Table Of Contents
The Details
| Rating | 92 |
| Style |
Scotch Whiskey |
| Produced In |
Islay Scotland |
| ABV | 50% |
| Availability | Year Round |
| Price | $179.99 |
| Reviewed By | |
| Review Updated | 2024-03-25 |
Bruichladdich Eighteen Scotch Review
In early 2024, Bruichladdich announced two new, ongoing expressions in a lineup it’s branding as “Luxury Redefined.” The first is an 18-year Islay single malt, matured primarily in ex-bourbon barrels; the blend also includes some Scotch finished in Sauternes and port casks, then vatted for nine months before bottling.
The first release in what is likely to become a permanent release is composed entirely of unpeated whisky distilled in 2004. (For contrast, the distillery’s Port Charlotte and Octomore labels featured peated and heavily peated Scotch, respectively.)
Before we dive into the liquid itself, let’s talk about the packaging, as this is almost certain to stand out on shelves. Each bottle is ensconced in a bespoke blue paper wrap made from recyclable materials. According to Bruichladdich, the packaging is completely plastic-free and made using 100-percent green energy. For paper-based packaging, it’s quite pleasing to the eye and can also be removed to reveal the standard, labeled glass bottle underneath.
Now let’s see how the whisky tastes!
Bruichladdich Eighteen: Stats and Availability
Bruichladdich Eighteen has a suggested retail price of around $180 for a 750-milliliter bottle at 100 proof. It’s a regular release in the distillery’s high-end, unpeated lineup. I wouldn’t expect this bottle to command a significant premium above that price; indeed, some online retailers have bottles listed at or just under MSRP.
Bruichladdich Eighteen Review
As with all of VinePair’s whisky reviews, this was tasted in a Glencairn glass and rested for at least five minutes.
Nose
The nose is a vexing creature from the start. In front of any fruit, smoke, wood, or pronounced sweetness comes creamy dairy — a soft and freshly cut brie cheese. Up next come toasted grain and coconut shavings, chives, bitter melon, lemongrass, and a very dark balsamic vinegar that doesn’t fall into acidic territory.
More time in the glass brings the fruit I was expecting, both funky and ripe: apricot and passionfruit. Additional sweetness comes with time, a touch of brown sugar and diluted treacle.
The very end of the nose also brings notable floral notes, especially lavender, along with a light, look-away-and-you’ll-miss-it wisp of smoke. It’s a complex mix of aromas that quickly morphs between savory, sweet, vegatal, and fungal.
Palate
First sips bring flavors more closely in line with my initial expectations, especially compared to the nose. Milk caramel is up first, bolstered by a rich and creamy mouthfeel that glides slowly but deliberately over the palate. The caramel progresses toward darker and oakier with each additional return, building gradually to a leather, sweet, vanilla-forward characteristic.
Fruit really blossoms on the third sip and beyond: passionfruit, papaya, pear, and greengage, and the midpalate features a welcome interplay between sweet and sour. A hint of salinity follows, coupled with a light dusting of cocoa and baking spice.
The tasting experience writes quite the narrative, marching from caramel to wood, then ardently toward both sweet and tart fruit, then finally leaning toward spice at the back of the palate.
Finish
Salinity builds from the back of the palate through the finish, as does citrus zest and tropical fruit. (It’s not dissimilar to the minutes after licking a lime salted rim.) The finish also boasts a heavier floral character than the palate. I searched for some of that vegetal, earthy “funk” here as well, but found only thin threads in that regard.
Bruichladdich Eighteen Rating
92/100
Recap
Bruichladdich Eighteen is likely to please existing fans. With mixed savory components on both the nose and palate, it may command a steeper learning curve from folks newer to the brand. It’s a Scotch to drink with friends, and experienced sippers are likely to have a field day based on the depth and breadth of aromas and flavor notes. I’m happy this was bottled at 100 proof, and I’m looking forward to revisiting this bottle down the road for some inevitable changes due to oxygen exposure. This whisky evolved heavily in the glass; I wouldn’t be surprised to see the same thing happen in the bottle.
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