50% ABV
Islay Single Malt Scotch Whisky
Islay, Scotland
Port Charlotte Distillery?
Port Charlotte isn’t a distillery but rather a brand born from the creative minds at Bruichladdich Distillery. Named after the neighboring village just two miles south of Bruichladdich on Islay’s western shore, Port Charlotte whisky pays homage to the long-closed Lochindaal Distillery, which operated there from the 1800s until its closure in 1929. When Bruichladdich was resurrected in 2001 by a group of private investors led by Mark Reynier, Jim McEwan, and Simon Coughlin, they made it their mission not only to revive Bruichladdich but also to honor Islay’s distilling heritage.
The Port Charlotte range represents what Lochindaal might be producing today had it survived the downturn that claimed so many distilleries in the early 20th century. Though produced at Bruichladdich, Port Charlotte maintains a distinct identity through its heavily peated character, offering a stark contrast to Bruichladdich’s unpeated flagship whiskies.
The Peat Perspective
Port Charlotte 10 is peated to approximately 40 phenol parts per million (ppm), placing it firmly in the “heavily peated” category but still somewhat below the extreme levels found in its sibling brand Octomore (which can exceed 100 ppm). What distinguishes Port Charlotte’s peatiness from other Islay malts is not just its intensity but its character.
The peat used for Port Charlotte is predominantly from the mainland rather than Islay, offering a slightly different profile than traditional Islay peat. While Islay peat often imparts maritime, medicinal qualities due to its coastal formation, mainland peat tends to contribute more earthy, smoky notes. This mainland peat is used to smoke the barley at the Port Ellen Maltings, creating a distinctive spirit that carries intense smokiness without overpowering the subtle complexities that develop during maturation.
Slow Distillation, Patient Maturation
Port Charlotte’s character is shaped as much by how it’s distilled as by its peated malt. Bruichladdich maintains some of the slowest distillation rates in Scotland, allowing extended copper contact that produces a remarkably clean spirit despite the high phenol levels. The tall, narrow-necked stills further encourage reflux, creating a more refined distillate that retains the essential peat character while eliminating harsher elements.
For the Port Charlotte 10, this carefully crafted spirit is predominantly matured in first-fill American whiskey casks, with approximately 25% of the whisky aged in second-fill French wine casks. This combination allows the intense peat smoke to integrate with vanilla and caramel notes from bourbon barrels, while the wine casks add subtle fruit complexity and structural elements to the final dram.
Terroir and Authenticity
Perhaps the most revolutionary aspect of Port Charlotte’s approach is its emphasis on terroir—the idea that whisky, like wine, should express the place it comes from. While the concept of terroir has been accepted in wine for centuries, it remained controversial in whisky until Bruichladdich began championing the cause.
For Port Charlotte, this means using Scottish barley when possible (with increasing amounts grown on Islay itself), Islay spring water, and traditional production methods. Every bottle of Port Charlotte 10 is also bottled at the distillery rather than being shipped to the mainland for packaging—a practice uncommon among larger distilleries. The whisky is never chill-filtered or colored with caramel, allowing the natural oils and proteins to remain in the spirit, contributing to its rich mouthfeel and authentic character.
This commitment to place extends to the workforce as well. Bruichladdich employs over 80 people on an island with a population of 3,000, making it the largest private employer on Islay. As expressed in the distillery’s motto, “We believe that Islay whisky should have an Islay accent.”
Pairing by: Erik Calviño
Tasting Notes: Port Charlotte 10 Heavily Peated
The Port Charlotte 10 has a honey-gold color in the glass with notes of smoky vanilla, lemon zest, ginger, and oak. The palate is oily and full of flavor with a good amount of oak, stone fruit, ginger, subtle caramel, and grilled meats with tons of smooth smokiness on the finish. A drop or two of spring water makes the flavors slightly more accessible.
Cigar Pairing: The Wiseman Maduro
The whisky is ultra-flavorful on its own but combined with The Wiseman Maduro, it takes on elevated viscosity and the caramel goes from a subtle flavor note to the dominant one. While the cigar increases the creaminess and sweetness of the Port Charlotte 10, the cigar turns into an all-out spice bomb for a couple of puffs before returning to its well-balanced combination of mocha, smooth pepper and earth complemented by rich creaminess.
