Just before Tasting Day # 9 – The Bruichladdich Journey from The Tasters Club and the first official presentation of THE CLASSIC LADDIE, PORT CHARLOTTE and OCTOMORE that are coming to Greece by B.S. KAROULIAS, we have the great pleasure of tasting the 3 labels and transferring our experience through The Likker reviews. We start with Bruichladdich Scottish Barley The Classic Laddie. The old participants in our tastings will remember the exquisite Bruichladdich The Laddie Ten that we had tried at Tasting Day # 4 – Robert Burn’s Night, they will have the chance to experience how a N.A.S. performs at 50% and complete their Tasting Note with this new bottling.
Bruichladdich Scottish Barley The Classic Laddie was created by Master Distiller Jim Mcewan in selected barrels to showcase Bruichladdich’s classic floral and elegant character. Unpeated is the signing of bottling, which characterizes the Bruichladdich The Classic Laddie Scottich Barley. Made from 100% Scotch barley, it matures throughout its life in premium American oak barrels on the shores of Lochindaal. The quality of the materials and the delivery of the distillation guarantee the result.
Bruichladdich Scottish Barley The Classic Laddie Tasting Notes
Color: Soft gold
Nose: It starts with barley, sugar and a hint of mint. Pretty flowery with chamomile, cherry blossom. Bread flavors and Lemon Curd, predispose you for the continuity. Adding water emits vanilla, as well as its woody character.
Palate: Fresh start, full body and butter to have the first say. Combination of pepper and pear as well as brown sugar. After we left it to rest and, with the addition of water, we lowered its alcohol, it became even smoother. It gave us mint and Ginger for the finish.
Finish: Pleasant and balanced finish.
Do not be afraid of adding water, it will help the distillate to open and give you features you did not find before.
CATEGORY: Single Malt Whisky
REGION: Isle of Islay
DISTILLERY: Bruichladdich Distillery
OWNER: Rémy Cointreau
ABV: 50 %
SIZE: 700 ml.
PRICE: 51 €
Article by: Yiannis Milionis