Bruichladdich Launches The Biodynamic Project
Bruichladdich has launched The Biodynamic Project, the second in a series of small-batch experiments taken from the inner workings of Head Distiller Adam Hannett’s sample room.
Bruichladdich The Biodynamic Project was created from a Westminster crop of barley planted and harvested in the summer of 2010 at the biodynamic certified and carbon-negative Yatesbury House Farm. Distilled at Bruichladdich in 2011, it was matured for 10 years in first fill ex-American oak casks and bottled un-chill filtered and coloring free at 50% ABV as the world’s first biodynamic Scotch whisky.
The Biodynamic Project is described as having aromas of “ripe peach, vanilla custard, candied orange, turkish delight, dried apricot, brown sugar, barley straw, crisp apples, poached pears, and syrup.” On the palate, it has “a succulent mouthfeel, with peaches, creamy vanilla, caramel chocolate, gentle oak, floral notes, honeysuckle, rose, and geranium.” It concludes with “citrus notes, marine air, toffee, and long lasting notes of malt sugar and porridge” on the finish.
Bruichladdich The Biodynamic Project is limited to 5,000 bottles and is available exclusively via the Bruichladdich website at a price of £100.00 for a 700 mL bottle.
Photo credit: Bruichladdich.
Source: Bruichladdich.