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Bruichladdich Brings Limited Port Charlotte Release To The U.S. For The First Time

Bruichladdich Distillery is finally bringing their Port Charlotte OLC:01 2010 to the U.S.

Released last year for retailers in the U.K. and E.U., this heavily peated Islay single malt Scotch whisky is part of Bruichladdich’s Cask Exploration Series. Port Charlotte was distilled in 2010 from a 2009 crop of Scottish barley from Inverness-shire. The liquid was originally matured in ex-bourbon, ex-Syrah, and ex vin doux naturel casks before being re-casked in a parcel of Fernando de Castilla’s Oloroso hogsheads in 2018.

“These Oloroso hogsheads are superb casks,” Bruichladdich’s head distiller Adam Hannett said, in a prepared statement. “They’re smaller than your average butts, so they’ve quickly left a lasting impression on this complex single malt.”

Port Charlotte OLC:01 2010
Port Charlotte OLC:01 2010 (image via Bruichladdich)

Bruichladdich bottled the 55.1% ABV Port Charlotte release onsite at their Islay distillery using spring water and it is non chill filtered. SRP for each bottle of this limited release is $129.99. Official tasting notes are below.

The Port Charlotte OLC:01 2010 will be replacing previous entries in the Port Charlotte range. Additional offerings in this series — Port Charlotte 10 and Port Charlotte MC:01 2009 — are available exclusively through global travel retailers.

Tasting Notes

  • Nose: Initially lovely earthy peat smoke and dark fruit, fig predominantly and toffee. As the aromas start to open soft peach and honey appear, and a nutty nougat note sets the tone. Baked orange and a hint of mulled wine spice. The peat smoke notes are constant and start to bring out some resinous woody aromas the longer you allow to open, the more depth you discover. More roasted coffee, syrup and citrus, more chocolate and crushed sea shells.
  • Palate: As soon as this dram touches your lips, you feel the soft oily texture and then, as it coats the palate, a subtle dryness changes the tone. The leading notes from the Oloroso cask and the peat smoke define the identity of the whisky but underneath there is a fruity sweetness from figs, orange and peach, and that nutty nougat note. With another sip, the darker notes of tobacco, boot polish, and more earthy smoke give a pepperiness that really draws you into this magnificent whisky.
  • Finish: The finish is dry, earthy peat smoke with lime and figs. A chocolate and vanilla note comes through and some salty, sandy character. Peat embers give a last hint of smoke.
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Robert Ham

Robert Ham is an arts/culture journalist from Portland, OR whose work has been featured in DownBeat, Pitchfork, Rolling Stone, and Village Voice.

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