Bruichladdich (pronounced bru-klad-ee — trying saying that five times after a few drams!) is a Scotch whisky distillery found on the Isle of Islay, the southernmost of the Inner Hebrides islands, off the west coast of Scotland.
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It’s an area known for its whisky — there are nine working distilleries. And as such, it has gained the nickname ‘the Whisky Coast.’ The Bruichladdich distillery is located on the Rinns of Islay, a peninsula that is attached to the main body of the island. It has a rich history, dating back to 1881 when it was established by the Harvey brothers.
Despite changes in ownership (and a few periods of closure), it has remained firmly committed to traditional production methods. It still uses the original seven-tonne mash tun (an insulated chamber where grains and water mix). It is the only one on the island, and one of only a handful still in existence. The equipment in use is the original Victorian equipment and no computers are used in production.
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This recipe, the Queen of Scotch, uses The Classic Laddie from the Bruichladdich range. The bottle alone took three years of development; the new design reduces CO2 emissions by 65% by eliminating the traditional secondary tin and using a lighter glass with a higher recycled content.
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The Classic Laddie is an unpeated expression — fruity, floral, and well-balanced. In this recipe, it is infused with raspberry and recommended to sous-vide to get the best flavor.
Queen of Scotch by Bruichladdich Scotch Whiskies
Ingredients
– 45ml *raspberry-infused Bruichladdich The Classic Laddie
– 25ml French Dry Vermouth
– 10ml Italian (or sweet) Red Vermouth
– 10ml Dark Creme de Cacao
Method
Stir ingredients in your mixing glass and strain into a chilled glass. Garnish with a fresh raspberry and powdered sugar. The powdered sugar also allows guests to sweeten the cocktail to their liking.
*Raspberry-infused Classic Laddie: Use 170g of fresh raspberries to one 750ml Classic Laddie. Sous-vide this for 30 min on a low setting, however, to make it easier you could have someone double the raspberries to scotch and let it sit on a counter overnight. Make sure those raspberries are pressed (muddled) and mixed thoroughly if it’s not the sous-vide method. Sous-vide does help you get the best flavor in the quickest time, but this infusion can easily be made with fresh raspberries or leftover raspberries/raspberry jam.
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