Bruichladdich Black Arts 10.1, 29-Year-Old Islay Single Malt Whisky


The Black Art by Islay's Bruichladdich distillery celebrates the magical skill behind some of the world's most delicious whisky. This testament to the elusive mastery of maturing and blending whisky for almost 3 decades is created using a secret mixture of casks known only to Bruichladdich Head Distiller, Adam Hannett. 

Given complete freedom to conjure up this spectacular whisky, the Black Art 10 is a unique, unrepeatable dram, pushing the boundaries of possibility. Unpeated and matured in the finest quality oak, this tenth edition of Black Art is a captivating marriage of faith and ingenuity, a testament to the wizardry of whisky production.


Colour:  Mahogany 

Nose:  Warm and inviting. A bright fruity note welcomes you. The fragrant toasted oak brings chocolate praline, cedar, leather and subtle hints of clove and nutmeg, before moving to fruit notes of sweet apricot jam, ripe melon, dark cherries and blackcurrants. There is a light touch of citrus with lemon zest and gooseberries dipped in honey, with delicate floral notes of geranium and honeysuckle balanced with a hint of iodine and leather.

Palate: Orange barley sugars, ginger nut biscuits and lemon meringue pie are followed by sweet apricot jam and marzipan. The toasted oak bring smooth chocolate and vanilla notes, beautifully complemented with syrupy fruit, raisins, plum and melon. Over time, iodine and a hint of coconut come through, with delicate oak spices of warming ginger and cinnamon. A velvet texture, the depth and balance of this single malt glides across the palate.

Finish: Tablet and smooth fudge bring a softness to the finish, while ripe soft fruits, subtle tobacco and a hint of ginger linger.

Adam Hannet, Head Disiller, Bruichladdich Distillery


View more of our range here: The Spirits Room - Whisky




3 in stock

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Since its rebirth in 2001, Bruichladdich has strived for more than just producing and selling single malt scotch whisky.

They set out to defy industry norms and become pioneers, provocateurs, and change-makers; to reconnect the land with the dram, challenge the conventional 'rules' of the industry, and explore the true origins of flavour while recognising the importance of agricultural ecosystems.

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