Black Art by Bruich­lad­dich

Esquire (Singapore) - - Contents -

Usu­ally, peo­ple wanna know what goes into their drink, but with Bruich­lad­dich’s Black Art se­ries the proof is in the tast­ing. For­mer master dis­tiller Jim McEwan over­saw the pre­vi­ous in­car­na­tion of the se­ries, while cur­rent dead dis­tiller Adam Ham­nett took the reins for 5.1 and with the lat­est 6.1. Con­tin­u­ing the se­crecy of what goes into each edi­tion, the 6.1 is no dif­fer­ent. What we do know is that it’s a 26-year-old un­peated Is­lay sin­gle malt Scotch whisky that’s non-chill fil­tered and free of colour­ing. It’s also lim­ited to 18,000 num­bered bot­tles. The spirit used in the 6 is some­thing that Ham­nett worked with since he started in the ware­house. It was re­casked once be­fore it be­came this fi­nal itin­er­a­tion of Black Art 6.1.

Nose-wise you’re re­minded of dark choco­late and charred oak from a re­cent fire. As the whisky opens, there’s a sweet­ness of brown sugar. It tastes fruity, oaky. There’s the ghost of vanilla. It’s like rid­ing a buck­ing horse as the flavours swirl and shift. It’s a puz­zle that’s hard to fig­ure out, but you’re en­joy­ing your­self as you’re try­ing to solve it.

Bruich­lad­dich’s Black Art 6.1 (700ml) re­tails for SGD650 and is avail­able at La Mai­son du Whisky. For those, look­ing for a taster, Black Art 6.1 is avail­able by the dram at Jig­ger & Pony at Amara Ho­tel and re­tailsfor SGD79 for 45ml.

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