“if I wanted some weird whisky/wine cocktail, I could easily make my own”

I doubt it. First you would have to have the balls to put yourself on the line and raise the (not insignificant) money to buy a distillery with some quality old stock.

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No…I would just need a bottle of whisky, a bottle of wine, and a glass.

I’m not angry, either–I’ve been to Bruichladdich and love the folks there. I don’t get a lot of the criticism of them, either. As I said, I’m just not much interested in wine-finished whisky. I don’t think it’s the way forward.

six variations on the same spirit.

I just don’t get the anger. You don’t like it, don’t buy it. Bruichalddich have one of the best distillers in the business and they’re exploring the nature of fine whisky. Bourbon casks and Sherry casks were radical in their time. Given that the British trade with Bordeaux pre-dates the trade with Spain, and obviously America, by some centuries, it wouldn’t be surprising if Bruichladdich’s First Growth series wasn’t truer to the roots of whisky?

“My preference is for whisky that tastes like whisky”

What exactly IS that? 100 years ago you would have been screaming about the adulteration of whisky with Bourbon casks (I imagine this is what you now call “whisky that tastes like whisky”), 200 years ago your gripe would have been whisky “tainted” by Sherry casks.

“if I wanted some weird whisky/wine cocktail, I could easily make my own”

I doubt it. First you would have to have the balls to put yourself on the line and raise the (not insignificant) money to buy a distillery with some quality old stock. Then have the insight and vision to bring a distiller and cooper with the quality and experience of Jim McEwan on board. Then have the presence in the industry, the gravitas and contacts to source the finest oak casks from the greatest wine domaines on the planet (they’re the same as quality Sherry casks only better quality oak). Then walk a tightrope with your bank and your creditors to allow you to further mature these casks in your own warehouses for 9 months to 5 years.

yes, then you could easily make your own.

I’m not angry or offended–just not very much interested. They may not be finishing all of their whiskies, but it sure seems like an awful lot–it feels as though they’re doing it for no other reason than that they can (talk about clachan a choin!). A few weeks or a couple of months in a wine cask can’t possibly add much of anything in the way of real maturation, and seems designed only to leach some flavor from the cask’s former contents. Is there any real difference between that and just tipping a few ounces of wine into the cask? My preference is for whisky that tastes like whisky–if I wanted some weird whisky/wine cocktail, I could easily make my own.

I said the style was shambolic, not the outcome.

Oh dear, I’m just digging myself in deeper aren’t I?

However, I do want to chime in on the comment made by Mark Reynier
“And secondly, the ‘once only’ bourbon maturation law could soon be rescinded.”

I completely agree with John that this specific scenario seems extremely unlikely, but I don’t think Mark’s point is moot. We’ve been reading (here and elsewhere) about all of the experimentation being done by various US distillers.

While I can’t recall reading specifically about the use of refill casks (please correct me if I’m wrong), it doesn’t seem too outlandish that someone could produce a solid American whiskey with the right grain recipe and a 2nd or 3rd fill barrel. It just couldn’t be called Bourbon, right? We’ve already got some rye, wheat, and other whiskies on the market that don’t have the word “Bourbon” stamped on the bottle. Who know where this will go.

So maybe when thinking about the mid-term horizon (10-20 yrs perhaps?), considering the possibility of a severely diminished supply of ex-Bourbon barrels is smart.

Just a thought. Sorry that it’s a little off topic.

The people are passionate about what they’re doing and so happy to share their time and knowledge with you. Speaking as a Central Belt Scot, I’m certain that Islay is the friendliest place in Scotland. The whole experience fills you with optimism about the future of the whisky industry.

And that is still the point. It is an industry and Bruichladdich need to sell their whisky. Bruichladdich are a major local employer and must succeed to be able to continue as this.

The first phase of releases under the new regime were particularly memorable, in particular the older bourbon-cask releases like the 20, the 1970 vintage, and the first Legacy – all stunning.

For the second phase, Bruichladdich have been very inventive, partly through the necessity of selling inherited stock of varying quality, and partly because they are small and agile enough simply to try things out. I don’t like everything I’ve tried but some have surprised me (a Recioto finish – who would have thought!)

We are acclimatised to bourbon and various sherry casks. Yet this tradition is only a few decades old. How much of the reaction to Bruichladdich’s ACEing is due to the fact we are sometimes (well) out of our comfort zone? In the future I suspect that Sauterne finishes could become established as an entry point for new whisky drinkers.

And so to the new whiskies. They are still young and they are pricey but they scream good quality spirit matured in good wood. Each Port Charlotte release is taking us towards a new standard in the catalogue.

As an Octomore Futures owner I do share some of the concerns about the immature notes on this first release. I would have waited the eight years. But maybe I am just outside my comfort zone again – I do have 12 bottles to change my mind!

Bruichladdich is a business that is still in transition. Judge them when their own stock is fully mature. And enjoy the experiments while they last. No one is forcing you to buy them!

Bit of a mixed Statement Jarvis , things have to be managed to get Quality , just look at Cask Management and i’m sure Mark (R) will agree with this , you have to have a good system otherwise you will return to the days of where whisky was put into any old cask lying around and you ended up with an inferior product , hence the need to transfer to “other” casks to enhance the whisky . Back in the early 90′s both Bruichladdich and Ardbeg were just been used for effectively making spirit for Blending so they (Invergordon in Laddies case and Allied in Ardbegs ) didn’t seem to be bothered about the casks the spirit was put into . Luckily for us at this time Glenmorangie were getting pretty good at cask Management and when they reopened Ardbeg put it to good use . I’m all for Managed if the end result is excellent whisky !

“Personally I warm to the shambolic nature of Bruichladdich.”

Now taking this after the previous statement , if i was Duncan i wouldn’t be too happy with you saying his Management is shambolic……
LOL!

Do you think there was the same furore when Sherry casks were used for the first time: “Whisky… in Sherry casks? It’s madness – what are they THINKING!”

And Bourbon – Bourbon casks have only been around for 100 years or so, almost the blink of an eye in the history of the Scotch Whisky industry – who let those Edwardian shysters get away with it???

And is there not some statistic that OAK accounts for upwards of 60% of the final flavour of mature whisky? Surely we would be better off running down those in the industry who rattle on about how the purity and subtle qualities of their coveted local water contributes to flavour! As if.