Port Charlotte Islay Barley 2013

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Each of the Port Charlotte Islay Barley variants is a perfect example of what an Islay whisky can and should be. Not only was it created, distilled, aged, and packaged on the island, but the barley crop for this year's vintage was also grown in 2012 by seven of our Islay farming partners. To provide the barley for this Scotch whisky with an unmatched provenance, Raymond Stewart at Sunderland, Alastair Torrance at Mulindry, Donald and Andrew Jones at Coull, Mark French at Rockside, Ian McKerrell at Island Farm, Raymond Fletcher at Dunlossit Estate, and Hunter Jackson at Cruach took the risk of growing in difficult conditions. This eight-year-old single malt was aged in former American and former wine casks from the French Pessac-Léognan area.

Tasting Note by Bruichladdich
Nose: The nose opens with delicate floral notes of lily and geranium before warm orange zest and dried earthy peat smoke brings body and gravity. Banoffee pie and digestive biscuit come out from behind the peat smoke and carry forward this dram’s malty, fruity character. Cherry coconut and malted barley jostle with apricot and melon. The nose is so enticing; the sweetness of the oak and the outstanding rubbery, peppery phenolic notes are balanced perfectly with the fruit and floral style of our slow, careful fermentation and distillation.
Palate: The first taste is a wondrous thing; all at once, the salinity, the fruit, the light peat smoke, and the sweet oak show their presence in a whirl of complexity and entice you in to go again. There is great texture from the spirit, and its time resting in carefully selected oak allows a subtle almond note to combine with coconut, caramel, vanilla, and muscovado sugar. The peat smoke in this whisky is as beautifully balanced as ever, weaving through the components, highlighting them but not dominating. A dram that is gentle on the palate yet has a tremendous depth of flavour.
The finish again shows the balance we are looking for. The smoke, fruit, oak and floral notes melt into each other, and a beautiful creamy texture allows melon, peach and cherry to come through before dwindling into the dry embers of peat in the hearth.

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