We just can’t get away from the island… so here we are dealing with a 10 years old Bruichladdich, from the early ’80s, imported in Italy by the brave Rinaldi. As we know, unlike other local distilleries, Bruichladdich (along with Bunnahabhain) is not used to produce whisky with intense peaty aromas (apart from the special editions of Port Charlotte and Octomore), although the malt is peated, around 3-5 ppm. Go on, let’s smell it.
N: a little alcoholic. A ‘dirty’ note of old whisky stands out right from the start, between beeswax and – above all – propolis, which is getting more and more intense (it’s on the verge of ‘macerated’, old wet paper). Our friend vet tells us “wet dog” (?!). Then, below, a soft sweetness struggles to emerge, with also – perhaps – the contribution of a few ex-sherry casks: marshmallow, various fruits (yellow, like pear and apricot; but also stewed fruits), vanilla. You can smell the malt (rusks). Over time, it tends to become even more herbaceous and propolis oriented.
P: again that note of wax, of wick. Overall it tends towards the bitterness of a mineral and herbaceous malt (dried herbs, almost mentholated, but also hazelnut). But it does not lose the sweetest and round notes of the nose: Digestive cookies, vanilla, bitter cocoa.
F: all about bitterness: herbaceous, malty, wax (the only sweetness is a hint of cookie with cereals); intensity and duration are average.
When we tasted it again during the Corbetta tasting, to tell the truth, it seemed much less focused on propolis and definitely more on fruit. Maybe a little more oxygen (our sample was a freshly opened bottle, about a week before the tasting) has smoothed the corners and returned the original properties? Who knows? We record our contingent experience, we don’t shoot absolute judgments, so we solve it with an 80/100.
Recommended soundtrack: Blur – Beetlebum.