Elements of Islay, an independent whisky brand, has launched its limited-edition whisky Beach Bonfire, into global markets following an initial launch at Islay’s iconic whisky festival Fèis Ìle earlier this year.
The team wanted to create a whisky that captured “the essence of the island’s rugged wilderness and transport the drinker to the heart of this untamed land with each sip.” Head Blender Oliver Chilton, it is said, “took inspiration from a bonfire night where colours, smoke, flames, and sand all collided on a beach – truly representing the unique spirit and terroir of Islay.”
The new release, bottled at 54.5% to be consistent with Elements of Islay’s core range, is matured in new oak, bourbon refill and sherry casks. Similarly to the rest of the range, Beach Bonfire is non-chill filtered and retains its natural colour.
“We’re thrilled to be releasing Beach Bonfire to markets across the world following its limited release at Fèis Ìle 2023,” said Elixir Distillers Head Blender, Oliver Chilton. “Beach Bonfire takes three distinct Islay spirits matured in a variety of different cask styles to bring a singular location and experience to life through flavour. The chance to condense and reimagine the incredible atmosphere of Islay’s coast by bonfire light into a glass of whisky is another step on our journey as blenders.”
Elements of Islay, Beach Bonfire, 70cl, 54.5% ABV, RRP £79.95, $115.00, €85.00 is available in key markets across Europe this month. It will be rolled out to Asia and the US from 2024,
Official tasting notes are below.
- Nose: Oyster shells and bonfire smoke blend with rich baking spices and subtle notes of cherry and tarragon. Hints of mint and black pepper temper lemon oil and caramel cooking on a wood burning stove.
- Palate: Bourbon-soaked Amarena Cherries, with baked vanilla pods, cinnamon and light ginger are surrounded by rich wood smoke. Touches of traditional, medicinal Islay peat play against a wonderful herbaceous character.
- Finish: Warm and long, with more wood fire and soft brown sugar. A gingerbread spice starts to develop long after the last sip.