My understanding is that Bere barley is a very rugged and historical grain to Scotland because it can grow in a variety of soils, climates (as it did for thousands of years). Once the industry perfected high yielding grains (oydessy, concerto) there was no need to look back. That is until terroir and history became marketable and when Bruichladdich decided to grow Bere barley on Islay again in 2005 - except it didn’t take and the last crops in 2009 were fed to cattle, and the Bere barley you’re drinking came from Orkney. Cool story though.
Its very naked, showing off the malt. That’s great! Barley, hay and straw are predominant notes. Apple juice freshness, white wine acidity, manure. You feel as though you’re on a farm. pretty cool actually. I’ll take this over something that has been slammed into a ‘sherry cask’ for a ‘finish’. It’s not perfect, but worth the journey.