Home to one of the Singapore’s most comprehensive range of whiskies including single malt, blended, single grain, single pot still, bourbon and many more, Fine Spirits by La Maison du Whisky is definitely the go to place for anybody with a love for the distilled beverage.
We were invited to attend the Bruichladdich Tasting Masterclass with regional brand ambassador Murray Campbell. A true whisky aficionado, Murray travels around the world to share about the thing that he is most passionate about, Islay Scottish whisky, or Bruichladdich to be precise.
Bruichladdich is pronounced ‘Brook-laddie’ for the Americans, but there is a tongue rolling broo-ch-k for the Scottish.
The Master Class showcased favourite expressions of La Maison du Whisky, which included the unpeated Bruichladdich Scottish Barley and Black Art, the peated Port Charlotte Scottish Barley and the super-peated Octomore 6.1.
For the uninformed, “peat” is an accumulation of partially decayed vegetation or organic matter that is unique to some areas (many parts of Scotland), and some Scotch whisky distilleries use peat fires to smoke the fermented malt grains. This results in a distinct smoky flavour in the whisky, which is often referred to as “peatiness”.
Bruichladdich believes that Terroir (the specific georaphic characteristics) matters, and aim to produce the most thought provoking whisky in the world. The Islay isles where Bruichladdich originates from is near the coast, and has soil that is higher in minerals and salt as well as abundance in peat, thus giving Islay isle whiskys their characteristics.
The Bruichladdich Scottish Barley was pleasantly floral and light on the palate, yet silky oils can be felt lathering around the mouth. Being unpeated, it packed a fruity zing that was crisp and youthful to the nose. 50% ABV.
Master Distiller Jim McEwan’s personal voyage into the heart of Bruichladdich, the Bruichladdich Black Art brings with it a truly sensational texture, both sleek and suggestive. Aged in American oak and premium wine casks, there are rich, robust fumes of grape and honey that flirt around the nose upon initial whiff, but go deeper and you will be surprised by the tang of lemon and lime.
On the palate, it is mellow and mature, with a tinge of chocolate and coconut. Very mesmerising. This is also unpeated.
Heavily peated at 40 ppm (Phenol Parts per Million- a measurement of peatiness), I find that the Port Charlotte requires an acquired taste to enjoy. It’s either you enjoy the heavy smoky taste or you don’t, heavily disputable. I personally enjoyed the smoky elegance that it brought about, accompanied by slightly floral top notes.
The Octomore edition 6.1 Scottish Barley, is the world’s most heavily peated whisky at 160ppm, and is the sixth edition of the Octomore cult. Despite the heavy peating, it was very easy on the nose, not as smoky as expected which blends with the whisky. At 57% ABV, it packed quite a punch, albeit a very smooth one. Young, yet eminently mature, this is a drink you will never forget.
Having won over the palate of many malt lovers on the island, Bruichladdich has proven that there is a drink for everyone.