plain yogurt. There’s a gentle warmth from white pepper and candied ginger, balanced by a slight bitterness from wood tannins. The mouthfeel is pleasantly oily.
With water: The citrus becomes more pronounced, with grapefruit standing out alongside a generous kick of pepper. Creamy custard notes emerge, joined by hints of milk chocolate and a touch of wine-like fruitiness.
Finish:
The finish is of moderate length, with notes of peach, lemon oil, and a lingering sweetness of honey and light caramel.
Comments:
A pleasant, summery whisky with a balanced profile – helped by the fact that only 25% of the casks were refill French oak wine casks, keeping their influence subtle. That said, I’d suggest avoiding adding water, as it tends to bring out more wine-like notes on the palate.
Rating: 6/10
Port Charlotte 10-year-old (2024) Review
Launched in 2018 as the flagship expression of Bruichladdich’s Port Charlotte range, this 10-year-old single malt is made from malt peated to 40 ppm. It’s matured in a mix of first-fill American oak casks, second-fill American oak casks, and second-fill French wine casks. Bottled at 50% ABV, it is unchill filtered and naturally coloured. Prices typically hover around £60/€60, though it can reach up to €80 in some French off-licences, for instance.
Colour:
Old gold.
Nose:
Neat: The peat smoke is always present but remains balanced, never overpowering. Sweet notes of tinned pineapple and candied banana blend with vanilla custard, while soot, coal smoke, and a hint of barbecued meat fat. A light herbaceous freshness lingers in the background.
With water: Earthy tones emerge alongside more pronounced maritime elements – oyster shells, iodine, and sea foam – creating a sharper, more austere profile.
Palate:
Neat: The texture is rich and oily, coating the mouth. There’s a robust presence of soot, peat, and a touch of rubber, with just a hint of gunpowder. Spices, particularly cracked black peppercorns, add warmth. The influence of the wine casks is subtle but still detectable.
With water: Adding water enhances the maritime and medicinal qualities, with sea water, salt, antiseptic, bandages, and lime juice coming to the fore. It’s a bold character that may not be for everyone, but it’s undeniably distinctive and enjoyable.
Finish:
The finish is long, with lingering spices, a hint of gunpowder, and ashy smoke. Towards the end, a subtle note of berries makes an appearance.
Comments:
The Port Charlotte 10-year-old is a very good whisky, but it’s not for everyone. The peat is prominent, though it doesn’t overpower the other aromas and flavours, yet it’s unmistakably heavy. It has an austere, medicinal, and maritime character, especially after adding water. If you enjoy those qualities – like I do – you’ll definitely appreciate it.
Great set of notes 👏