I’ve been looking forward to this one!
Now Bruichladdich have their core range pinned down, it seems their main avenue of creative weirdness has been channelled into their Micro Provenance series, a set of single cask whiskies produced with unique formulae.
The labels spell out every detail of their production and the series endeavours to do things that haven’t been widely done before in the industry.
The defining trait of this bottling is a full ten years in a Spanish red wine cask. It’s not unusual for a whisky to be finished (or *ACE’d, in Bruichladdich vernacular) in a wine cask after years in a Bourbon barrel, but full term maturation is a lot less common.
Let’s get it in the glass!
Nose: Menthol, sandalwood, crystal ginger, tequila with salted limes. Dusty icing sugar and sherbet. With water, still lots of salty citrus notes, but opening up to cake batter, red grapes, sour cherries and plum flesh.
Body: Very silky and buttery, even with a fair whack of water added.
Palate: Cranberries and hot cinnamon. Big, raw, chilli pepper burn. Yowzer. Needs water on the palate for sure.
At 40-50% ABV we get a lot more character. More salty citrus, but served in an egg custard tart. Nutmeg, raspberries, sour guava, and bitter green apple skin with developing white pepper.
Finish: Long and warm. Becomes malty, oaky, and dry, with baking spice and vanilla double cream.
This is a lovely dram. Really solid core character of the distillery (malty citrus, buttery palate, coastal saltiness) and the wine cask has imparted a notable but delicate influence on the whisky.
Really looking forward to tasting more in the series! They release more every now and then through online tasting packs on their online shop so do keep an eye out.
You can get this (and other) Micro Provenance bottling exclusively through the Bruichladdich online shop.