Bruichladdich launches the first Islay Rye Whisky
Once again pioneering agricultural innovation in Scottish whisky production, the Hebridean distillery unveils The Regeneration Project
Bruichladdich Distillery remains at the forefront of whisky innovation with its third release in the Bruichladdich Project series: The Regeneration Project.
This latest launch is an Islay whisky made primarily from locally grown, Islay rye: a first for the distillery, the Hebridean island, and the first whisky to be classed as an Islay Single Grain Scotch Whisky.
The Regeneration Project wasn’t born out of commercial need. Rather, back in 2016, Bruichladdich’s Production Director, Allan Logan, and long-standing farming partner, Andrew Jones, had a conversation on how crop rotation could be beneficial for Andrew’s land at Coull Farm. Keen to combat the growing cost of agro-chemicals, avoid monoculture, reduce input and diversify his crops, Andrew decided to add rye to his rotation.
Rye has the ability to sequester excess soil nitrate and its fibrous root system increases soil drainage, helping to conserve moisture. Not only does this improve soil health, but it reduces costs for the farmer by being less reliant on artificial pesticides and fertilisers.
With no market, rye has never been commercially grown in Islay before. But keen to support its farming partner, Bruichladdich agreed to purchase Andrew’s entire crop if he was going to trial the alternative grain – and turn it into whisky.
Commenting on the launch, Douglas Taylor, CEO at Bruichladdich Distillery, said: “As a whisky distillery we are accountable for our impact from the ground up, and that starts with understanding where our essential raw ingredients come from, and how they are grown.
“We learned that rye is a hugely beneficial rotational crop which not only reduces the need for artificial input but improves soil health and structure - which matters.
“But with no market for Scottish grown rye, it begs the question - why would a farmer grow it? Well, we could buy it - and create a delicious whisky. All while supporting our vital farming partners, helping the environment and promoting soil health.
“Pursuing flavour while reducing our impact, The Regeneration Project is the start of something much bigger than whisky.”
Aiming to create the world's most thought-provoking spirits, the latest innovation from Bruichladdich Distillery is an example of how regenerative agricultural practices can positively impact both the planet and the flavour of whisky. With sustainability at the forefront, The Regeneration Project is testament to the distillery's vision to use its business as a force for good. In May 2020 Bruichladdich became the first Scotch whisky and gin distillery in Europe to become B Corp certified.
As the subject of climate change and support of the farming industry becomes more prominent, regenerative agriculture has the power to play a significant role in the sustainability of Scotch whisky and the soil health of its farming partners.
Although rye is more common in American whiskey production, making up approximately 5% of the value of total US whiskey, consumers around the world are continuing to explore the flavours of a more diverse set of grains. Currently, there has been little experimentation in Scottish Rye, with only a small number of distilleries releasing a rye whisky.
Bruichladdich hopes that the latest release will push the conversation further on the subject of regenerative agriculture and finding alternative solutions to modern farming practices.
Douglas Taylor continued: “As whisky makers, we must advocate and demonstrate how to keep value in the community, making sure we are doing all we can to help support our vital farming partners.”
Bottled at 50% ABV, The Regeneration Project is made up of 55% Islay grown rye and 45% locally grown Islay malted barley. Using a mix of first fill bourbon casks and first fill American Virgin oak casks, the whisky is non-chill filtered, colouring free and fully traceable.
A first for Bruichladdich Distillery, The Regeneration Project pushes the boundaries of flavour exploration. Peppery heat and waves of liquorice from the rye immediately come to the fore, balanced with a subtle maritime quality that speaks of the whisky’s all Islay maturation.
The Regeneration Project is part of a small batch of 1,800 bottles. Priced at £125, it is available online at www.bruichladdich.com.
Tasting notes
Colour: Golden syrup
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. Over time 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.
Character: A whisky of risk and reward; of breaking new ground. A chance to test our skills as distillers, learning and trialling new techniques to coax spirit from this first Islay grown rye using our traditional Victorian equipment. We have been rewarded with a unique flavour profile unlike anything we have distilled before.
About Bruichladdich Distillery
Bruichladdich Distillery is situated on the southwestern tip of the Hebridean island of Islay.
Bruichladdich Distillery crafts four different spirits:
Bruichladdich, unpeated Islay single malt Scotch whisky
Port Charlotte, heavily peated Islay single malt Scotch whisky (40PPM)
Octomore, the world’s most heavily peated Scotch whisky series (80+PPM)
The Botanist Gin, the first Islay dry gin
The distillery was first established in 1881 by the Harvey brothers. It survived through periods of closure including world wars and economic uncertainly, only to be closed for 7 years in 1994. The closure left all but two redundant.
The distillery was reopened by Mark Reynier, Simon Coughlin and Jim McEwan in 2001. The team have breathed new life into the community by keeping as much of their operations on Islay as possible. They installed a bottling hall in 2003, first grew Islay barley in 2004 (now 45% of annual production in 2020) and have since added additional warehousing to ensure all single malts are conceived, distilled, matured and bottled on the island. They are one of only two distilleries on the island (9 total) to make those claims.
The independently owned Bruichladdich was purchased by luxury spirits company Remy Cointreau in 2012. They continue to invest in the values of the business, in being Islay-based, and in the local community.
In 2020, Bruichladdich became one of the only distilleries in the world to be B Corp certified. They are the first gin and whisky distillery in Europe, and one of three globally, to be recognised for balancing profit and purpose.
Provided by Bruichladdich Distillery
