Port Charlotte Scottish Barley - Heavily Peated
Awards for PC Scottish Barley
PC Scottish Barley Details
Also from Bruichladdich Whisky Distillery
Whisky or Whiskey
What's in a name? Port Charlotte Scottish Barley - Heavily Peated whisky is called whisky because it's produced in Scotland. Were it from America it would be spelled Port Charlotte Scottish Barley - Heavily Peated whiskey, rather than whisky.
PC Scottish Barley Bottling Note
Master distiller Jim McEwan specially chose the casks that create the Port Charlotte Scottish Barley, which highlight the elegance within this heavily peated single malt. Made with 100% Scottish barley and matured in the village of Port Charlotte.
In stock, worldwide delivery available.
Can be dispatched today.
All the better for Bruichladdich's progressive approach to whisky
I'll always have a soft spot for la frog but by and large the peaty Islays are as predictable as they are excellent. Bruichladdich have some interesting and challenging bottles and this is a wonderful dram that is now top of my list for peat and islay. Brutal taken neat with a pungent hot peat that slaps you into submission. Take with ice or water and it opens up into something altogether different and wonderfully composed. Genius in a bottle
29th June 2014
In the U.S. now, but won't last....
The most useful packaging of any whisky. You can use the stylish metal tube for storing spaghetti, nuts, biscuits, keys, etc. Much more useful than a cardboard box, even one with magnets.
17th May 2014
Its hard to get Bruichladdich whiskies in the U.S. there's some but not many...& this one is a definite must have for U.S. Bruichladdich fans. Big bang for the buck, won't last on shelves too long..
20th April 2014
Wow. Very sweet, very round and long. Think orange infused honey. Let it roll to the back of your tongue and you will get a treat. Incredibly good and less than $60 US. Possibly my new favorite.
7th April 2014
The Port Charlotte Peated came along to me like a somewhat tamed Octomore. It’s quite intense and interesting – and a dash of water might be good with it. It does get your attention focused, and quickly. I should say that I'd started with 15 mL of Caol Ila 12yo, which I liked as an alternative to Lagavulin, Ardbeg and Laphroaig. And I also preceded the Port Charlotte with 15 mL Kilchoman Machir Bay 2013, with an interesting nose and more subdued sherried taste along with its Islay smoke and phenolic comfort. Then, following those two, I had the Bruichladdich Port Charlotte - it quickly had a very focused and intense set of smoke, peat and barley. If I'd had it first, it would have overwhelmed the tasting of the others. By far, the most intense of the three to me. If you try a sample, you might love it. I preferred the more subtle (and somewhat less expensive) Caol Ila and Kilchoman Machir Bay.
18th January 2014