Heavily peated treat: Smoky as hell, delicious as heaven.
The Bruichladdich distillery (pronounced brook-laddie) was established in the 1880s by the Harvey brothers. It operated for half a century, shut down and was resurrected in 2000 by a bunch of Whisky-loving business people. Then, the shiny rebooted Whisky-making operation got an esteemed Master Distiller, Jim McEwan, previously working at Bowmore. Bruichladdich reportedly produces 1.5 million liters of Spirit every year.
Among that sea of booze, there's a very special kind of Whisky: The Port Charlotte expression that comes in opaque green bottles as "a nod to the heavily-peated Islay category". It got its name from the nearby silent distillery, which stopped producing Spirits in 1929. This lovely vintage is made from local barley and was matured for ten years in a combination of first-fill Bourbon, Sherry, Tempranillo and French Wine casks. It's an authentic heavily peated Whisky with a full-bodied and rich dram with a long and peaty finish.
