Heavy on the citrus, and incorporating the influence of local forest, this single malt from the Orkney Islands was distilled in June 2011 and has matured for 8 years. A few more years would seal the whisky’s strong development, yielding approximately 339 bottles at cask strength 65.70% ABV.
| Distillery | Orkney Island |
| Region | Islands |
| Age | 8 years |
| Distillation Date | June 21, 2011 |
| Cask Type | Refill Hogshead |
| Peated? | No |
| Re-gauge ABV | 65.70% |
| Re-gauge Litre of Alcohol (RLA) | 156.1 litres |
| Re-gauge Date | September 2018 |
| Bottles | 339 |
| Cask Number | DRU 18A367 #21 |
Nose – Florentine biscuits heavy with candied peel, honey, fresh pine resin.
Palate – Pineapple juice and lemon popping candy. Toasted Brioche.
Nose with water – Gummy strawberries and sherbet lemons. Muscovado sugar.
Palate with water – Sharp burst of lemons, turning to grapefruit. Ashy finish.
On the nose, this Island Malt offers notes of signature honey sweetness, binding a chewy florentine of citrus peel and candied fruit. The fresh smell of pine and its resin, slightly charred by the circular saw abounds. When water is added, a huge sweetness emerges, like all kinds of gummy sweets – but particularly those huge strawberries that get stuck in your teeth.
On the palate, this whisky is a society wit – it makes a point sharply and fast, leaving the audience reeling. Without water it prickles on the tongue like concentrated pineapple juice and pop rocks, with just a hint of something toasty in the background. After water is added, the sweetness burns away quickly, leaving a long, dry finish of ruby grapefruit grilled over embers.
Though cultivation of bere retreated from the Scottish mainland over the centuries, it never disappeared from Orkney. In the windblasted far North, a crop with a shorter growing season and higher tolerance for adverse conditions is just what’s needed. Local bere has helped generations of Orcadians make biscuits, baked goods and whiskies. The crop is back in fashion these days, and the agronomy institute of Orkney is conducting research into this heritage crop, with a view to expanding production locally and in places where cultivation died away centuries ago.
Orkney island malts still import barley from the mainland, but as bere gains a stronger foothold and the pressure to produce more artisanal products takes hold, the mash bill and the character of these malts may well change.
Laid into a refill Hogshead in July 2011, this is exemplary of the Orkney island style. Lightly peated with a floral smoke, the 8 year old spirit is nonetheless mild and fragrant, though the current high abv. means that it would still pack a punch if bottled without adding water to tame it a little.
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