Leave it to Bruichladdich to stretch the boundaries of what makes a good scotch whisky yet again with an experiment so wild it is almost baffling that no one tried it sooner. But here we are with something new, exciting, affordable, and most importantly, delicious. Rye grain has long been used to replenish soil with essential nutrients during crop rotation, a vital practice in sustainable and regenerative farming. Yet for whatever reason, Scotland never thought to use that rye for whisky. There are plenty of explanations for this, mostly the traditional reliance on barley and the challenges of distilling rye in pot stills, where its foamy nature complicates both distillation and cleanup. The Laddie team decided to give it a go, creating a whisky made exclusively from Islay rye (45 percent) and Islay malted barley (55 percent) aged in both first-fill bourbon barrels and toasted virgin American oak for at least 7 years. It is one thing to do something novel, and another to make it genuinely enjoyable. They managed both. The nose is dry and buttery, grassy and nutty, with loads of winter spice and herbaceous notes that round out with baked pear and fresh pastries. The palate brings the baked goods to center stage with spicy gingerbread and coconut macaroons, followed by a woody fruitiness that finishes with peppery rye spice and honeyed coconut. This is a great sipper, priced well enough for a highball or cocktail, and hopefully a sign of a future permanent addition to the Bruichladdich lineup.