Review: Bruichladdich The Laddie Rye 7 Years Old

Rye, but make it Scotch. That’s the impetus behind a new release from Bruichladdich, the producer behind (among other things) Port Charlotte and Octomore, in addition to its namesake line. One of nine active distilleries on the Scottish island of Islay, Bruichladdich is the only one currently distilling rye. And its first rye release is a U.S.-only expression that’s finally hitting the market.

Looking beyond Islay, Bruichladdich isn’t the first or only Scotch maker with a rye. Indeed, the distillery credits Arbikie’s Highland Rye and InchDairnie’s RyeLaw as two inspirations. But it’s certainly a first for Rémy Cointreau-owned Bruichladdich, which began its rye experiments in 2017 and has since expanded to work with 15 local farmers on the project.

The Laddie Rye comes from a mash bill of 55% rye and 45% malted barley, all of which was grown on Islay. This first expression from Bruichladdich’s rye program was aged for seven years across first fill bourbon barrels and two types of virgin American oak casks, which were toasted but not charred. After blending, the liquid — categorized as an Islay single grain Scotch whisky — was bottled at 50% abv (100 proof) without chill filtering and at natural color.

Let’s see how it tastes!

Bruichladdich The Laddie Rye 7 Years Old Review

The nose is, remarkably, situated somewhere halfway between an Indiana-style rye and a young, grain-forward single malt. And it’s tough to say which influence registers first in the nostrils – or even which aromas come from which grain. A semi-sweet, herbal hit of sawgrass meets white pepper, ground anise, and lots of fennel seed; clove oil becomes more prominent with minutes in the glass. Concurrent to those notes comes a thread of nutty, young(ish) malt as well, which couples with toasted wood staves, sawdust, and blackstrap molasses. Scents eventually lean more toward baking spice and caramel, but when it comes to the first few sniffs, get ready to enjoy the ride.

A first sip is — perhaps thankfully — easier to suss out. This certainly drinks like a rye whiskey (er, whisky), and a baking spice medley quickly glides across the tongue. Flavors seem almost languorous, carried by a mouth feel that walks a razor’s edge between light and creamy. Vanilla custard and sweet mint gum build on further sips, with a little root beer folding into the fray. That creamy texture waltzes on through to the finish, with more Life Savers mints, light oak, and a hint of rose-infused simple syrup.

Reps from Bruichladdich have intimated this isn’t the last rye we’ll see from them, though the exact makeup could change, from grain bill to cask type and aging period. As a consumer, that’s great to hear, because this was a very good release out of the gate. American whiskey makers, take note: You’ve got some competition across the pond.

100 proof.

A- / $60

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