Bruichladdich Releases Three 10 Year Old Whiskies, Plus Black Art VApril 7th, 2017
Islay’s Bruichladdich Distillery is rolling out three limited-edition 10 year old single malts—The Laddie 10, Port Charlotte, and Octomore—as well as its fifth edition of Black Art. Read on for details.
Need to know: Distilled in 2006 from 100% Scottish barley, this unpeated whisky was matured in first-fill ex-bourbon, sherry, and French wine casks. It’s coloring-free and non-chill filtered.
Whisky Advocate says: Once upon a time, the Laddie 10 was a standard release, but it went to limited-edition status a few years ago. This one scored an 89 in our Spring 2017 Buying Guide.
Need to know: Also distilled in 2006 from 100% Scottish barley, it was matured in first-fill bourbon, sherry, Tempranillo, and French wine casks. This whisky is heavily peated (40 PPM), non-chill filtered, and without added coloring.
Whisky Advocate says: Like the Laddie 10, Port Charlotte has evolved over the years and is now a limited-edition release.
Need to know: Distilled in 2006 with all-Scottish barley and bottled in 2016, this second limited-edition Octomore is a blend of 60% whisky matured in first-fill bourbon barrels and 40% whisky matured in Grenache Blanc casks. It clocks in at 167 PPM and is non-chill filtered with natural coloring.
Whisky Advocate says: People who love Octomore don’t need our advice here. This latest entry in the “most heavily peated whisky series” (according to Bruichladdich) will make peatheads very happy.
Need to know: The fifth release of Bruichladdich’s unpeated Black Art is 24 years old. It was matured in American oak and “premium wine casks” and is non-chill filtered with no coloring added.
Whisky Advocate says: Bruichladdich likes to be mysterious with this whisky, which is why we don’t have information about the barrels used for maturation beyond “premium wine casks.” But we do know that former master distiller Jim McEwan developed the recipe for Black Art V before retiring in 2015 and gave it to current head distiller Adam Hannett—who ignored it in favor of making the whisky in his own way.