Bruichladdich "Eighteen" 18 Years Old Unpeated Single Malt Scotch Whisky
(Islay, Scotland) - [WA 94, #2 Top 20 '24]

About the Whisky:
Since reopening our distillery in 2001, Bruichladdich's aim is to make the most thought-provoking spirits possible. Following decades of commitment to raw ingredients, pioneering terroir, authenticity, and championing an all Islay maturation, they have created The Bruichladdich Eighteen.

Barley Provenance: A combination of Scottish mainland, Islay and organic barley, with each varietal and harvest fully traceable from farm to bottle.

Maturation: Primarily Bourbon casks and a small number of Sauternes and Port casks

Tasting Notes

COLOUR: Apricot

NOSE: Beautifully fragrant with ripe peach and honeysuckle, hints of violet and lavender come through on the nose – balanced with vanilla and creamed coconut from the toasted American oak. A medley of tropical fruit comes to the front, with melon, peaches, apricot, and vibrant citrus, while the influence of the oak brings honey, caramel vanilla custard and rich crème brulee.

PALATE: Luxurious and viscous, honey, butterscotch and fresh fruits coat the palate, followed by cereal notes of sweet, syrup soaked porridge, barley sugar and toasted oak. Vibrant tropical fruit and the subtle presence of toasted oak with a hint of leather follow, with honeycomb adding to the smooth, sweet character.

FINISH: The quintessential character of Bruichladdich single malt comes through on the finish. The 18 Year Old has the classic minerality for which Bruichladdich is renowned, perfectly balanced with oak, stoned fruit and a delicate floral bouquet.

Awards/Reviews:

94 Points, #2 Top 20 Of 2024 - Whisky Advocate

"The flagship of Bruichladdich’s Luxury Redefined range is packaged in a molded fiber cocoon. Distilled in 2004, this whisky includes the distillery’s first use of Islay-grown barley. It was matured on Islay, mostly in bourbon barrels but also in a combination of sauternes and port casks. Aromas of honey, vanilla, and creamed coconut are wrapped around floral flourishes, with peach, melon, guava, and ground ginger. Complex layers of gooseberry, melon, and banana mingle with butterscotch, barley sugar, honeycomb, vanilla, and cinnamon, running into a satisfying finish of ginger and oak spice with a hint of coastal saltiness."