
August 31, 2016

Bruichladdich’s Spanish wines

Of course not ‘wine’ as such, but The Laddie’s always been good at using the most unusual wine casks. If you want to learn more about the wines of the world, either you buy Parker’s (or Johnson’s, or Robinson’s) books, or you browse Bruichladdich’s back catalogue. Ha!

Bruichladdich 23 yo 1992/2015 ‘Douglas Clyne’ (48.9%, OB, valinch, bourbon/Figuero, cask #009 R09/125, 396 bottles)

Douglas Clyne is Bruichladdich’s engineer and Figuero is a well-know winemaker from Spain (Ribera del Duero). Most probably tempranillo. Colour: amber with orange hues. Nose: you’re nosing a blend of Hungarian Tokaji and Pedro Ximenez, with bags of raisins and overripe and dried figs and bananas. No ‘red’ notes that I can get, greatest of news. It seems that this finished worked. Mouth: rather weirder, but that was to be expected. Swiss cheese, blackberries, double cream, pipe tobacco, and simply ‘wine’. We’re quite far from Scotch whisky now, we’re almost close to brandy de Jerez, but without any added sugar. Which is fun, of course. Finish: long, spicier. Speculoos at cask strength (what?) and pencil shavings. That’s probably some European oak speaking. Comments: as they say, for the whisky enthusiast that already has everything. A rather good deviant dram – or winesky. SGP:561 - 79 points.

Bruichladdich 11 yo 2005/2016 (57.2%, Claxton’s, Rioja wine cask, cask #1605-1052)

So after Ribera, Rioja. According to the colour, it’s red Rioja, so probably tempranillo-led as well. Colour: amber/apricot. Nose: love Claxton’s new series, but this is a little hard. There are more used matches than in a boy scout’s pocket at first nosing, although that aspect tends to blend well with a cake-y and nutty side after just ten seconds. Oh and with plenty of walnuts, limey earth, and garden peat. And Cuban cigars. Well, it does grow on you, I have to say. With water: brand new leather, more used matches, and a funny gamy/smoky side, but after almost ten minutes, you’ll find some fresher fruity notes. A blueberry pie, perhaps (watch your teeth). Mouth (neat): a very spicy, and very strange arrival, quite un-whisky again. A lot of barbecued bacon, then fresh blackcurrant nectar, then various peppers, including green pepper. I find this rather appealing, given the unlikely pedigree. With water: cheese fondue and cigars. Much nicer than it sounds! Finish: long, on pretty much the same flavours. A little Cherry Coke? (apologies, I did not want to hurt anybody within the Scottish whisky industry). Comments: a ‘funny’ experimental premix that rather worked, in my opinion. SGP:451 - 81 points.

(thanks a lot Tom)

Check the index of all Bruichlladdich I've tasted so far