History,
Encapsulating Bruichladdich Distillery’s ‘farmer first’ philosophy, The Regeneration Project marks the first ever Islay Rye Whisky.
But, why rye?
Accountable for our impact from the ground up, we learned that rye is a beneficial crop which replaces essential nutrients which barley removes from the land. It not only improves soil health, but reduces the need for artificial input – keeping costs down for the farmer while being more environmentally friendly. But with no market for Scottish grown rye, why would a farmer grow it? Well, we could buy it. And create a delicious whisky while simultaneously supporting our vital agricultural community on Islay, helping the environment and promoting soil health.
After a conversation with our Distillery Production Director, long standing farming partner, Andrew Jones, grew the rye in 2017 – a first for the farmer, the distillery and the Hebridean island.
The Regeneration Project is the start of something bigger than whisky. This is innovation which keeps value in the community while pursing flavour and reducing impact – showcasing the true power and potential of reconnecting land and dram.
Tasting Notes,
Nose: Spice from the rye instantly comes through, accompanied with waves of liquorice, black pepper, cinnamon and nutmeg which also speak of the grain and showcase the unique characteristics that rye brings to the whisky. Toasted oak brings a resinous freshness, while chocolate limes add a touch of citrus to the heady mix. Overtime the Islay character is unmistakable, defined by maritime notes of the ocean, warm sand and delicate citrus and honey.
Palate: The softness of the whisky is counterbalanced by the rye’s spicy, peppery heat. Toasted Virgin oak brings sweetness with marzipan, vanilla and chocolate, beautifully complementing the spice of the rye and the citrus green fruit notes of the Islay grown barley. With real complexity, depth and contrast, a myriad of flavours are at play – each essential in telling the story of this unique exploration into distilling new grain.
Finish: While the nose and taste speak of the rye and its distinctive spicy, peppery profile, the finish is a homage to the oak, showcasing its delicate floral and fruity character. Sweet rich oak, ripe pear and green apple are followed by a delicate malty pastry, with vanilla custard settling on the finish.
Encapsulating Bruichladdich Distillery’s ‘farmer first’ philosophy, The Regeneration Project marks the first ever Islay Rye Whisky.
But, why rye?
Accountable for our impact from the ground up, we learned that rye is a beneficial crop which replaces essential nutrients which barley removes from the land. It not only improves soil health, but reduces the need for artificial input – keeping costs down for the farmer while being more environmentally friendly. But with no market for Scottish grown rye, why would a farmer grow it? Well, we could buy it. And create a delicious whisky while simultaneously supporting our vital agricultural community on Islay, helping the environment and promoting soil health.
After a conversation with our Distillery Production Director, long standing farming partner, Andrew Jones, grew the rye in 2017 – a first for the farmer, the distillery and the Hebridean island.
The Regeneration Project is the start of something bigger than whisky. This is innovation which keeps value in the community while pursing flavour and reducing impact – showcasing the true power and potential of reconnecting land and dram.
Tasting Notes,
Nose: Spice from the rye instantly comes through, accompanied with waves of liquorice, black pepper, cinnamon and nutmeg which also speak of the grain and showcase the unique characteristics that rye brings to the whisky. Toasted oak brings a resinous freshness, while chocolate limes add a touch of citrus to the heady mix. Overtime the Islay character is unmistakable, defined by maritime notes of the ocean, warm sand and delicate citrus and honey.
Palate: The softness of the whisky is counterbalanced by the rye’s spicy, peppery heat. Toasted Virgin oak brings sweetness with marzipan, vanilla and chocolate, beautifully complementing the spice of the rye and the citrus green fruit notes of the Islay grown barley. With real complexity, depth and contrast, a myriad of flavours are at play – each essential in telling the story of this unique exploration into distilling new grain.
Finish: While the nose and taste speak of the rye and its distinctive spicy, peppery profile, the finish is a homage to the oak, showcasing its delicate floral and fruity character. Sweet rich oak, ripe pear and green apple are followed by a delicate malty pastry, with vanilla custard settling on the finish.
Overall Rating
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