Bruichladdich Port Charlotte 10

The Bruichladdich Distillery, situated on the picturesque Isle of Islay in Scotland, boasts a rich history dating back to its founding in 1881 by the Harvey brothers—William, Robert, and John—visionaries with a passion for whisky-making. Nestled on the shores of Loch Indaal, the distillery quickly established itself as a hub of amazing craft distillation. 

Throughout the decades, Bruichladdich experienced its fair share of challenges, changing ownership multiple times and facing periods of closure. However, in 2000, a group of investors, led by industry maverick Mark Reynier, breathed new life into the distillery. Under their stewardship, Bruichladdich embarked on a mission to preserve the traditional methods of whisky production while embracing innovation and sustainability.

The Port Charlotte 10 Year is crafted exclusively with 100% Scottish barley sourced from the Inverness Shire region. Whisky maturation involves a variety of casks: 65% of the spirit ages in 1st fill American whiskey casks, 25% in 2nd fill French wine casks and finally, 10% in 2nd fill American whiskey casks. Peated to 40PPM (PPM, or Parts Per Million, in the context of Scotch whisky, specifically refers to the measurement of phenols in the malted barley used in the production process. Phenols are organic compounds that contribute to the smoky and peaty flavors in whisky. The PPM measurement indicates the amount of phenols in the barley, and in the case of peated whiskies, it can serve as an indicator of the level of smokiness and peatiness in the final product), bottled at a 50% abv., non-chill filtered and no color added. 

The whisky pours a pale, golden yellow color into your glass. The nose is a captivating interplay of maritime influences and robust peat smoke. Notes of sea spray, brine, and seaweed combine with layers of earthy peat. Underlying hints of vanilla and toffee provide a sweet counterpoint. The palate unfolds with an explosion of bold peat (think smoldering bonfire on the beach) while the maritime character persists, with flavors of iodine, salt, and briny sea air. Amidst the smokiness, there are delightful hints of dried fruits, dark chocolate, and a subtle malt sweetness, adding depth and complexity. The finish is long and warming, leaving a lingering trail of peat smoke and a touch of oak. The maritime elements continue to sparkle on the palate for quite some time. 

The Farmer’s Almanac says we’re going to have a cool and stormy spring, a good peated Scotch is just the panacea you'll need to warm you up over the coming months!