Bruichladdich launches Rare Cask Series
Islay distillery Bruichladdich has launched a Rare Cask Series and it has also revealed plans for a potential Islay Single Rye in the future.
The Rare Cask series comprises three single malts taken from the last of the remaining parcels of whisky distilled in 1984, 85 and 86. Each of the trio is available for around £700 per bottle, and for each whisky there are between 3,000 and 4,200 bottles in total.
Distillery manager, Allan Logan, told DRN: “It usually depends when the whisky is ready but we decided that all three are exceptional right now and needed to be released together, so it has become a trilogy, which is a rare thing.”
The three whiskies include Bruichladdich 1984, taken from 12 casks of ‘classic’ Bourbon-aged Bruichladdich and then transferred into fresh Bourbon casks in 2008; Bruichladdich 1885, taken from the final 22 casks of legacy stock, which was then re-casked from third-fill Bourbon casks into fresh casks in 2012; and Bruichladdich 1986, taken from seven oloroso Sherry butts filled in 1986 and later transferred into Pedro Ximenez Sherry butts in 2012.
Separately, the distillery said it is working on a number of new projects, including growing some rye on Islay.
Logan, said: “We will age the liquid and potentially there could be an Islay Single Rye in years to come.
“We are also generally experimenting more with virgin oak, so we are looking at Andean oak from South America, and we are quite excited about that, and we have Japanese oak. People are looking for whisky that is a bit more intense, so we are looking at the kinds of flavours you can get from virgin oak. We are interested in exploring terroir and provenance, so we have souced this from different parts of the world.
“We are also working on some regional trials, which are barley related. So we are using the same varieties of barley and we have planted these in areas in the north, south, east and west of Scotland to see how it influences terroir. This has never been done before in the industry.
“It’s all work in progress, and the liquid decides how it ends up. We are not trying to repeat what we have done before, and it is quite refreshing to work like that.”