1989 Berrys' Own Selection Bunnahabhain, Islay, Single Malt Whisky, 44%
About this SPIRIT
Bunnahabhain Distillery, Islay
Bunnahabhain was established in 1881 on Islay. Pronounced 'Boo-na-ha-ven' and meaning 'mouth of the river', Bunnahabhain is accessible through a winding lane off the main road to Port Askaig. Its distillery is set around a courtyard in a style that resembles a Bordeaux château. Despite expansion in 1963, the distillery has changed little. Bunnahabhain is sometimes referred to as "the Islay whisky without the Islay character” because it is less peaty than other Islay malts. Its light color (for an Islay) is attributable to the spring water being drawn before it runs "over and through" the well-known Islay peat bogs. This quality is further enhanced by the distillery taking only a narrow cut from the second distillation.
The distinctive oiliness of the Bunnahabhain malt is due to the short-necked stills used here. Bunnahabhain is sweeter than the other Islays, with a smooth initial palate and long full finish. In most instances, Bunnahabhain single malt is made of malted barley that has been dried using a fuel source other than peat not to impart any smoky, medicinal, iodine-like flavors. On occasion, Bunnahabhain produces batches of a spirit made of barley that has been imbued with the pungent (some would say acrid) smell of peat smoke as it was drying.
Now owned by CVH Spirits, Bunnahabhain has released a range of finishes in recent years, including Palo Cortado, Manzanilla, and PX finishes, and whisky that has been finished in ex-Burgundy barrels.
(Adapted from the Malt Whisky Yearbook 2024)
When is a wine ready to drink?
We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.
Not ready
These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.
Ready - youthful
These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.
Ready - at best
These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.
Ready - mature
These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.
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Description
This whisky is a fascinating expression of Bunnahabhain. On the nose, I’m transported to a favourite oyster bar. A dozen, freshly shucked Rock oysters, gentle iodine, even the oak bench. On the palate, the bright sea-air continues through, wafting soft smoke and spice. The finish lingers and tingles like a North Sea sunset.
Rob Whitehead, Spirits Specialist
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