Bruichladdich Peat

This is first in our new peat tasting.

Tony says: Bruichladdich peat is possibly the most accessible whisky in the pack. Peated at 35 ppm, it is a much sweater, softer, earthier dram than the traditional smoky Islay taste profile. Nevertheless this is a smooth and highly quaffable whisky and if I wanted someone to figure out what peat was and whether they like it, this is a good intro.

Dominic’s Tasting Notes: Nose: Rich. The seashore, a barbeque, peat, burned fish. Taste: Sweet pear and apricot juice in gentle, wispy smoke. A rugged peat carpet. Beautifully balanced.

Pat's Tasting Notes: Nose: Soft and squelchy peat with effervescent yellow fruits. Taste: Bitter-Sweet. Initially light and fruity, but peat and bitter oak explode onto the palate.

Scores a combination of WTC tasters.

This Laddie was simply labeled ‘Peat’, so it does not warrant further explanation, I think.

The nose is, in all honesty, very simply. Peat (obviously, would be a bit ridiculous otherwise), citrus and vanilla. A bit of wet earth. Not much else though.

On the palate, it is a little oily, but shows little body. Primarily peat and citrus, flanked by vanilla and quite a bit of salt. Heart warming on this grey day.

The finish is more of the same, but very short.

I wish I could say more about this Laddie, but it is so simple – although completely flawless – that it should be seen as an entry malt. A little Laddie. You can add it to your cabinet for about 35 EUR.

This whisky is quite a catch, but in a strange way. It seems to me that Bruichladdich made an interesting decision with this malt and my hat is off to them. Both non chill-filtered and colouring free add to a simple powerful whisky, and I must prefece this review by saying it is not for the faint of heart.

Review was done with 2oz whisky in a Glencairn glass with 6 drops of unchlorinated spring water all at room temp

nose... What can I say, PEAT! Huge earthy peat nose with a touch of brine to the backround. Almost like a kick in the junk, but soft enough that I don't really have to turn my head.

palate... Wait for it, more peat! powerful and full with some smoke. I think its important to add that there is no medicinal, tar, or iodine. There is however a little ashy flavour and a sweetness hidden in there somewhere that is good and adds a little dimension. I can't quite pin point the sweet flavour though... suggestions?

finish... Soft and mellow surprisingly, and quite enjoyable. More solid peat but it seems to have tamed back and the smoke really rises here giving a soft dynamic close to a very blunt dram.

The canister that the bottle came in states that Jim McEwan was going for a solid peated whisky lacking strong medicinal flavours like Laphroaig and they seem to hit it dead on. No iodine what so ever. While seemingly one dimensional at first as I finish this dram I realize that this particular whisky was not meant to be extremely complex but simply peated. I think it is wonderful for it.

This is certainly one peaty whisky. Put your nose in the glass and you are met with boggy, mossy peat, as well as leafy/papery smoke and a light mothball sweetness. Yet for all that peat it comes across soft on the nose.

It is much spicier in the mouth, though water or ice softens it. Very peaty as it spreads across the tongue. Lacks the ashen fireplace taste of some Islay malts (Caol Ila, Laphroaig), though there is considerable smoke. Not unlike a less intense Kilchoman, actually. There is a sweet quality to the taste but I find it hard to separate from the peatiness.

It finishes, needless to say, with peat flavour, dominant but not quite overpowering. Pleasant.

Balance-wise, I prefer an Islay malt with a thicker sweetness in the centre, or more citric zest. I like to feel that the malty sweetness and peaty dryness are independent of one another, though well-integrated. Therefore this one comes across as lacking in balance, though it certainly has some complexity.

Overall this whisky satisfied my craving for a good but not overpowering peated malt. Comparing from memory, it is probably a hair better than Ardmore Traditional Cask.

Colour is light golden with a touch of orange. First nosing is salt and iodine in the style of the old Bowmore Mariner bottlings. Flavours are rather simple with a little touch of earthy flavours, almost reminding of cactus plants. Very smooth finish. Ridiculously smooth finish.

A nice rich scotch full of peat - not overwhelming though. Great Scotch for a cold, miserable, winter day.

Nose: youthfulness leads to a bit of an isopropyl alcohol, a bit astringent, soft vanilla, fresh fruit come across, followed by a ripe manure scent, peat is apparent but soft, non-medicinal (nothing like a Laphroaig or Ardbeg)

Body: much like the Penderyn I just reviewed, the Peat is clearly a younger whisky, although it would be hard to tell by the dark copper color. Great feel on the tongue, unlike anything from the Islay that I have tried. Much different than other "peaty" whiskeys such as the Supernova, or Corryvrecken. The Peat in this one is similar to a 9 year peated cask strength Bunnahabhain I had bottled by Signatory. The peat is a dirty flavor, kind of muddled and spit out, giving way to a cleaner smoke on the back.

Palate: the feel in the mouth is fine, relatively hot for 46%, but once again I believe it to be the youth. Nice to try a whisky from Islay without the medicinal character, and I think that Jim McEwan's vision was a success has this whisky is exactly what it advertises. Peat without iodine. Nice finish, with sea salt and brine holding strong. Nice young whisky.

It has taken me a while to get used to anything from Bruichladdich. I am so used to the flavor of a Laphroaig, (which is my favorite), the flavor profile of any Bruichladdich is much different. 8.5 stars is too many, and I feel like it's more around the 80 to 83 range. Good whisky, definitely would not purchase it over a Laphroaig 10 or Ardbeg TEN.

We filled up on whisky
We filled up on wine
We filled up on cinnamon hearts
And when we were done,
Took our tingly tongues
And licked all our favourite parts
—Matthew Barber, “Cinnamon Hearts”

I discovered the Bruichladdich Peat two years ago, whilst in search of an apparently discontinued Bowmore, as a gift for a friend. The shopkeep glumly shook his head and escorted me to the back room, where he stored his whiskies available for tasting. From the top shelf, he produced a Lagavulin, a Laphroaig, and—are you getting the picture?—with a subtle but knowing smile, the Bruichladdich Peat.

I tasted the three in succession, interleaved with water so as not to overcrowd or confuse the drams. The Lagavulin was lovely, of course, and the Laphroaig was no slouch, either. But the Peat. Oh, the Peat. I bought a bottle on the spot, and seriously considered keeping it for myself. Fortunately, I’m a good friend and bad with money, so I decided instead to give the bottle to the deserving recipient, as intended, and returned to the shop later the same week for a second of my own. I have since replaced that bottle several times over; I am quite smitten with it.

The nose is fascinating. You will find the peat smoke, of course, but one that imparts a viscous sweetness not unlike a Kansas City-style barbecue sauce. This gives way, almost immediately, to the aroma of salty corn chips, straight from a freshly opened bag. Beneath the surface, candy cinnamon hearts and, further below, anise. Marvellous!

The palate does not disappoint. Delightfully peated of course—though certainly not to the degree of a Bruichladdich Octomore or an Ardbeg Supernova—but here the cinnamon hearts sing, adding spice overtop a layer of orange zest and malty brown sugar. And, as advertised, I tasted not a hint of iodine. Finally, the body is light and pleasantly oily. This dram departs utterly from the typical Islay; the smoke positively dances off the tongue, completely unencumbered by the “weightiness” I find so common among the Lagavulins and Laphroaigs of the world.

The Bruichladdich Peat is an absolutely gorgeous whisky. I have enjoyed it, almost ritualistically, on many evenings since I purchased those first bottles, sublimely paired with a few squares of dark chocolate. I am left each time with a feeling of wistful remembrance that carries me off to bed for the night. I could ask for little else from my spirits.

This whisky is about to be a big hit around the world. The nose is the perfect strength of peatiness and smoke you'd expect from an Islay product.

Your palate will lose its mind (or its mouth) with such delicates. Rich, smooth, definitely a whisky to take after a good meal, like rare charcoal grilled steak. Heaven in the mouth!