Bruichladdich is a recently revived Scotch Whisky distillery on the island of Islay that has become the most interesting distillery in Scotland by only selectively hewing to tradition, preferring to focus on quality and locality. Adam McDowell writes about how they’ve been ahead of the curve:
Good whisky takes a decade or more to make, which means Laddie was already working on products that appeal to today’s Slow Food zeitgeist way in the early 2000s, before any of us had heard the word “locavore.” They’re not playing catch-up, they were surfing the wave before it swelled.
I was absolutely fascinated to read about Bruichladdich’s revival in the New Yorker a couple of years ago, which prompted me to buy it pretty regularly. Read the whole article if you like Scotch, or resurrections, or good writing. I tried to skim find a salient quote but I read the whole damn thing again and now I’m depressed that I don’t have any Bruichladdich in my bar right now. I love people who respect tradition while also violating it to make something beautiful.
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