Islay producer Bruichladdich has unveiled the final single malt vintages in its unpeated Barley Exploration series 2022.The two new expressions, Bruichladdich Organic Barley 2011 and Bruichladdich Bere Barley 2012, join the already released Bruichladdich Islay Barley 2013 to complete the 2022 series. The series has a ‘land to dram’ mentality, which amplifies the B Corp-certified distillery's values around total traceability and provenance. The trio of whiskies explore the flavour impact of where, what and how barley is grown in order to evoke ‘a true sense of place’. Head distiller Adam Hannett said: “Our Barley Exploration series originally began in pursuit of flavour, but it has grown into so much more. Barley is integral to the whisky making process and we have subsequently become fascinated with the growing process, heritage grains and natural crops – and how every aspect can elevate the drinking experience. “It is also an opportunity for us to support the farmers who grow for us. By partnering with them we can truly push the boundaries of what we can achieve with barley, discovering new flavours and resurrecting long forgotten ones. Ultimately, it’s about reconnecting our whisky with its vital raw ingredient.” Made with 100% Scottish barley cultivated at Mid Coul farm in Inverness, Bruichladdich Organic Barley 2011 is an example of ‘a single malt working in harmony with nature’. The raw ingredient has been farmed without the use of artificial fertilisers or pesticides and supports the soil it was grown in. The whisky has benefitted from a slow distillation and maturation on Islay. On the nose there are notes of crème brulée, sweet cantaloupe, water mint and lemon rind. Hints of toasted oak, barley flour, creamy vanilla fudge and ripe pear can be detected on the palate, before moving to a ‘luxurious finish’ of golden syrup with a subtle maritime sea breeze. Bere barely The Bere barley used in the curation of the 2012 expression is a complex ancient grain that dates back to the dawn of Scottish agriculture, approximately 4,500 years ago. In the pursuit of flavour and ‘pushing the boundaries of modern farming practices’, the Bruichladdich distillery has been working with the University of the Highland’s and Island’s Agronomy Institute since 2005 to reintroduce Bere barley to the whisky industry. The whisky has matured for ten years in first fill ex-Bourbon casks, which has resulted in notes of zesty lime, creamy vanilla, green apples and honeysuckle on the nose. On the palate, distinct cereal notes give way to flavours of apple crumble and warm scones, with hints of stoned fruits and smooth honey. Hints of rich gingerbread, milk chocolate and marzipan can be detected on the finish. Completing the Barley Exploration series is Bruichladdich Islay Barley 2013, distilled using barley grown solely on Islay. It is matured in a mix of first-fill American and second-fill European oak casks, benefitting from a harmonious balance between oak and barley. It boasts delicate cereal notes that open into honeyed porridge and lemon meringue pie, before a long and gentle finish with hints of sweet apricot jam and smooth melted fudge. Bruichladdich Organic Barley 2011, Bere Barley 2012 and Islay Barley 2013 are available to buy now with prices starting from £65 (US$76.46). The Barley Exploration series can be purchased at selected specialist whisky retailers. In June, Bruichladdich announced it would be removing the tinned packaging across its core single malt brands, starting with the heavily peated Port Charlotte range.