Bere, pronounced “bear,” is a six-row barley currently cultivated mainly on 5-15 hectares of land in Orkney, Scotland. It is also grown in Shetland, Caithness and on a very small scale by a few crofters on some of the Western Isles, i.e. North Uist, Benbecula, South Uist, Islay and Barra. It is probably Britain’s oldest cereal in continuous commercial cultivation and would have been used by Scotland’s early distillers through distant centuries, right back to neolithic times.
However, in the 20th century an emphasis on efficiency and commercial return encouraged the pursuit of yield over flavour – favouring varieties that would produce the easiest crop and greatest extract.
Always champions of flavour, Islay’s Bruicchladdich distillery have been working with the University of the Highlands and Islands’ Agronomy Institute since 2005 to reintroduce bere barley to the distilling of single malt whisky.
Bere is a hardy grain, adapted to poor soil conditions and to a short growing season. In early trials it proved resilient to milling and mashing. It took time and patience to understand how to get the best from this enigmatic barley.
Sown in April for a September harvest, the 2011 growing season was mostly warm and dry, until the crucial cutting time when there were few days free from rain. This 2012 vintage has matured over ten patient years in first fill ex-bourbon casks. This understated maturation delicately balances an unctuous texture and malty, sweet fruit flavour. The result is a whisky created with utmost respect, from grain to glass.
Tasting Notes
Nose: Zesty lime, creamy vanilla, fresh hay, green apple, honeysuckle & barley sugar.
Palate: Cereal driven with apple crumble, warm scones, stone fruit, honey & a sea shell minerality.
Finish: Gingerbread, milk chocolate, marzipan and apricot jam.
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