Bruichladdich 18 Years

Distillery Background and History

Bruichladdich Distillery, located on the Rhinns of Islay, Scotland, was founded in 1881 by the Harvey brothers and became known for its unique unpeated style. It experienced closures throughout the 20th century but was revived in 2001 and later acquired by Rémy Cointreau in 2012. Committed to terroir and innovation, the distillery emphasizes use of Scottish—and often Islay-grown—barley and traditional Victorian-era apparatus, with an artisanal, non-automated process.

Master Distiller and Production Philosophy

The distillery’s modern renaissance was led by master distiller Jim McEwan and is now shaped by Adam Hannett. The ethos focuses on high-quality, traceable whisky rooted in provenance, with minimal intervention, terroir-driven ingredients, and clear, unpeated expression.

Source of Ingredients (Grain, Water, Yeast)

Barley is sourced entirely from Scotland, with a growing share produced locally on Islay since 2004. Water comes from local sources including Bruichladdich Loch, local burns, and the Octomore spring. Yeast strains are proprietary, chosen to preserve the whisky’s purity and complexity.

Distillation Process

Utilizes traditional copper pot stills—two wash stills (12,000L) and two tall, narrow spirit stills (11,000L each), along with an adjustable Lomond still. The process is gravity-fed and largely artisanal, relying on skilled craft rather than automation.

Maturation & Cask Information

Matured exclusively on Islay, primarily in ex-bourbon casks with a minority of Sauternes and port wine casks. Some sources describe additional treatment in Sauternes & port for nine months before bottling. Bottled at 50% ABV.

Tasting Notes

Nose: Full-bodied and fragrant with honey, butterscotch, citrus orange, vanilla, floral hints, and a light coconut creaminess.

Palate: A medley of tropical fruits (peach, melon, guava), floral sweetness, honeycomb, barley sugar, toasted oak, with subtle spiced warmth (ginger, cinnamon) and coastal salinity.

Finish: Long, balanced finish—elegant oak spice with lingering sweet fruit and gentle minerality.

Food Pairing Suggestions

Pair with citrus fruit tarts, crème brûlée, mild blue cheese, smoked salmon, or honey-glazed chicken—these bring out the whisky’s floral sweetness and toasted oak nuances.

Serving Suggestions and Ideal Glassware

Best enjoyed neat or with a drop of water to open aromas. Serve in a Glencairn glass at 17–19 °C to highlight fruit, honey, and subtle oak character.

Storage and Aging Potential

Store upright in a cool, dark place. This 18-year-old is fully mature; further bottle aging won’t drastically change its profile. Keep it well-sealed for long-term enjoyment.

Grain Type & Mash Bill (if applicable)

Single Malt Scotch – 100% malted barley (unpeated).

ABV (Alcohol by Volume)

50%