The Brora 10th Release Diageo Special Releases 2011 is a distinguished 54.7% ABV whisky, meticulously bottled in 2011, with a limited run of 1,500 bottles. This exceptional spirit hails from the renowned Brora distillery in the Highlands, originally known as Clynelish. It has been aged for 32 years, having been distilled in 1978 and matured in refill American and European oak casks, which impart a rich complexity to the whisky. The presentation box further enhances its allure, making it an exquisite collector's item for whisky aficionados. Brora’s coastal Highland style is celebrated for its lightly peated whisky with a distinctive waxy character.
The bouquet of the Brora 10th Release begins with sooty and ashy aromas that quickly evolve into smoky, coal-like, bonfire, and mineral-forward scents. It presents an austere profile with subtle medicinal notes such as camphor and antiseptic. Over time, the nose reveals layers of white fruits, peaches, eucalyptus, menthol, game, petrol, and flints. Adding water enhances its complexity, unveiling additional herbal, mineral, and oily nuances. The palate is robust, peaty, and farmy, reminiscent of the iconic 1972 Brora bottlings. Flavors of pine sap, ashes, tar, liquorice, and citrus fruits (lemon and passion fruits) dominate, becoming magnificently austere and sharp with water, similar to the 22-year-old 1972 Rare Malts. This release is more potent compared to the TWE and has a closer resemblance to the 1972 bottlings, offering a more complex experience than the previous year's 30-year-old release.
The nose of this whisky is initially a bit nervous but soon clears up to reveal powerful notes of banana, pineapple, and orange, complemented by honey, vanilla, and nutella. Salted minerals, antique leather, horseradish, and mild smoke join fresh eucalyptus, mint, camphor, and mainly hay-like farm notes. The taste is powerful yet soft, creamy, and oily with vibrant acidic sour citrus and honey-sweetened fruits. Peat and smoke are more pronounced, accompanied by ash, salted minerals, and superbly matured oak. Spicy, hot notes of cayenne pepper and wasabi create a harmonious blend. The finish is long, oaky, and peaty with a Talisker-like peppery touch, making it a truly extraordinary whisky experience that unfolds over time, rewarding those with the patience to savor it fully.
This whisky stands out due to its 32-year maturation in refill American and European oak casks, its limited release of 1,500 bottles, and its complex flavor profile that develops over time.
The whisky features flavors of pine sap, ashes, tar, liquorice, citrus fruits, peat, and smoke, with additional notes of honey, vanilla, nutella, and spicy undertones of cayenne pepper and wasabi.
This release is more powerful and complex compared to the previous year's 30-year-old and has a closer resemblance to the iconic 1972 Brora bottlings.
The Brora 10th Release Diageo Special Releases 2011 is a truly remarkable whisky that showcases the depth and complexity inherent in Brora’s spirit. Its intricate layers of aroma and flavor demand patience and experience to fully appreciate, rewarding the discerning whisky lover with a multi-faceted tasting journey. This release stands as a testament to Brora’s storied legacy and the exceptional quality of its Highland whisky.
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