Over the years, a growing fanbase for Bruichladdich’s Bere Barley series has made itself more and more vocal. While casual Scotch lovers are perplexed by its unique profile, the Islay diehards have dug in their heels, with iconic single malt reviewers like WhiskyFun leading the way in their accolades.

Yet, while collectors jump through hoops for Springbank’s hard-to-find local barley series out of Campbeltown, the more ubiquitous nature of Bruichladdich’s Bere Barley series makes it seem less exciting to trophy hunters—despite the fact the Bere Barley releases often have far better reviews!

Is it a case of only wanting what we cannot have? Or is the Bruichladdich Bere Barley still one of the biggest secrets in the whisky world?

What makes the Bere Barley series so amazing is the ancient strain of Islay-grown Bere barley used to create it, with a heavy focus on that barley in the flavor profile. What has always stood out about the Bere Barley whiskies, however, is the mouthfeel. The oily, tongue-coating, viscous texture of this whisky comes not from the barrel maturation or a few months in Sherry butts, but rather from the nature of the barley distillate itself.

While not smoky like other Islay malts (because that would cover the supreme flavor of the Bere barley), it is still an island whisky to its core. Salty, citrusy, waxy and maritime to its core, the 2012 edition brings a heavy dose of maltiness to the midpalate, bringing forth stone fruits and even mineral notes before finishing with a buttery biscuit goodness.

Nothing about Bruichladdich’s Bere Barley production makes sense from an economic perspective. The barley is hard to find, hard to grow, hard to mill, and hard to distill. The yields are lower, which makes it incredibly expensive to produce. So why do they put forth such an effort?

Taste what’s in this bottle and you’ll understand after the first sip.