Bruichladdich X4 Quadruple Distilled New Spirit 700ml 50%

An example of how spirit was originally made in the Western Isles of Scotland.

Details
700ml: 50%alc
Age: New-make
Region: Islay
Bottler: Bruichladdich Distillery
Release Date: 2008
Out-turn: 6000 bottles

Description
Here’s a very cool expression from Bruichladdich that showcases their truly progressive Isle spirit, quadruple distilled in the distillery’s original high-necked Victorian copper stills according to their 1695 Hebridean recipe. This unique spirit was the first quadruple distillation in 300 years from 100% malted barley.

The story behind this bottle is quite fascinating.
In 1695, travel writer Martin Martin visited the Western Islands of Scotland and referred to a quadruple-distilled whisky known as “usquebaugh-baul” and wrote what is probably the world’s first whisky tasting note: “…Four times distilled, and by this the natives is called Usquebaugh-Baul…[that is] usquebaugh, which at first taste affects all the members of the body; Two spoonfulls of this last liquor is a sufficient dose; and if any man exceed this, it would presently stop his breath and endanger his life.”

Usquebaugh-baul, pronounced ‘oosh-ker-vah-voll’ translates from the Gaelic as ‘perilous whisky’. Head distiller, Jim McEwan was naturally intrigued to see what the long-forgotten, four times distillation would give commenting: “If you want to know the whisky our Hebridean forefathers drank – this is it. Clear, strong, pure, flavoursome spirit – straight off the (illegal) still”

This distillation was also part of the experimental work at Bruichladdich distillery (always pushing the boundaries of whisky alchemy) by trying to find new whisky tastes and unusual flavour profiles.

Please note: The spirit is clear but may arrive to you with a slight yellow tinge in the liquid (like the photos attached). Speaking to the good folks at the distillery, they explained that tannins from the natural cork can colour the liquid slightly, however, they will settle out and deposit at the bottom of the bottle as a yellowish ring with the spirit clearing up. The distillery is really giving and chatting with them on a late night call (AEST), they added;  “These won’t affect the quality or taste of the liquid, so it can be poured/decanted carefully to avoid the sediment”