Our Whisky of the Week is a single malt I didn’t even know I was going to be fortunate enough to try. At a tasting for Yellow Submarine III last week, the first whisky poured was Bruichladdich Old Skool.
The sold-out celebration of 25 years since Bruichladdich’s resurrection is a fine tribute to a new legacy. But Old Skool is perhaps a more apt reflection of what the Islay distillery is all about.
Here’s a review of Bruichladdich Old Skool, and a quick dive into the principles of whisky’s provenence purists.
Bruichladdich uses Islay-grown barley for some of its whisky
Making whisky with principles
Since 2001, Bruichladdich has used 100% Scottish barley. This is not the industry norm. Even better, it’s worked with an average of 19 farmers a year from Islay itself. The distillery labels and traces each of the different barley varieties it sources from these farms, even from different fields. Some of these varieties are distilled separately, some are consolidated.
Bere Barley is a good example of the kind of whisky this programme creates. The barley varieties, farms, and farmers might change, but one thing remains consistent: pride in provenance.
Bruichladdich Old Skool is a 10-year-old unpeated single malt Scotch distilled using malting barley grown on Islay, from 14 of said farm partners. Maturation is primarily in first-fill bourbon casks (95%) with a small parcel of first-fill Sauternes (5%) bringing some interesting contrasting elements. We know these details because Bruichladdich is also incredibly transparent in its practices.
Our Bruichladdich Old Skool 10 Year Old Review
Old Skool is bottled using Islay spring water at a big 50% ABV, and wears it well. House style and swagger aplenty here, folks. Think stone fruit, dessert sweetness, cereal notes, maritime elements, and a creamy lactic quality. I had one dram, then another. There’s the only review you need of a whisky that’s a distillation of its producer’s good side.
It also looks gorgeous, with a retro 80s style. The label depicts a map of the island and the names of all Bruichladdich’s farming partners. Here’s a tasting note. Get it while it’s hot. It will sell out. It did before. I’ll be getting one myself.
Bruichladdich Old Skool Tasting Notes:
Nose: Ripe with barley, barley, and more barley. Then fresh nectarine and posh vanilla ice cream (with the little black bits of vanilla in it). Orange peel, beach pebbles, coconut cream, and Tunnock’s Caramel Wafer.
Palate: A silky palate, like the juice of a nectarine dribbles down your chin, with apricot yoghurt, more coconut cream, custard, cooked apple, and fresh gingerbread dough. It melts into your tongue and leaves sugared almonds, tablet fudge, grapefruit zest, and just a little oak spice.
Finish: All the custard and stone fruit lingers for a long time… If you can resist going back for another sip.
