Port Charlotte Islay Barley 2011 70cl 50°
First Port Charlotte Single Malt to have ever been distillated exclusively from Islay barley, this 2011 release is perfectly fashioned, with unparalleled, crisp and lively balance, and a rich, strong but also mellow and sweet texture.
The Islay barley used for the distillation comes from 6 neighbouring farms, partners of Bruichladdich - Coull, Kynagarry, Island, Rockside, Starchmill, et Sunderland. Distilled in 2008, Port Charlotte Islay Barley is today the only, 100% Islay Single Malt peated to 40ppm*.
All the swift elegance of Port Charlotte's expressions may be found here, with light fern and hyacinth fragrances, over a layer of warm, crunchy peat. The iodized, lemony sea breeze that rise from the glass complete the flavours of barley dried over a peat fire. In the palate, sweet fruits - papaya, guava - and iodized notes contrast with the peat. A trail of pepper, lemon, caramelised, sweetened wood complete this amazing spirit.
*PPM - phenols parts per million, measuring the influence of the oily smoke peat infusing the germinated barley during the drying process. The longer the exposure, the highest the ppm value is. A well peated Islay whisky reaches a 40-50 ppm. But every whisky still develops its very own character and mouthfeel sensation, depending on the style of each distillery.
Port Charlotte is a whisky distillery located on the isle of Islay, which has been established by the neighbouring Bruichladdich distillery.
It has been established in the buildings of the former Lochindaal distillery. Located in the heart of the Port Charlotte village, Lochindaal has been founded in 1829 by Colin Campbell. It had to close down in 1929, hit by the prohibition laws enforced in the United States. Bruichladdich announced the creation of a new distillery in 2007, and today Port Charlotte produces the peated whiskies of the Bruichladdich group, together with the Octomore editions bought back in 2012 by the Remy Cointreau group.
A rare fact in Scotland, the Bruichladdich distillery (“Bruk-ladie”) uses a brewing vat in open air. Its onion-shaped stills have a very flat bottom and a long neck. During the distillation process, the alcoholic vapours rise very slowly, imparting to the whisky its elegance and refinement.