The Brora Malt is the King of Whisky, in my book at least, but do you agree?
Unfortunately it’s very old, awfully expensive, and there’s limited supply but the folks at Clynelish distillery in Brora tells they won’t run out any time soon.
To save me writing the story I’ve cheated and copied this from Scotch Malt Whisky “Brora Whisky distillery was established in 1819 near the small Sutherland town of the same name. Originally the distillery was known as the Clynelish distillery before the new Clynelish distillery was built close by in 1968. The old distillery closed in 1969 but reopened again in 1975 under the name Brora before finally closing for good in 1983. When someone speaks of Brora Whisky they are referring to whisky produced/distilled between 1969 and 1983. There is a noticeable difference between Brora malt and Clynelish malt, Brora used a more heavily peated malt which set its whisky apart from the more lightly peated Clynelish. It is said that the Brora distillery produced the most peaty malt in the Highlands Whisky region. The nickname for Brora Malt Whisky was “The Lagavulin of the North”.
This is a nice story, but doesn’t really convey the message.
- You need to visit the site to understand about reopening the old distillery (it’s still there and I’ll post a video of it one day).
- You need to taste the awesome combination of flavors, which I won’t attempt to describe, because I couldn’t do it justice.
- You need to know the last of the Brora Malt there will ever be was bottled at 21 years old. (Last time I asked they told me they had plenty of it and it was £75 for a bottle, at the distillery).
This is a personal opinion of course but there is no vested interest.
Hands up, I really enjoy a glass of Lagavulin, but it can’t hold a candle to the King of Malts – the Brora. Ask anybody in East Sutherland where they speak of it in whispers.
Those from the south never did really understand whisky.
Posted via email from stevensreeves
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