Port Charlotte Islay Barley

One of my first peated malts. Still working on picking up the underlying salt and citrus notes

Starts with heavy notes of leather that leads into strong peat and some smokiness. Spend a little more time enjoying the aromas and it begins to show you that briny sea salt, almost as if you're at the shore. Then it gets a little sweet. The first hit to the tongue is surprisingly mild and the sweetness can be almost honey-like, but it takes no time at all for the strong peat to come roaring in. After that, the brine is back with some brightness - maybe lemon. A peppery kick to finish will leave your tongue tingling.

Color: Natural light gold and several gradations darker and richer looking than fellow islanders, Lagavulin8 and Ardbeg10. Unexpected, given its short 6-year gestation in ex-bourbon American oak. Nose: maneuvering the 50% ABV, surprised to find a citrusy zestfulness and a hint of honeyed vanilla prior to catching the first wave of a raw, earthy peatiness, which evoked memories of slogging the bogs at Royal St. David's in Wales. Using Islay barley grown on 6 local farms, Bruichladdich is pushing the "terroir" aspect of their Port Charlotte expression by utilizing local sourcing, distilling, and aging. With a phenolic level of 40 ppm, it was interesting to see this translate into a boggy/vegetal style of peatiness with moderate smokiness. Once the palate survives the onslaught of peppered alcohol, the tongue is rewarded with a sweet dose of vanilla saltwater taffy along with a cascade of citrus fruits, and finishing pleasantly with toasted hints of smoked malted barley. A few drams of this unadulterated spirit will have you hugging the nearest tree, while your wife contemplates having the locks changed before you can get back in. :)