It was the Mid Coul farm, near Inverness, in the north of Scotland, which provided Bruichladdich with their first harvest of organic barley in 2003. Established on 1,300 hectares, this innovative farm chose to a closed-loop cultivation system that generates electricity using a methanizer (anaerobic digester) and recycles virtually all of its waste in the form of fertilizer. Barley fertilized naturally, without any artificial input, thus represents the purest form of expression of its terroir: of the soil, climate and place that gave it birth. This sustainable mindset, focused on harmony with nature, is the future of whisky, as well as an important part of Bruichladdich's series exploring different varieties of barley. This subtle and floral whiskey is aged in American oak barrels which give it its wonderful creamy flavors of vanilla and milk caramel, combined with notes of honey and citrus, ripe fruit and delicate spices.
Nose: Notes of crème brûlée, cantaloup melon, stone fruit and lemon zest appear on the nose. Aromas of oak and sweet fruits follow, then tender toasted oak, caramel, orange blossom, honey and malted barley sugars. Delicate floral notes of honeysuckle, rose and geranium appear, combined with ashy caramel and chocolate-covered coconut.
Palate: The sweetness of barley sugar is carried by a viscous texture giving way to honeyed citrus flavors. A blend of toasted oak, barley flour, vanilla fondant, ripe pear and melon then intensifies, revealing the complexity and balance of this expression. The refreshing sea breeze from the ocean and the salinity of the sea air combine beautifully with vanilla, caramel and cedar notes, all wrapped in the sweet fruits of the distillation.
Finish: Sweet syrup is balanced by notes of wood spice and warm sand, providing a finish that is both smooth and complex. Subtle notes of nutmeg, coconut, pepper and citrus zest follow, transforming into tropical fruit flavors of mango, pineapple and peach.