Bruichladdich Bere Barley 2013
Bere Barley is Britain’s oldest continuously cultivated cereal. Once a staple for Scotland’s distillers, it would fall out of fashion when more modern varieties were selected for yield, not flavor. Led by our unrelenting curiosity, we have been working since 2005 to reintroduce Bere alongside the University of the Highlands and Island’s Agronomy Institute. This resurrection story is a triumph for the remote Islands ecosystem built around this grain in Orkney. Perhaps more importantly though, it is also a triumph for flavor seekers. Matured in our classic house style of ex-bourbon and ex-wine casks, the delicious, buttery texture of Bere is unmistakably unique.
Bere Barley is Britain’s oldest continuously cultivated cereal. Once a staple for Scotland’s distillers, it would fall out of fashion when more modern varieties were selected for yield, not flavor. Led by our unrelenting curiosity, we have been working since 2005 to reintroduce Bere alongside the University of the Highlands and Island’s Agronomy Institute. This resurrection story is a triumph for the remote Islands ecosystem built around this grain in Orkney. Perhaps more importantly though, it is also a triumph for flavor seekers. Matured in our classic house style of ex-bourbon and ex-wine casks, the delicious, buttery texture of Bere is unmistakably unique.
Description
Bere Barley is Britain’s oldest continuously cultivated cereal. Once a staple for Scotland’s distillers, it would fall out of fashion when more modern varieties were selected for yield, not flavor. Led by our unrelenting curiosity, we have been working since 2005 to reintroduce Bere alongside the University of the Highlands and Island’s Agronomy Institute. This resurrection story is a triumph for the remote Islands ecosystem built around this grain in Orkney. Perhaps more importantly though, it is also a triumph for flavor seekers. Matured in our classic house style of ex-bourbon and ex-wine casks, the delicious, buttery texture of Bere is unmistakably unique.
