The Biodynamic Project, both Bruichladdich’s and the world’s first biodynamic Scotch, has been ten years in the making: the barley for the whisky was harvested from Yatesbury House Farm in 2010, and distilled at Bruichladdich in 2011.
The Westminster-variety barley used to make The Biodynamic Project is an exception to the Islay distillery’s rule: Bruichladdich normally use 100% Scottish barley, but Yatesbury House Farm is located in Wiltshire, England. According to a recent carbon audit, the farm sequesters 10x more carbon than it emits.
Biodynamic farming starts with organic principles and then repairs and enhances the soil. This whisky is biodynamic because it was made with biodynamic barley from a carbon-negative farm.
Hannett explained, “When we started distilling our Organic, Islay-grown and Bere barley expressions, [we were] driven by the curiosity to seek new and diverse flavours in Scotch whisky. We approached Richard and asked him to certify biodynamically with that same flavour mission in mind…
“The flavour of the biodynamic [whisky], from when it was first distilled through to maturation, is superb. There is a wonderful elevation of the fruity character of Bruichladdich… Apple and pear notes on the spirit are intensified and, with a little water, the floral notes burst through, with lots of lilac, honeysuckle and rose. Texturally there is an extra depth which carries the flavours beautifully.”
Matured in first-fill ex-bourbon casks and bottled straight from the sample room of head distiller, Adam Hannett, The Biodynamic Project (50% ABV) is a distillery exclusive – 5,000 bottles are available from Bruichladdich’s website
for an RRP of £100. Like all Bruichladdich single malts, it is non-chill-filtered and colouring-free.