It’s times like these you really wish for a Time Machine.
Because, surprisingly, No one knows what the original Bruichladdich of 1881 actually tasted like!
There are neither bottles in existence nor tasting notes. What would it have
So, The Port Charlotte Peat Project sets out to answer this conundrum.
This single malt whisky, distilled from heavily peated barley at Bruichladdich
Distillery, is called Port Charlotte to differentiate it from the traditional, unpeated
The Peat Project is distilled from barley peated to 40ppm, and matured in
American Oak, in warehouses at the nearby village of Port Charlotte.
It is a multivintage, assembled from several different vintages and harvest
characteristics, for intriguing complexity.
The Peat Project replaces the previous releases of 3D, PEAT and An Turas
A CLEVERLY COMPLEX, PEATY SPIRIT WITH STRONG INDIVIDUALITY OF CHARACTER, AND ABSOLUTE INTEGRITY.
A PEAT SMOKINESS WITH VANILLA SWEETNESS. FOLLOWED BY SPICY BLACK PEPPER & LEMON SPICINESS, THEN LITTLE WAVELETS OF SALTINESS.
WAITING PATIENTLY TO EMERGE ARE NUTMEG, CINNAMON, WILD MINT AND THE MALTY SWEETNESS OF SPRING BARLEY.
BRILLIANT CREAMINESS. THE TEXTURE, LAYER UPON LAYER, IMPARTS AN EVENNESS OF FLAVOURS ACROSS THE PALATE AND COOLS THE PEAT FIRE WARMTH.
A BEAUTIFUL WALTZ OF AROMAS, SCENTS, FLAVOURS AND FEELINGS MOVE ACROSS THE PALATE.
AN EXTRAORDINARY MIX OF VANILLA SWEETNESS AND PEAT SMOKE WITH A SPLASH OF GREEN FRUIT SYRUP AND IT LINGERS LONG & MELLOW GIVING TOTAL SATISFACTION.
A CAPTIVATING & UPLIFTING EXPERIENCE TO ENJOY THE ART OF TRADITIONAL HANDCRAFTED DISTILLATION.
In the mid nineteenth century, 4000 acres of malting barley were grown on the island of Islay, but due to The Great War and its Islay casualties, the yield
collapsed to zero.
The programme by Bruichladdich to re-establish the cereal on the island now means 800-1000 tons, a quarter of the Victorian era yield, is now harvested for Bruichladdich.
You can buy Bruichladdich Malt Whisky from:-