Bruichladdich The Organic 2009 Mid Coul Farms

2011 version. OK dram.

The nose starts with gooseberries, charred hay and slightly soured milk then a seaside rocky minerality and cocoa powder dusted prunes followed by lemon zest, grapefruit and charred orange peel that transitions to ginger, cloves and driftwood with low ethanol burn. The taste is a thin mouthfeel starting with a moderate bitter and sour spice that slowly fades to gooseberries, charred hay and Greek yogurt then a seaside rocky minerality and cocoa powder dusted prunes followed by sour lemon candy, grapefruit pith and charred orange peel that transitions to black pepper, ginger, cloves and driftwood with medium ethanol burn. The finish is short with sour lemon candy, charred orange peel, hay, mild black pepper, light seaside rocky minerality and driftwood. Overall, this is an average whisky that the initial aromas out of the glass were a strong astringency with sour berries and funky milk as if you were flambéing gooseberries with vodka and your significant other managed to release a large formula burp out of your freshly fed child right into your face. After a few minutes, the aromas settle down and aren’t as off-putting with the astringency softening but never fully fades along with sour berries, a smoky farm funk, sour citrus and wet wood that carries over to the palate with a spicy start that eventually fades to similar notes on the nose and finishes short. Thanks @ContemplativeFox for the generous sample and opportunity to try this one.

Seafront nose. Lovely subtle sweetness, white choc aftertaste. Faint almond/ blossom nose. Super-clear and delicate. Non-peated. Slight syrupy mouth feel. Hay aftertaste

Rating: 14/23 N: Light, grassy, a bit of varied citrus sweetness (citron, grapefruit, orange). The grass turns a bit vegetal, which then starts giving me a little wet wood. P: Light, grainy, some citrus (citron most of all). It's even a bit harsh. I do get some light malt and a hint of wax or perhaps sort of oily bitterness that runs into some alcohol flavor. It's a clean alcohol flavor, but it's definitely still there. There is a touch of grass that hasn't completely dried out yet here, but it doesn't turn vegetal. I want to say there's spice, but really it's more harsh than spicy. There is some wood that has a bit of character to it though. F: The oily bitterness lingers with the grass, harshness, and an occasional touch of sweet malt. The alcohol is still present. - Conclusion - This is the black sheep amount this, Bere Barley, and Islay Barley. They all taste young and kind of light, but this doesn't have much in the way of richness or complexity to counter that character. The grain here really comes through, making it taste like the youngest of the three and it's even a little harsh. This is the only one of the three that I'm not actually sure I like. I'm looking at at least a 12 here though. This is more complex than Dewar's 15 The Monarch (13), though it has some similar oiliness and is harsher. I don't think I actually have an unpeated malt that I would rate a 14 on hand, but I do have Loch Lomond 12 (16), which is smoother, more balanced, and just generally much superior. Because of the harshness, I'm still considering putting this down with Dewar's 15 at a 13. On the other end, there is no way this earns the 16 that I gave Loch Lomond 12. I think I'm going to land on a 14, which is higher than I thought I would go after my first sip.

Nice but rather forgettable dram.

Nose: Tropical fruit, vanilla, clotted cream Palate: Slight waxy mouth feel, citrus, salted butter, Graham crackers with a medium floral finish Nose showed more complexity than palate