Bruichladdich 1984 Redder Still
| Category | SINGLE MALT |
| Distillery | Bruichladdich |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | 1984 |
| Bottled Year | 2007 |
| Age | 22년 |
| Cask Type | Château Lafleur Finish |
| Cask Number | - |
| Bottles Released | 4080 |
| ABV | 50.4% |
| Volume | 700 ml 750 ml |
| Label | - |
| Country | Scotland |
| Region | Islay |
Flavor Profile
Tasting Notes
아일라 서안 브룩라디를 감도는 청량한 바닷바람과 온화한 습기가 이 오래된 원액에 우아한 결을 새겨 넣었다. 샤토 라플뢰르 캐스크에서 마무리해 22년을 보낸 1984년 빈티지는 짙은 황금빛을 잔에 드리운다. 코끝에는 비터 오렌지와 등불 기름, 올리브유와 옅은 그을음의 향이 절제되어 감돈다. 50.4도의 도수가 멜론과 복숭아, 살구와 솜사탕의 단맛을 매끄럽게 이끌고 재 같은 훈연이 은은히 스치며 짭조름한 결을 남긴다. 여운에는 훈제 차와 곡물, 옅은 소금기가 길게 이어진다.
AITasting Notes
Colour
full gold
air Nose
quite beautiful at first nosing, elegant, sort of austere in a beautiful way, with lots of bitter oranges and lamp oil, soft lead pencil and a little olive oil. Gets a little fruitier with time (melons but more the skin than the flesh, not too ripe apricots, cider apples…) Gets seriously smoky after a moment, ashy, with also whiffs of charcoal. Also a little paraffin and new magazine (ink and paper). Drier and more elegantly austere than most recent versions we know
restaurant Palate
excellent! Much closer to the current versions in the sense that we have a lot of melons, peaches, apricots, gooseberries… Also sweets (candy-floss, Turkish delights). Other than that it’s quite malty, with again these oily feelings (olive oil) and something distinctly ashy and smoky
timer Finish
quite long, mostly on sugared smoked tea and cereals, with maybe a little salt in the background. Pretty excellent old Bruichladdich! 88 points. Bruichladdich 22 yo 1984/2007 ‘Redder Still’ (50.4%, OB, 4,000 bottles) This one was finished in Château Lafleur casks (not La Fleur-Pétrus, not Lafleur-Gazin), one of the very best Pomerols in my opinion, so even if I never really came across a claret-finished malt that was to my liking, I have high expectations. Very eye catching bottle by the way, should be a hit at Chinese New Year, if there’s any left