Benromach Vintage 2007 Cask Strength Single Malt Scotch Whisky Batch 1 750ml 
Bruichladdich Port Charlotte Vintage 2012 Islay Barley Heavily Peated Single Malt Scotch Whisky 750ml Bruichladdich Port Charlotte 10 Year Old Heavily Peated Single Malt Scotch Whisky 70cl
$175.00 $148.75
Port Charlotte 10 Year is a permanent addition to Bruichladdich’s portfolio and replaces the multi-vintage Scottish Barley bottling. Made using 100% Scottish barley from the Inverness Shire region. This 10 year old bottling matures in a variety of casks: 65% in 1st fill American whiskey, 10% in 2nd fill American whiskey, and 25% in 2nd fill French wine casks. Port Charlotte bottlings are the heavily peated single malt line distilled at Bruichladdich with the barley peated to 40ppm. Bottled at 50% ABV, it is non-chillfiltered and has no color added. Available beginning May 2018.
Port Charlotte’s long-awaited 10 year old, rich and smoky whisky made by the independently minded folks at Bruichladdich distillery on Islay. PC, as it’s known to its friends, is heavily peated to 40ppm, putting it up with Islay’s other heavy hitters. The resulting whisky is big and peaty with a maritime tang – the Bruichladdich team would claim that it’s because their warehouses are so close to the sea, we’re still undecided. In the end, the most important thing is the taste: it’s rather good.
Introduced as the flagship Port Charlotte expression produced by Bruichladdich in 2018, this 10 year old single malt from the Isle of Islay is a lip-smackingly smoky number indeed. It’s peated to 40ppm, and drawn from a combination of first-fill American whiskey casks, second-fill American whiskey casks and second-fill French wine casks.
Port Charlotte 10 Year Old is the first permanent release of Port Charlotte, which has won a Double Gold at SFWSC, and was voted Best in Class at Whiskies of the World in 2018. This flagship whisky showcases the signature smoky barbecue Islay character bottled in a new bespoke green glass vial.
Nose:
Salted caramel brownie, flamed orange peel, a hearty whack of seaweed.
Palate:
Oak-y smoke and salty sea air, paired with sweeter notes of Custard Cream biscuits and white grape.
Finish:
Ginger snaps, rye toast, drying peat smokiness.
