Bruichladdich Islay Barley 2014 – 70cl

This is the Bruichladdich terroir argument in a bottle: unpeated Islay malt made entirely from barley grown on eight farms within eleven miles of the distillery.

Bruichladdich, on the shore of Loch Indaal, has spent two decades championing the idea that where the barley grows changes how the whisky tastes. The Islay Barley 2014 was distilled in late 2014 and bottled around 2023, matured on the island and released unpeated at 50%, unchill-filtered. It's a single-vintage snapshot of a particular harvest — more specific and more personal than a standard house malt.

Cereal leads on the nose — digestive biscuit, hay and toffee — layered with orchard fruit (apple, pear, ripe banana, apricot), coconut, vanilla and honey, with a vein of wet flint underneath. The palate is creamy and generous: red and yellow fruits, lemon drop, a little anise and black pepper, vanilla custard and a touch of coconut. The finish is long and dry, with spice, liquorice, cereal and a pinch of coastal salt.

At £69.99 you're paying a small premium over the Classic Laddie for the provenance story and the extra polish that comes with it — and it genuinely tastes more refined. One for drinkers who like knowing exactly where their whisky comes from.

How to Serve

Neat in a tulip glass to start. At 50% a few drops of water lift the fruit and creaminess — it opens well, so add it gradually.

Where to Drink It

Black Rock in Shoreditch for the malt selection. Satan's Whiskers in Bethnal Green for something lively. Swift in Soho for a considered dram.

Food Pairings

Lovely alongside grilled langoustines. A plate of hard cheeses and quince also suits it well.