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Brora 34 Years Old Distilled 1982
 51.9%   |    70cl

A natural cask strength single malt from a closed distillery at Brora on the Sutherland coast. Sixteenth of a limited series of annual releases. This irreplaceable malt is from American Oak hogshead filled in 1982. It's everything you’d want and hope to find in this legendary malt, finely integrated and smoothed out.

A natural cask strength single malt from a closed distillery at Brora on the Sutherland coast. Sixteenth of a limited series of annual releases. This irreplaceable malt is from American Oak hogshead filled in 1982. It's everything you’d want and hope to find in this legendary malt, finely integrated and smoothed out.

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Brora 34 Year Old
Taste the character and craft in every drop.

Region

Coastal Highland

Appearance

Deep gold, with good beading and slow legs.

Nose

At first maritime and mineral, with dried seaweed. Then a wave of flavours suggest a cider farm's workshop in springtime. Finally, sweet flavours roll in with green leaves, all on a faintly waxy base.

Body

Medium

Palate

The waxy texture for which Brora is renowned starts sharper than you expect, with fruit, chili and fresh-ground black pepper. As the heat subsides, fruity dark chocolate and soft barrel-char smoke appear.

Finish

Some spice in the finish as aniseed slowly fade to leave sweet-spicy oak. With a final quick burst of black pepper and sweet fruit.

Information

Distillery: Brora 

Age: 34 years old, distilled in 1982

Strength: 51.9% ABV

Place of Origin: Brora

Region: Coastal Highland

Palate

The taste starts sweet, with only a little of the waxy texture for which Brora is renowned, so at first it’s sharper than you expect, with fruit, chili and fresh-ground black pepper. As the heat subsides, fruity dark chocolate and soft barrel-char smoke appear, with damp oak, apples and aniseed. The heat slowly builds, as does the fruit. Water brings up the waxy texture, with spicy and mouth-cooling Szechuan pepper masked by chocolate, sweet grass and fruit sweets.

Nose

At first maritime and mineral, with dried seaweed. Then waxed apples, damp straw, hints of honeysuckle and underlying touches of oily rags suggest a cider farm’s workshop in springtime. Spicier and slightly dusty tones of earth and browning leaves develop in the weightier, savoury centre, which shows fresh-peeled bark, turmeric and mace. There’s barley sugar and a hint of orange juice or tinned pineapple too, with travel sweets and green leaves, all on a faintly waxy base. The latter emerges more with water, as does the floral, herbal fragrance.

Finish

Some spice in the finish, as earthy chocolate, barley sugar and aniseed slowly fade to leave sweet-spicy oak, tart apple and chocolate-covered delight, with a final quick burst of black pepper and sweet fruit.