Tom's "Officially Unofficial" Bruichladdich Blog
A Whisky2.0© BlogArchive for Islay
Stills, Waste and Other News
In late 2009, Bruichladdich released the fourth (and final) Port Charlotte whisky: It’s 8 years old and is bottled at 60.5% ABV (cask strength). The name of this expression is “Ar Dùthchas” and it honors the long history of human habitation on this island (it literally means “land of our heritage”). PC8 will be available in the US no earlier than mid-2010 (presuming that this year will be like past years…), with 2500 cases having been released for worldwide distribution. Readers in the UK can already buy it.
You’ll remember that Port Charlotte is heavily peated (40 ppm), a description that was apt when it was first distilled on 23-Oct-2001, though the “peat explosion” of the first decade of the 21st century has seen Bruichladdich produce 125+ ppm whisky (known as Octomore; there have been several releases at different stratospheric peating levels), while Ardbeg has released the 100 ppm Supernova.
In other news, Bruichladdich has installed an unusual Lomond still (the spelling might be “Lomand”…) for undeclared purposes (though their press release did mention that Jim McEwan has designed some enhancements for it). It should be obvious to the most casual observer that the Bruichladdich team has enthusiastically embraced whisky production in all its forms. We’ll have to wait and see what they produce in this new/old still.
Bruichladdich has also taken a further step toward sustainable operations by installing an anaerobic digester device that will convert spent barley into fuel to generate electricity, possibly heating water for mashing and/or directly fueling their stills.
Bruichladdich has made admirable strides in producing a 100%-Islay product, including providing a reason for Islay’s barley farmers to grow organic grain. Now they are trying to make their whisky “green” by reusing/consuming their waste products. If their experiment proves successful, their initial capital outlay will create benefits in reduced operational expenses downstream. The whisky business creates a lot of organic waste products and it would be excellent if they could be turned into a local source of energy instead of just…wasted.
Hurricane Bill Heading for Islay
Well, Bill will be a sub-tropical depression, not a hurricane anymore, by the time it gets there around noon on Wednesday 26-Aug-2009. Still…watch out for wind and lots of rain! Depending on the storm’s track, Bowmore, Bruichladdich and Kilchoman could get hammered since they are on the west side of Islay.
Luckily it’s hitting Islay during the quiet Summer months when most distilleries are not in production.
Two Silos, One Silo, No Silos
Diageo’s Port Ellen malting facility on Islay is now completely devoid of storage silos. When one of their two silos collapsed on 14-November (a rude awakening for the neighbors at 0600!) it damaged the other silo. I wrote about the first silo collapsing as soon as I heard about it. Because of the collateral damage, the second silo was demolished a few days later. Thankfully, no one was injured or killed. I have no idea what was done with several hundred tons of spilt barley or malt.
Diageo says this event will have little to no impact (no pun intended) on their whisky production.
The best coverage of this story is on the Islay blog, which ran several stories on the topic. There was some coverage in the BBC as well, but not nearly as detailed.
The Importance of Authenticity
I read with interest some rather serious allegations that Lagavulin doesn’t actually age all of its whisky on Islay. In fact, they don’t even put it into casks on Islay. They put it in a ship and take it to the mainland (well, as close as you get to “mainland” in Scotland…it’s just a bigger island, after all!), then they put it into casks and age it there.
As far as I am concerned, that’s not Islay scotch. Anyone in Scotland could make a peated whisky and age it in warehouses near those that Lagavulin is using. Why couldn’t they claim to also be an Islay product? Is the location of the still really all that matters?
My opinion (which really only matters to me!) is that in order to be labeled as an Islay product, the producer should use local peat, local water, locally malted barley from locally grown barley, local talent, local warehouses, and a local bottling line. Which of these is most important? I can’t say. What I *can* say is that a product that markets itself as having been aged on the shores of the Atlantic, to pick up the sea influences, should be looked upon skeptically if that claim is not true.
I am not saying that Lagavulin has a bad product. I am saying that I value honesty. I wish they wouldn’t try to make it seem like an Islay product. It undermines their credibility. Once you lose your reputation it’s very hard to regain it.
I look forward to seeing how this story plays out. As a whisky fan, one of the things I value about whisky is how it concentrates a sense of place into the bottle, and the personality of the makers. I certainly understand the profit motive, but at the end of the day, I am probably not going to want to pay as much for “Islay-style” whisky as I would for real Islay whisky (all else being equal). With that said, if Lagavulin didn’t make a big deal about their Islay heritage, and just sold the whisky, all that would matter would be whether or not I liked it. When I find out that a product isn’t what I thought it was, I can’t help but feel cheated. Again, I hope this isn’t true.
Whether or not you like products from Bruichladdich, it’s clear that they are very much about locally sourced (and increasingly organic) ingredients combined by local skilled crafstmen into a product that has Islay DNA through and through. Yes, they make a lot of expressions. You aren’t expected to buy them all, or to like them all. What ties them all together is their Islay heritage and the creative process that results in the many expressions that are offered for sale. When they say it’s an Islay product, they are serious.
Back from my trip, with contraband
So good to be back! We put about 850 miles on the Prius, averaged 51 mpg (not bad for a car that’s nearly 5 years old!). When I got back, my friend from Amsterdam had delivered my Ardbeg Corryvreckan, a special-edition members-only bottling that I had bought from Ardbeg and had shipped to a different friend in the UK. Boy, the things I have to do to get whisky! 🙂
As a collector, I find it inconvenient to know about some product and be told that I can’t have it. Luckily I have lots of friends in the UK and Europe who frequently travel to my part of California. It’s totally legal to carry in a bottle, but you can’t ship it to the US. Isn’t that weird? I had a friend pick up a bottle of Highland Park 21 for me last Spring when it was first available (travel retail ONLY) when he returned from India via Heathrow. He went a little overboard and brought back 6 bottles, which may have been a tad over the limit. They weren’t all for me. 😉
Back to Bruichladdich: First things first, the distillery is known for its distinctly un-Ileach style, floral whiskies bottled at 46% ABV (non-cask-strength). I say “un-Ileach” because the reputation of Islay is that you will get peaty/smokey whisky from there, and Bruichladdich is neither. Well, not at the beginning it wasn’t. Let’s just say that the they don’t feel confined by your expectations.
In the process of acquiring and reopening the distillery, the new owners acquired the existing stocks of whisky patiently aging in the warehouses, so they immediately started bottling new expressions. They bottled 10-, 12-, 15-, 17-, 18- and 20-year-old expressions that are referred to as “mood malts” on their web site.
The marketing materials distributed with each of these notes that they are all mixed with Islay spring water to bottling strength of 46% ABV. This is great so that each expression can be directly compared and there is little need to add water. While all these have been described variously as “floral,” they are each vatted malts and composed whisky from a variety of cask types, in unique proportions. Each of these has been a limited edition and occasionally the more popular ones have been re-issued as a “second edition” or even “third edition.”
I found it interesting that Bruichladdich made a big deal about their use of Islay spring water until I realized that they are unique in using Islay-sourced water in the production of their whisky. (Presumably this means that the other distillers on Islay import some or all of the water that they use; I’m still learning about the whisky business and I can’t say for sure whether that is true or not.)
On these initial bottlings, the water was used to mix down the alcohol percentage from cask strength to 46%. On the new make spirit being produced now, one imagines that Islay water is involved from the start. Barley to bottle, baby!
Next, I’ll explore some of the more limited-edition bottlings. BTW, if you count all the ages and editions, there are nearly 10 expressions in the “mood malt” series, each hitting a nice spectrum of very drinkable malt whisky.
Bruichladdich — Expression Mania
This distillery is nothing if not innovative. As a resident of Silicon Valley, I recognize the spirit of innovation and the result in this case is a company that refuses to be categorized by geography. What they are striving for is excellence in many different styles of whisky. I think I want to break this down by peating level, starting from the top:
- Octomore
- Port Charlotte
- Bruichladdich
Octomore has been distilled to at least 80 ppm phenols. That’s very peaty…but according to folks who would know (I haven’t had the pleasure yet) the peat isn’t so overwhelming that you can’t taste the rest of the flavor components. Port Charlotte is 40 ppm and is, for my money, a great balance.
The final category is the primary distillate produced, and is minimally peated at 3-5 ppm phenols. The last post was about wood, and Bruichladdich spirit marries nicely in bourbon casks. The others are aged in a mix of bourbon and sherry. I haven’t heard of any usage of port or other types of casks. I reserve the right to be wrong — feel free to comment and correct me!
The thing that makes Bruichladdich unique is that they are the only all-Islay whisky. It’s Islay from farm to bottle. And their independent mindedness has produced a wider variety of expressions that one would have expected from any distillery, much less one on Islay. In the next post, I’ll try to drill down another level and explore the simplest (so far) category above: Octomore. I already wrote about Port Charlotte, but I will go into more detail before exploring the broadest category, Bruichladdich.
What Is Peat, Anyway?
The un-poetic answer is that it’s basically decaying vegetable matter (with, perhaps, some decaying animal matter thrown in). The more poetic answer is that, when burnt, it’s the signature smell of Scotland.
The sense of smell is one of our deepest and most meaningful, and when a colleague of mine opens a bottle of Scotch, the smell takes her back to when she was staying at a pub in the Scottish hinterlands. Of course, Scotland is very far north. In the Winter, it’s dark. And wet. And cold. Perhaps the appreciation of whisky isn’t such a surprise! Anyway, in order to survive the Winter, the inhabitants needed to burn something for warmth. You guessed it: Peat. Whenever my colleague would come in from the cold, to the shelter of the pub, the first sensation would be the smell of the peat smoke. The smoke smell was always associated with protection and warmth.
So, why do some whiskies have a noted “peaty” character? I read a lot about whisky, and some folks’ tasting notes separate a “smoky” nose from a “peaty” nose. Others may refer to “heat.” I think this variance of terminology is what makes tasting in groups so much fun. You can compare notes and help each other converge on the right words for the flavors and smells you encounter.
The reason peat is burned during the production of whisky is that heat is what stops the malting process. Barley is malted by adding water and waiting until it sprouts. The sprouting process liberates the complex carbohydrate molecules in the barley, which are then available to the brewers’ or distillers’ yeast for fermentation. Actually, I am skipping over quite a few steps.
First, the barley has water added so it germinates. It’s a seed, so adding water makes it grow. At just the right point, the sprouted barley is heated to dry it. The heat stops the germination process. I’m no plant biologist, but it seems to me that the heat must kill the barley plants. The goal is to extract those valuable carbohydrates from the inside of the barley before the plant consumes them to fuel its growth. The first step of that extraction is to add more water and this is when the wee beasties are added: The yeasts! (Actually, yeast is a non-chlorophyll-bearing plant, but since yeast rhymes with beast, it’s hard to resist using the word “beastie.”)
The yeasts do their work and convert some of those carbohydrates to alcohol. It’s hard to get this solution to have more than about 15% alcohol by volume (ABV) because the alcohol that the yeast produces is toxic to the yeast. At some concentration, the alcohol will kill the yeast. So the first-level output of the fermentation process, a product very much like beer, is about 7-10% ABV, a point well below that which would kill the yeast. Then, distillation is used to increase the concentration of the alcohol. The output of the stills is called “new make” spirit.
Back to the peat: Traditionally (like perhaps 200 years ago), all whisky was made after drying the malted barley over peat fires. As the industrial revolution wore on, other fire-making technology became more common: Coal, natural gas, etc. For a variety of reasons, perhaps pragmatic, perhaps stylistic, peat-fired distilleries became rarer on the Scottish mainland. There is no reason why any Scotch today couldn’t be made using peat. As it happens, the predominant peat usage is on Islay, the small island just off the western coast of Scotland.
What would affect how peaty the final product will be? Well, some people say that the water plays a part, and it’s hard for that not to be true (it’s debatable to what extent water affects the final product). The water sources for some Islay distilleries filters through peat bogs. Water used for Highland whisky production filters through limestone. This can’t be the only (or even the dominant) factor, since there have been peated Highland and Speyside Scotchs produced. The peatiness has to come from more than just the water. Strangely, it seems that the thing that really affects the peaty aroma/flavor is the weather!
The prevailing winds bring storms across the Atlantic and hit the coast of Scotland heading in a northeasterly direction. Islay is positioned such that it bears the brunt of these storms. The distilleries on the southwest side of Islay get lots of rain. It’s moist there. Very humid. How do you think that affects the malting process? Right. It takes a longer time over the heat to stop the germination. That would account for some of the peaty texture of the whiskies like Laphroiag and Lagavulin and Ardbeg (go ahead, look at a map of Islay and confirm that they are, in fact on the weather-facing southwest corner of Islay).
I hesitate to attribute all of the peatiness to the weather. I think the most likely explanation for the peatiness of Islay malts is a combination of weather and preference. At first the peatiness may have been borne out of necessity, but I suspect that the folks on Islay grew to like their whisky this way (and so do many others; this is a boom period in the whisky business, and the broad “Scotch” category is hot — and in particular, the Islay Scotch market is incandescent). I suppose that they could make the whisky with less peat if they wanted to. But why?
Bruichladdich is in a slightly more protected cove (Loch Indail) and as such may (just a theory on my part) have more flexibility in their use of peat. Bruichladdich Islay Scotch whisky ranges from virtually unpeated to Octomore II, clocking in at 167 ppm phenols. Remember I said Port Charlotte was a bit peaty for my taste when I first had it? Well, it’s at 40 ppm. The Octomore II is fully four times as peaty as the Port Charlotte (and that’s twice as peaty as the first Octomore was). I think that the use of peat, and how many times the spirit is distilled, should not be about dogma…it should be about good results: Do consumers like the taste?
Note: When I say “dogma” I am referring to some people’s assertion that there is a regional flavor profile or distilling style that is somehow etched in stone; there is no rule that says that all Islay malts must be peatier than others; there is no rule that says that only Irish whiskies can be triple-distilled; etc. Bruichladdich’s master distiller Jim McEwan and his team are not constrained by the expectations of the market for what an Islay malt should be. They are clearly willing to take risks and do their own thing. So far, the results have been outstanding: Bruichladdich has won many awards within the industry and the market has taken notice, as they are the fastest growing brand on the market.
The next posting will be about the history of Bruichladdich, cobbled together from a variety of sources. Then I’ll get back to the important stuff (the whisky!) and start to work my way through their many expressions. I will break them down into categories to make this a bit more tractable.
You must be logged in to post a comment.