Here we have another whisky from the excellent Bruichladdich distillery on Islay, but you might note that we’ve spelt their name incorrectly on the label - we’ve written it as “Port Charlotte”. Ah, you see, that is because Bruichladdich use the Port Charlotte name for whisky they’ve produced using heavily peated barley (though not super-extreme-silly levels of peat - that’s their Octomore bottlings). As such, we’ve given centre stage to the 5 molecules that produce the phenolic compounds in peated whisky.
Nose: Meaty, peaty and coastal! Frazzles, nutty, earthy, forest floor pine needles, dry slate, a salty sea breeze and an oily smoke.
Palate: Gentler than the nose suggests, slightly oily with citrus notes, salted caramel popcorn promptly followed by meaty BBQ flavours and a sootiness.
Finish: Long, with the bacon flavour crisps lingering with gentle smoke leaving a sooty end.