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.
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.
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.
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
– 45ml *raspberry-infused Bruichladdich The Classic Laddie
– 25ml French Dry Vermouth
– 10ml Italian (or sweet) Red Vermouth
– 10ml Dark Creme de Cacao
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.