As the single grain come out of the still, it has a proof of 94.8 %, it has to be said that it is distilled in patent stills. Irish single malts are triple distilled and have a proof of about 80%. As for scottish single malts, they are double distilled and have a proof of around 68%. The Bruichladdich distillery has just distilled on Monday a 92% proof single malt. Thus, the distillery managers want to revive a more than three centuries (1695) tradition. Called usquebaugh-baul in those days, the Bruichladdich people fondly call it now “the perilous whisky”. After the most peated whisky, here the strongest whisky.

Would it put our lives at risk ?

I barely risk to imagine the bodily reactions this whisky may have when tasting on its own ? I would be curious to taste it even though. And what about asking Jim Mc Ewan to send us some samples ?

Is it not an additional plug ? Is the demonic character of people from the distillery going to leak out in this monster full of strength ?

Which range of aromas and flavours can be highlighted ?

What is the goal of the Bruichladdich people in resurrecting a practice which has maybe been rightly abandonned ?

The person I contacted at the distillery confided in me that the perilous whisky will be very fruity (especially lemon flavours), non peated, it should mature 10 years in cask. Some more information will be put online on the distillery website at the end of the week.

Texte original : Jean-Marc Bellier - Traduction : Corinne Pénisson