Bruichladdich Black Art 10.1 Edition 29 Year

This is my 200th whisky review. The 100th was a Port Charlotte CC:01 from the same distillery geniuses, six months prior. This is the tenth release in Bruichladdich's Black Art series, an unpeated Islay single malt composed of whiskies from a secret collection of casks, known only to the head distiller. This marks the sixth Black Art release from the current distiller, combining malts produced before Bruichladdich's closure in the mid-nineties and subsequent reopening in 2001. It was aged for 29 years in unknown casks. I approach this 200th tasting with some hesitation, still seeing myself as a novice, and I'm about to try my oldest spirit yet. It seems to be surrounded by mystery and a near-fanatical following. Black Art feels like it should be, or perhaps is, beyond my grasp. I feel obligated to the distiller and the whisky community to discover all it has to offer. I recognize these Black Arts demand respect. Comfortable seating, acquired. Beethoven's 9th, should be suitable. Nose: Wow. I'm already impressed. In equal measure, it's profound, dark, and intimidating, yet also bright, lively, and inviting. Let's start with the bright notes: apricots and pears, grapes, blackcurrants, and gooseberries like a white wine. Then the lively: subtle barley sugar, honey, floral notes akin to elderflower cordial and new spring blossoms. The profound and dark: cherry cola, cedar wood, hazelnuts, toasted oak, dark chocolate, and aged supple leather. After thirty minutes, the aroma continues to intensify. It's a daunting and endlessly captivating nose that constantly emerges from its own depths, pulling you further in. Palate: A wonderfully thick and syrupy initial taste, full-bodied, and it lingers tenaciously. Sharp nuttiness and ginger spice lead the way. Barley sugar candies with fragrant, fresh, waxy orange zest and a complementary slightly bitter, dark orange marmalade. The orange transitions to a sweeter, brighter, jam-like consistency, introducing a new array of flavors: almonds, a hint of cherry or blackcurrant, cinnamon, chocolate, and wonderfully warming toasty oak. There's even more; a trace of medicinal notes, more traditional sherry cask flavors like dried fruits, but also a fresh, crisp acidity and a tropical coconut essence. I'm barely comprehending what I'm tasting anymore; the depth is astonishing, and while superbly balanced, it's like driving 300 mph through a residential area. Finish: Extended. Smooth and gentle. Toffee will guide you through the end, revealing another experience entirely: honeydew melon, a slightly faint hint of tobacco, and a vague herbal presence, a touch of candied ginger, and perhaps even preserved or candied lemon. Oh, and the toffee reappears, possibly the finest toffee I will ever 'taste'. I've consumed half the measure and added two drops of water, letting it rest for another five minutes. It's unnecessary. The nose remains unchanged, but the palate and finish become slightly more bitter and waxy. Drink this neat. I've been enjoying this for over ninety minutes. Without a doubt, the most intricate whisky I've ever sampled. What amazes me is that this isn't even considered the best Black Art release from Bruichladdich. Yet, this Black Art was undoubtedly crafted with some form of magic. It's a remarkable creation and a genuine tribute to whisky. Two hundred reviews in, and this is only my fourth perfect score.

Aroma: Malty richness. A sweetness exists, but it's expertly incorporated with the fruit notes also present. More plum than apricot – perfectly mature dark stone fruit. Lightly macerated strawberries and black pepper. Perhaps a hint of balsamic vinegar. Oak is evident (as expected given its maturity). Almost some slightly underripe banana. Abundant great fruit, yet nothing dominates. Everything is wonderfully unified. Delightful. Some vanilla, some cream. Also some herbs, reminiscent of thyme and basil. In the distance, some extremely dark chocolate. Raspberry jam filled truffle. Plenty of warm baking spices. Palate: The malt character is much more pronounced on the palate, while the fruits recede slightly. The oak is central to this part of the experience, with tannic dryness, but not to the point of overpowering the rest. The oak enhances the herbal quality. Fruit character leans toward less sweetness. The malt is beginning to reveal a lovely cashew/peanut-like thread. This is more vibrant than anticipated without seeming fragile. Limes. Key lime pie. The oak imparts a zesty, peppery quality with moderate substance. Finish: The finish initially fills with oak. Some burnt match notes appear and then vanish quickly, followed by strawberry, banana, and thyme. A subtle salinity begins to emerge after some time. This finish lingers, slowly dissipating and leaving behind that beautiful oak foundation. With a few drops of water: The oak becomes more prominent on the nose. Where there was delicate equilibrium before, the oak has now stepped forward slightly. Berries, bananas, and sweetened whipped cream. The palate gains a bit more black pepper, and there's a slightly sweet, bell pepper-like vegetal note. The finish becomes a bit shorter and less noticeable. Other remarks: This is presently the most aged spirit I've ever sampled, received from an associate in a highly unbalanced sample exchange. The absence of details about its composition compelled me to begin from scratch: without guidance, what am I truly perceiving? Is this good? Excellent? Poor? What are my actual tastes? I understood this wasn't a high-proof pour, but I certainly would have estimated higher than 45.1%, which I'd attribute solely to its age. Oak and astringency can mimic "heat," and that's likely occurring here. This also presented as less dense, rich, and syrupy than I would have anticipated, but it is also remarkably complex. Its presence and complexity necessitate your engagement and focus – we are here to taste, not just imbibe. This is one of those infrequent instances where cost influences my overall assessment, precisely because the price point is so elevated. That acknowledged, as I've been composing these "other remarks," I've revisited and expanded the tasting notes above – this is an demonstration of superb complexity and harmony, without being heavy, cloying, or excessively intense. A beautiful pour if you ever have the opportunity. Perhaps just try to persuade someone to swap you a sample for something from your collection.

Nose: Raisins, grape juice, citrus juices, green apple skins, barley grist, oatmeal porridge, citrusy herbal notes (elderflower, hops). Palate: A sweet, juicy, and fruit-forward arrival with abundant orange, tangerine, light honey, and apricot nectar. As it develops, the fruit qualities diminish and cereal notes emerge, first as barley sugar and then as diluted malt extract and nutty, mildly spicy flavors (soft ginger, muted clove). It then further develops a leafy, autumnal, herbal character as mild tannins appear in the later palate. The texture is good, but not particularly heavy. Finish: Medium/Long. Juicy soft tannins transform into cold black tea bitterness, then gently fade to a semi-sweet fruity aftertaste. The aroma is charming in a modest and understated way that doesn't assault the senses with a wall of scents. The wine cask influence is noticeable, but subtle, and it requires time in the glass to open up (which is typical for an older whisky), but even so, it never truly seemed to fully develop for me. I did not perceive the depth or richness that others have mentioned. It certainly possesses complexity and progression, but for me, it was an understated experience overall. However, that is not necessarily a negative. It is definitely not an overpowering whisky, and just as definitely a dram to be savored slowly and with concentration. I added a couple of drops of water, and at first, I thought I had ruined the dram, but after allowing it considerable time to settle, it reappeared as a less intense version of the original profile. I did not believe that dilution improved the nose at all, and its effect on the palate and finish was questionable. The main point is that this is a delicate old whisky best enjoyed neat. It's elegant and subtle with many positive aspects and no flaws, but for me, it lacked that special quality that would elevate it beyond a 4-star rating. The Black Art series has a dedicated following, but I believe the early releases were superior, and it has declined from "sublime" to "very good" over time. Tasted from a 30ml sample. "Very Good": 85/100 (4 stars)

Smell: Pears poached in white wine, crystallized ginger & orange peel, milk chocolate, raisins, golden raisins, cognac essence Taste: Chocolate, raisins, sweet vermouth, candied ginger, orange zest, a touch of dried sour/tart cherries, sweet pears poached in white wine, a hint of pears poached in red wine for a subtle tannic/dark chocolate/leather note, caramelized sugar Finish: Gentle warmth, a slight saltiness, light bitter nuttiness, reminiscent of a dried fruit & nut mix, light tart dried cherries, a long-lasting old brandy/cognac impression Rating: 91/100 Final Thoughts: The aroma of this one was quite appealing. There was a lot happening, and I perceive a good combination of various cask influences, as I detect different scents that arrive in waves of sweet raisins, golden raisins, dark aged wine, brandy/cognac notes, and a hint of bright, sweet white dessert wine. Excellent aroma; the palate was pleasant with a gentle spice/warmth that strikes you initially but isn't too intense. It feels like a good blend of dark stone fruits and dark chocolate, with enough poached pear and wine influence to prevent excessive sweetness. The finish is great, though a little on the bitter side. I usually appreciate that in a finish, but it didn't feel as integrated as it could have been. It seems like a good mix of ex-bourbon, Sauternes, cognac/brandy, red wine, and perhaps some Oloroso sherry and even a PX for good measure. A decent combination, but not the best Black Art I've experienced.

Excellent, like any dark art, I suspect it spent most of its time aging in red wine casks. I don't believe it reaches the level of 3 or 4 as it has some odd bitterness, but perhaps that's because I was comparing it to Glengoyne 25 and Bunnahabhain 2022 New Acquaintance Double Wood (32 Year virgin oak + 36 Year canasta Cream sherry). Nose: Dark Chocolate, Honey, Raspberries, Raisins, Morello Cherries, Papayas, Blackcurrants, Prunes, Bananas, Toffee, Apricots, Mangoes, Melons Palate: Blackcurrants, Dark Chocolate, Plums, Morello Cherries, Mushrooms, Papayas, Figs, Walnuts, Licorice, Blood Oranges, Chili Peppers, Ginger Finish: Raisins, Prunes, Dates, Toffee, Roses, Lavender, Violets, Raspberries, Morello Cherries, Blackberries, Leather, Mocha, Tobacco

This offers fruits, florals, and wood in a perfectly balanced combination. The image I get when drinking this is of an impossibly thin piece of wood balancing a basket of fruit and a potted flower. It's different from last year's offering, but equally incredible.