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Douglas Laing Brora 26 years

peaty fresh
4.5
(1)€3,171Scotland, Highland, Single Malt

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Facts

Brora distillery sat on the Sutherland coast in northern Scotland. It produced whisky from 1819 until its closure in 1983. In the decades since, its stocks have become some of the most prized single malts anywhere. This bottling was distilled in 1977 and left to mature in a single cask. Douglas Laing selected it for the Platinum Selection. It comes out at natural cask strength, nothing added, nothing removed. Expect peaty depth cut through by lemon, fresh citrus, and waxy fruit. Salt sits quietly underneath. The finish lingers, medicinal and long. Pour it neat.

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About the distillery

Distillery

Brora

Brora is a distillery located in the Scottish Highlands, near the village of Brora. It was founded in 1819 by the Marquess of Stafford, and was originally named Clynelish. The distillery was closed in 1983, but was reopened briefly in the 1990s to produce whisky for blending. Brora was known for producing peated whisky, which was unusual for a Highland distillery. The peat used in the production process was sourced locally, and gave the whisky a distinctive smoky flavor. The distillery also had its own malting floors, where the barley was malted by hand. One interesting fact about Brora is that it was one of the distilleries that was chosen to produce whisky for the Queen's Jubilee in 1977. The whisky was a special blend, and was bottled in commemorative bottles with a picture of the Queen on the label. Today, Brora whisky is highly sought after by collectors and connoisseurs, and bottles can fetch high prices at auction. The distillery itself has been closed for many years, but there are plans to reopen it in the near future, much to the delight of whisky lovers around the world.

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About the Douglas Laing Brora 26 years

Douglas Laing Brora 26 years is a single malt Scotch whisky from the Scottish Highlands. It was drawn from a single cask at the legendary Brora distillery. This bottling was distilled in 1977 and matured quietly for over two decades. Douglas Laing released it under the Platinum Selection. It comes at natural cask strength, 54.9% ABV. No colouring was added and the whisky was not chill filtered. Brora has a remarkable history even by Scotland's standards. The distillery first opened in 1819 under the name Clynelish. That name passed to a new distillery built alongside it in 1968, and the original became Brora. Between 1969 and 1973, it produced a heavily peated spirit to replace Islay supplies during a regional shortage. After 1973, Brora returned to the lighter, lightly peated Highland style that marks this 1977 distillation. Production at Brora ceased in 1983. Diageo eventually rebuilt and reopened it in May 2021. The whisky opens with a characteristic Highland peat, backed by a medicinal note that feels both sharp and clean. Fresh fruit follows quickly: lemon, citrus zest, and a green freshness that lifts the glass. Waxy texture runs through the palate, adding weight. Floral hints drift underneath the smoke. A thread of sea salt keeps everything in balance. The finish is long and warming, with peaty smoke returning as the sweetness fades. There is no rush here. Douglas Laing Brora 26 years is best appreciated neat, at full cask strength. Adding a small drop of water is one option. It can open up the fresh fruit notes a little further. This is rare whisky from a silent distillery, at its most honest.