$109.99
Macaloney’s first ever peated single malt with Islay peat!
From our ‘peated’ single malt range, this island whisky undergoes double distillation using traditional Scottish methods, uses only the finest local malted barley and is uniquely peat-smoked at the distillery – a practice exclusive to a select few. Our patient, purposeful distillation yields a complex, layered, and balanced ‘clearach’ (new-make spirit).
Our Peat Project range allows you to explore how peats fromWashington USA, Canada, and now for the first time; Scotland, differ in their unique flavour profiles.
This expression was distilled using local barley peat-smoked at our distillery to 54 ppm with Scottish peat traditionally hand-cut on the island of Islay. It was then fully matured in a carefully selected Bourbon cask,blanketed with fresh maritime island air.
Nose: Lightly medicinal leading to fruit & floral notes. The most notable early presence includes juniper, pine, treacle and hazelnut. Finishing to dark fruit cake, freshly brewed coffee, delicate pipe smoke and fresh sea breeze.
Palate: Velvety with vanilla pods, blackberry jam, and fresh blackcurrents with hints of sweet peat smoke. The Islay peat presents as iodine, seaweed, dried tobacco leaf and leather. Sourdough and malted milk yield to clover honey and then finishes with dried ginger and cellared oak casks.
54 PPM
ABV: 46%
700ml bottle
Natural Colour & Non-Chill Filtered
In stock
Description
From our ‘peated’ single malt range, this island whisky undergoes double distillation using traditional Scottish methods, uses only the finest local malted barley and is uniquely peat-smoked at the distillery – a practice exclusive to a select few. Our patient, purposeful distillation yields a complex, layered, and balanced ‘clearach’ (new-make spirit). Renowned whisky maturation expert Dr. Swan has lauded the original newmake from our copper pot stills as’the best I have tasted in any distillery at this stage, super fruity.’
From our ‘peated’ single malt range, this island whisky uses traditional Scottish methods. This is the world’s first exploration of whisky terrior using peat from different countries.
Distilled using local barley peat-smoked at our distillery to 54 ppm with local peat from the Olympic Peninsula. It was then fully matured in a carefully selected Bourbon cask, blanketed with fresh maritime island air.
This single cask allows comparison with other peat terroirs, and across our range of wine, virgin oak and Bourbon casks.
Nose: Sweet American oak, wildflower meadow and honeycomb leading to butterscotch and nutmeg. Finishing to fresh sea breeze and beach-wood bonfire with oiled oak and smoked heather.
Palate: Velvety with crème caramel, lemon tart, ripe peaches, raisins, milk chocolate and sweet peat smoke. The lingering finish has a hint of hickory-smoked bacon, cellared oak, and bonfire leading to ocean-spray salt.
Additional information
| Weight | 1.6 kg |
|---|---|
| Dimensions | 12.5 × 12.5 × 24.5 cm |
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