Bruichladdich Rocks

I frequently neglect to sample enough expressions from this distillery. My initial experience with the Classic Laddie was negative; I found it tasted of soap, shampoo, and rice candy, and the bottle's resemblance to shampoo didn't help. However, the Black Art was superb. My skepticism about any organic whisky persisted, despite Waterford and Nc'Nean proving that organic single malts can be excellent (unlike Benromach). I acquired this Bruichladdich Rocks (second edition), which was misleadingly promoted as a whisky to be consumed with ice. The name actually refers to the ancient geological rock formations on Islay. Let's see how this 46% ABV, golden dram performs without any preconceptions: Nose: Quite distinct from other Bruichladdichs, featuring red apples, malted barley, iodine, freshly baked brownies, and yeast. After the first sip, the aroma shifted to caramel and salt, with hints of honey. Palate: Exquisite. It presents a remarkable bread loaf note. Yeast. Oranges. It's as if it's the 'yeastiest' whisky ever created. Subsequent sips intensified the bread and orange flavors. Aftertaste: Very satisfying, with subtle yet elegant notes of pepper, bread, yeast, and salt. Hay, dry burnt grass, and a very extended finish. Overall, this expression decisively favors the distillery. After enjoying this gem, I commit to exploring more from the only Islay distillery from which I've tried fewer than eight expressions. A very good, enjoyable, and complex whisky; delicious. My rating is 87 out of 100.

Given it was likely discontinued around 2013, this bottle has been on a local store shelf for ages, evidenced by the thick layer of dust on its container. The aroma has notes of red wine and a slight brininess. A faint whiff of smoke is present. Upon tasting, the bourbon casks impart a vanilla sweetness first, followed closely by red fruit. A trace of peaty smoke appears in the finish, alongside some pepper, before a barley sugar note remains. It's a bit thin, but I'm quite content with it overall. It's hard to imagine a poor whisky from this distillery. Update: This is one that has improved with every subsequent tasting. The peat level is subtly reminiscent of Springbank/Kilkerran. A truly excellent whisky.

Sweet notes of honey and toffee, with undertones of banana and brine. A creamy palate carries the honey sweetness. The brininess becomes more prominent when water is added. A slow-spreading tingle on the tongue. The finish is spicy, bitter, medium-length, with oak and subtle drying tannins. [86/100] [Tasted 11/10/14 @ Tellers Chophouse]

Less peated but still has the influence of sea salt from Islay. Very smooth and easy to drink. Still a long way from Sherry cask whiskeys. My favorite Islay Scotch.

Found a bottle at the Pendergast in Kansas City. Too salty for my taste, to the point where it masks some of the elegance that likely exists. Lightly smoky/peaty and a bit oily.

Sweet, vanilla, subtle raspberry, some spice and white pepper on the back of the palate. It tastes rather young. Not a smooth drink, but intriguing.