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The return of the Bruichladdich The Classic Laddie. This is without a doubt the most important whisky release in the history of Bruichladdich, and very much a landmark for the new distillery management team, headed by Master Distiller Jim McEwan. It was an intensely emotional day, in the late winter of 200/2001 when the then new owners of the distillery broke the padlock on the Bruichladdich gates and took charge of the charismatic but much neglected Victorian distillery on the far west Atlantic coast of Islay. Since then, it's been a roller-coaster ride for the current management, and many said they wouldn't make it. But they persevered, and fought. And they're still here.

This spirit, malted from only Scottish barley for authenticity, slow fermented for purity, trickle distilled for creamy texture and cask-filled at 70% for extra flavor, quietly slumbered in their Loch-side warehouses for the ten (10) years. The whisky was then bottled on 9/11/11 at a special ceremony at Bruichladdich. This Islay dram is classic Bruichladdich, 85% American oak, 15% Sherry cask, non-peated, and bottled at 46% with no chill filtration and never any coloring added. The whisky is brilliant, reminiscent of the original Fifteen year old.

Color: Sunlight on fields of early summer barley

Aroma: The bouquet is brilliant. Opening with barley sugar and a hint of mint before leading into the most wonderful notes of freshly cut wild flowers; buttercup, daisy, meadowsweet, myrtle, primrose and cherry blossom. The cleanliness of the spirit is remarkable. As the seconds tick by, more aromas rise from the glass, little zephyrs of spindrift and sea pinks reminding you that this spirit is matured exclusively by the sea. After some four or five minutes and with the addition of a little water, caramelisd fruits drift onto the scene; lemon drops and honey, tangerine and tablet\

Palate: The palate entry is so refined and refreshing, the sweet oak and the barley arriving together sending the taste buds into raptures. The fruits from distillation drift in on an Atlantic breeze and pop on the tongue like champagne bubbles. A combination of ripe green fruit, brown sugar and sweet malt bring closure. A taste back in time, a realisation that not all single malts are equal and to achieve the absolute optimum, you must use barley that is made in Scotland.

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