Brora 1977 37 Year (2015 Special Release)

My final words will be a whisper of “Brora” as I let go of a snow globe. The most complex and superior Scotch ever produced is 1970s Brora; this is not up for debate. If you disagree, you've either never experienced 1970s Brora or should stop drinking whisky. Just kidding, but this official 2015 bottling of 37-year-old Brora (distilled 1977) was the priciest whisky I've ever bought at $1500. I've had other Broras before, usually at well-stocked whisky bars on special occasions, and this was my favorite bottle I could actually acquire. For context, my absolute favorite Brora, and best whisky overall, is an unobtainable 1972 from the Diageo Rare Malts series, now worth over $10,000 on the secondary market. Every whisky lover has a spending limit for a single bottle, which tends to rise over time; mine is around the cost of this Brora, which is sadly the only one I possess. Initially, I was concerned it might be fake, as I paid less than other stores selling it for $1700-1800, and the foil seal felt loose. The first pour didn't immediately impress like my birthday memories, lacking any peat. Late 70s Brora was intended to be a peated replacement for Caol Ila during a shortage. However, I could sense it was a high-quality, costly spirit. It offered rich beeswax, cacao, and luscious tropical fruit notes indicative of patient aging. It seemed unlikely a counterfeiter would use liquid still worth hundreds. So, I let the dram breathe for extended periods, and then the magic emerged. I've never seen a drink transform so much in the glass. It starts vibrant and fruity, but the peat gradually unfurls like a serpent. The initial fruitiness recedes to the background, replaced by dank, farm-like, tarry, and premium cracker notes, with grilled pineapple, mango, and cantaloupe remaining subtly. The finish is gingery with an elegant cigar smoke aroma. While the mouthfeel and finish linger less intensely than the 1972 Brora, it's still substantial compared to modern Scotches. There are different tiers to this experience, and I feel fortunate to be drinking at this high level, close to the top but not quite there. The ideal time to enjoy this after pouring is after letting it sit covered in a Glencairn for 60-90 minutes for optimal flavor balance. If left out longer, the peat intensifies into a lovely, full-bodied, nuanced character – like overripe or moldy peat – which is an experience in itself. However, I feel the whisky loses its balance and sweet fruitiness when the peat becomes dominant. Brora might not excel in blind tastings; in the only one I participated in, it placed third behind Laphroaig 18 and Caol Ila 31. While I recently lauded the Laphroaig 18 as an unassuming winner, unblinded against the Brora, it's no match. Blind tastings don't favor nuanced, chameleon-like spirits that reveal themselves over time, like Brora. As these bottles become rarer, I hope to find another at a similar price. If you can only afford one high-end whisky purchase every few years, make it a pre-1980 Brora. With my tongue firmly in my cheek, this Brora offers the best value for money in the $1000+ category. Score: **** (So good, it made Laphroaig 18 fuck itself) Estimated secondary market price: ~$2000, possibly slightly more. My valuation: $2000, or the entire Tullibardine distillery.

It's been a long time since I awarded a 5-star rating. I tasted this without knowing what it was, so the 5 stars are genuinely impartial. Before we continue, let me share a thought: I have a theory that fermented foods were crucial for early human survival. Without getting too weird, consider our ancestors facing tougher, faster, and meaner animals. While we're clever, early humans relied heavily on survival instincts. How did they get through winter? Hunting was difficult and infrequent. I suspect a significant part of their diet between hunts involved fruits, likely past their prime or slightly spoiled. Spoiled fruit ferments, producing alcohol. Thus, our ancestors' ability to consume fermented foods and alcohol likely played a major role in their survival, setting them apart from other creatures. This brings us to the present. My wife has a severe allergy to alcohol and cannot consume any. Fortunately, her lack of alcohol dehydrogenase wasn't an issue for our ancestors. Today, she helps by pouring me a sample blind. A generous individual sent several rare, hard-to-find samples, well beyond my usual budget. How do I pick one? I have my alcohol-allergic wife randomly select a sample and pour it into a glass. If it's over 43% ABV, I ask her to add a few drops of water. I'm quite thankful she bypassed that evolutionary need for alcohol dehydrogenase, as it means these special bottles are all for me. The aroma is incredibly difficult to define. It begins with fruitiness, then a touch of earthiness, and some peat. It's clear this spirit is meant to be savored slowly, not rushed. Upon the first taste, it's overwhelmingly complex. I detect fruits like apricots, with a hint of smoke. Later, the peat becomes more prominent, leading to a full assault of peaches and peat. Astonishingly, it's absolutely magnificent. I'm guessing it's a very old Laphroaig, or perhaps a combination of Laphroaig and Clynelish. However, it lacks the medicinal peat, offering more of a smoky character instead. Maybe it's a blend of Lagavulin, Laphroaig, and Clynelish, a very mature mix of those three. But I know the generous sender didn't include any high-end blended whiskies in that style; they were all single malts. As the whisky sits, the palate evolves further, becoming waxier and smokier, with less fruit. This is my WHISKEY OF THE YEAR 2021. Even without knowing its identity, it's the most intricate whiskey I've encountered in many years. To establish a benchmark, I compared it against the finest open bottle I had – an Amrut single cask ex-rye. This blew the Amrut away; there was no contest. Alright, after dedicating 60 minutes to slowly enjoying this while reading this week's Barron's, I finally asked my wife what she had poured. BRORA 37YR. I truly want to express my gratitude to the person who shared this. It's exceptionally rare for anyone to offer a taste of such a coveted bottle. It's far beyond my usual means, and something I would never buy at its current price. (I had a single taste of a Brora about 10-15 years ago, which I could afford at the time.) It's a fitting pour for the holidays, an absolutely incredible whiskey. While the $1200 price tag is hard to justify, if you ever get the chance, this is a must-try experience.

I tried it today. It took my breath away. No smoky scent on the nose, very smooth and light. The taste takes you on a journey, and the smokiness hits you in waves but doesn't overwhelm. Not spicy, almost sweet. It's been aged in mixed casks, so you can taste the sherry. Mature, deliberate, slow burn. Very well balanced. Hands down the best whiskey I've had.

The best whisky I have ever tasted so far.