Bruichladdich 1991 31 Year Old - Ralph Steadman X Cask 88
"A practice almost entirely lost to the annals of time, the by-hand floor malting process captured by Ralph Steadman’s illustration is being recommissioned at Bruichladdich distillery. This cask was selected for its incredible complexity and remarkable balance."
Nose
Even the first impression is like a gust of salty wind over a freshly harvested field. Maritime notes mingle with oak, vanilla and honey, while gentle flavours of grain, lemon and exotic papaya unfold underneath. Here an old cask speaks with a dignified voice - soft but complex, never loud but full of depth.
Taste
The attack is creamy, almost oily, with a surprising lightness for its 50.6% vol. The flavour is reminiscent of lemon sweets and sugar syrup, followed by old oak and a hint of sweet malt, which elegantly picks up on the connection to the malt theme. Unripe mango provides a fruity counterpoint - an exciting interplay between youth and maturity, between structure and playfulness.
Finish
Long, spicy and steeped in oak. The finish is dry, with black pepper, a hint of burnt toast and a bittersweet flicker of honey and candy floss. Here the bourbon barrel resounds one last time - powerful, venerable, almost majestic.
Thoughts
This Bruichladdich is a prime example of what an old bourbon barrel can achieve if you give it time. No gimmicks, no overlaying with finishes or showmanship - just time, wood and the distilled heart of Islay. A whisky for quiet hours, for quiet conversations and deep thoughts.
Rating: 86/100 - Excellent (Marcel: 86 | Sascha: 86)
Preview Image Source: Cask 88
Further Information
Cask Type: Refill HogsheadCask Number: 2258
FAQ: The Most Common Questions
❓ Who is Ralph Steadman?
👉 Ralph Steadman is a renowned British artist and illustrator, known for his distinctive style. For this collection, he has created individual artwork for each bottle, dedicated to the craft of whisky.
❓ What is malting?
👉 Malting is the first crucial step in whisky production, in which barley is converted into malt. The barley is first soaked in water and allowed to germinate, which activates enzymes that later convert the starch into fermentable sugars. The germination process is then stopped by drying (usually with peat on Islay).
❓ Why is this 31-year-old whisky so mild in flavour despite its 50.6% alcohol content?
👉 The exceptional smoothness despite the high alcohol content is the result of 31 years of maturation in bourbon barrels. Over the decades, the sharp alcohol edges have smoothed out, while the cask has gently released its flavours into the whisky. The creamy, almost oily texture and the perfect balance between maritime Islay notes and sweet bourbon barrel influences create this remarkable harmony - a prime example of what time and patience can achieve in whisky maturation.