Bruichladdich Rare Cask 1986

Distillery Background and History

Bruichladdich Distillery, located on the Rhinns of Islay, Scotland, was founded in 1881 and experienced periods of dormancy before being revitalized in 2001, later acquired by Rémy Cointreau in 2012. The Rare Cask Series highlights rediscovered, long-forgotten casks, giving rare, character-rich expressions of Bruichladdich’s heritage. 

Master Distiller and Production Philosophy

This release aligns with the vision of then Master Distiller Jim McEwan, who in 2012 chose to “supercharge” this expression by re-casking it, emphasizing time, cask legacy, and minimal interference, letting the whisky’s character organically emerge. 

Source of Ingredients (Grain, Water, Yeast)

Specific sourcing details for this edition remain undisclosed. Bruichladdich commonly uses 100% Scottish (often Islay-grown) barley, and water from local sources, including Bruichladdich Loch and the Octomore spring. 

Distillation Process

Made with traditional copper pot stills. This Rare Cask expression is valued for its aged complexity rather than novel distillation techniques. 

Maturation & Cask Information

Distilled in 1986 and aged for 30 years. Initially matured in Oloroso sherry butts until 2012, it was then transferred into Pedro Ximénez (PX) sherry butts for finishing. Bottled at 44.6% ABV without chill-filtration or added coloring. Limited to approximately 4,200 bottles. 

Tasting Notes

Nose: Deep, rich sherry character—dense dried fruits like figs, plums, chocolate, candied orange peel, sticky toffee pudding, and roasted nuts. 

Palate: Dense and luscious—marriage of dried fruit, rancio, dark chocolate, tobacco, citrus tang, buttery toffee, and a nuanced herbal edge. 

Finish: Exceptionally long — lingering waves of cherry liqueur, rich honey, earthiness, subtle sea salt, and gentle lingering smoke. 

Food Pairing Suggestions

Pairs beautifully with dark chocolate desserts, dried fruit cake, pecan pie, aged blue cheese, or rich herbal stews — each enhancing the sherried richness and complexity.

Serving Suggestions and Ideal Glassware

Best enjoyed neat or with a few drops of water to unveil deeper aromas. Serve from a Glencairn glass at 17–19 °C to savor its layered character.

Storage and Aging Potential

Store upright in a cool, dark place. At 30 years of maturation, the whisky is fully mature; further aging in bottle will preserve rather than enhance its profile.

Grain Type & Mash Bill (if applicable)

Single Malt Scotch—made entirely from malted barley. Full mash bill details not disclosed.

ABV (Alcohol by Volume)

44.6%