- Single Malt
- Distillery Bottling
- Bottling serie
- Diageo Special Releases 2002
- Stated Age
- 30 years old
- Number of bottles
- 52.4 % Vol.
- 700 ml
- Bottle code
- Added on
- 14 Sep 2007 11:48 pm
63 × in wishlist
193 × member ratings
291 × in collection
Whisky Reviews for Brora 1st Release
35 users have left a review for this whisky and scored it an average of 92.31 points
- This Brora is astonishing! The amount of sweet fruits that counterbalance the active peat (so lively after 30years..!) equals perfect balance. Flavor, body, alcohol integration, balance, this Brora is near perfection. This is the second best whisky I've ever tasted.
- [November, 2009] I had this during the 10th Anniversary Tasting of MaRa at Limburg.
In my old rating system (ten scales that translate into WB points: 50 - 66 - 75 - 80 - 82,5 - 85 - 87,5 - 90 - 92,5 - 95) I scored it 95. My notes state a complex nose on bourbon and peaty aromas (vanilla, take a sniff into a byre). The taste is on heavy peaty flavours combined with a nice sweetness.
The line-up of this evening was stunning if not decadent (again):
Guess what, I enjoyed this evening very much (thanks for that, Roland & Carsten!)...
- Wow, wow, wow! What a great and multi-layered drop! The nose burns a true firework of flavors and is incredibly complex and varied. The taste of the fruitiness of the nose is unfortunately not much to feel. But the tart and spicy wood elements in combination with sharpness and salt make the taste buds dance. This was my first brora and just such a blast. It will be difficult to beat this dream whisky! Madness!
Deep dark amber shimmers mysteriously in the glass. After panning, sticky streaks have formed on the glass wall, oily and counted drops slowly dissolve, tiling endlessly into the glass. Mineral notes stand out powerfully from the glass, the stony and discreet loamy aroma immediately mixes with intense orange aromas and sour citrus fruits. Vanilla and a hint of caramel rise from the intensive fruit mixture, leather flavors come to the fore and become more intense. Sweet tobacco leaves show up before a pinch of seawater suddenly blows out of the glass. Salt grains fall on apple slices, sweet syrup drips on the peaty soil, a hint of fresh mint and tropical fruits mix with the complex and powerful nose. Sweet honey and bitter grapefruit alternate, the salivation is massively stimulated. I want to finally try the Brora!
Spicy woody elements and tart fruity aromas dominate the first sip, creamy rests the Brora for a brief moment on the tongue. Seconds later, the entire oral cavity fills with a wooden and subtly peppery sharpness. The salivation is now even more stimulated, the water is really in my mouth together. Tart walnut flavor then blends with subtly bitter grapefruit and lemon aromas. The bitter and harsh aromas slowly fade away, a salty taste envelops the tongue. At the second sip again briefly spicy oak notes dominate which then turn into a creamy mouthfeel. The sharpness is more intense and powerful after the second sip. Pepper, salt and dry logs heat the mouth properly and do not really want to subside anymore. In the background are grapefruit and lemons, a subtle tobacco and leather note is also present.
Minutes later, the sharpness of the taste slowly fades away and subtly tart woody elements on the palate. On the tongue is a layer of lemon and salt, old walnut aroma mixes with dry wood and a subtle peat-smoke note exudes a pleasant and chubby mouthfeel. The salty lemon is surprisingly still very present. Slowly, the wonderfully harmonious aromas, but the Brora and its wonderful aroma are remembered for a long time.
- Now I think I can understand why Serge loves big cats so much.
Today’s Scotland, the three south of Islay, the peat wines produced by the sub-lines of Langaro, Regatta, and Portia are of course excellent. So when we are hungry for old & rare, we are looking forward to something what. Lafengge’s answer is quiet and elegant, and Porter Allen plays the role of the peat Ulopoulos snake. As for how the big cat produced to replace Karl Rila in 1972 would choose, it is only equivalent to kitten + peat. ? Pouring the wine and smelling the fragrance, the surging bright gold, the clear ocean tune under the warm color filter, and the wine heads that have not been washed for years can capture the reflection on the latecomers, but the MMA gold medals in the past are obviously more than that. The first smell of the aroma makes people can't help but think of Tao Qian's famous works, walking along the river and forgetting the distance. Suddenly there is a peach blossom forest, hundreds of steps across the bank, there are no miscellaneous trees in the middle, the grass is delicious, and the fallen flowers are colorful. It is also like the sweet-scented osmanthus cakes of Linggu Temple in Qingming, Bourbon Shirley, fragrant peat and juicy sweet fruits.
I mentioned that the Langlo 16 dojo in 74 years is too sophisticated to be a majestic and vast cloud top, but this big cat of the same period shines in the distance, with similar flavors and a thirties standing body. The hermaphrodite archangel in Constantine descends to the world.
Floral 7, Fruity 6, Waxy 5, Ocean 4, Peat 3, Cereal 2.
The smell and the entrance continue to be great, and the peat wind is more magnificent, adding pepper and black art, the direction of the ocean changes from clear and beautiful to cold, the saltiness is prominent, and the sweetness of flowers and fruits opposes each other. Everything is revealed for thirty years The maturity, the heavy flavor brought by barrel aging and the wine body that decays over time have reached the peak. Compared with the 35, 40 that I have drunk, this is thick and arrogant.
Strong, fat and plump, sweet, no tannins, little sour, clear bitter, no spicy.
Long-lasting, iconic waxy, dried fancy peat, oak and cocoa.
- Earth-bound and yet extremely elegant, everything here is close to perfection - apart from the price, of course, but today is a special occasion, so I treat myself to something.
We are on a farm on the Wadden Sea, rain has just wet the hay, the barn is scrubbed and spicy bread is baked in the clay oven ...
So the smoke is reminiscent of the best that old Longrow + Laphroaig could do, but it surpasses it.
Everything is constantly flowing here, subliminal fruit aromas of flat peaches and apricots permeate with beeswax from the harsh salt air. I have been sniffing for half an hour and there are always new delicacies, after lavishly scented yellow summer flowers there are now Springerle (Christmas pastries with anise) and limoncello. Dried heather is thrown into the fire to round it off.
Overall, a superb, autumnal (2020 also summery) nose.
Immediately immense oily, with a slightly peppery accent, which reflects the 'farm notes' very well and continues in the direction of ripe lemon slices from the grill, sweetened grapefruit and sweet clay (is there something like that? Now!)
Tart without being sour, tart without bitter, and that with the changing other flavors is great.
It is fantastic how long the spicy oil film slides down the throat and how consistent the aromas remain. I am enjoying it for quite a while, and the empty glass is not as enjoyable to sniff as other malts in a full one!
Kunugi sap, apricot and plum jam, peat smoke, caramel coffee.
Seawater iodine, crisp, chewy wheat, cheese, lapsan souchon, euphoric beeswax.
Smooth and powerful finish.
A whisky with a unique taste, with a sap of sap that seems to be Kleinleish, a grainy graininess and a unique habit, even if you drink it again.
It is a favorite type of whisky, and you can drink the official 1st release, which is becoming an illusion in the world, at a low price on a regular basis, making you feel happy.
It is 52.4% in Cask Strength, which is quite high proof as aged for 30 years, so it has not been settled even after 16 years, and it is still time to drink.
It was a wonderful old style flora with a solid feeling.
- Colour: Dark gold
Nose: Honey, bees wax, orange zest, hints of nutmeg and a whiff of smoke. Later a certain brininess evolves.
Palate: Gentle peat, apples, orange zest, grapefruit, walnuts, nutmeg, hints of white pepper.
Finish: Very long, fruity, slightly dry and spicy.
Overall: This malt is infinetely complex, the tasting notes just capture the principal flavours, there are many more minor aromas to discover. The wood remains gentle and adds even more depth.
- This whisky was part of a lineup which you can only dream of. For me it was one of the winners. Never tasted a Brora before. I had expected something close to Clynelish. As such I was fully surprised by the unexpected peat nose and taste. Islay-peat is something I do not like, but this whisky is simply brilliant.
Peat is nicely integrated. This Brora needs some time in the glass. And we unfortunately could not give it that time. Spices, wood and elegant peat enter the stage from all directions.
Finish is unbelievably long.
- Stunning dram! At first it didn’t meet up with the high expectations I had for a cult whisky like Brora. BUT, add a few drops of water, give it time and magic will happen. My god what a dram reveals! Exactly like Robbie stated below, the way that the fruitiness balances the peat is remarkable. This whisky has it all. There is so much finesse going on inhere. The peat is so subtle and adds another dimension instead of taking over control. It gives this whisky a remarkable depth and an intense, complex body.