Remy Cointreau Malaysia recently launched the Black Art Edition 10 in Malaysia, the 10th annual release in this limited edition series.
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A 1993 vintage, the unpeated single malt has been created using pre-renaissance casks from the distillery which have been maturing on Islay for almost 30 years.
Since the inception of the limited edition series in 2012, the Black Art's composition continues to remain a mystery. Only the Head Distiller, Adam Hannett, knows the true recipe of the Black Art.
Official profile notes:
Nose: A bright fruity note, chocolate praline, cedar, leather and subtle hints of clove and nutmeg... fruit notes of sweet apricot jam, ripe melon, dark cherries and blackcurrants. A light touch of citrus with lemon zest and gooseberries dipped in honey, with delicate floral notes of geranium and honeysuckle balanced with a hint of iodine and leather.
Palate: Orange barley sugars, ginger nut biscuits and lemon meringue pie, followed by sweet apricot jam and marzipan. Chocolate and vanilla notes, complemented with syrupy fruit, raisins, plum and melon. Over time, iodine and a hint of coconut come through, with delicate oak spices of warming ginger and cinnamon. Velvet texture.
Finish: Tablet and smooth fudge, ripe soft fruits, subtle tobacco and a hint of ginger linger.
Bruichladdich proudly proclaims their whiskies to be non chill filtered, matured entirely on Islay, bottled using only Islay spring water and is free of colouring.
Black Art Edition 10 is bottled at 45.1% ABV, 700ml, and priced at ~RM3.8k. There are 300 bottles allocated for Malaysia and they are available for purchase at specialist whisky retailers and bars.
