House Character & Tasting Notes
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, superfruity.’This peated distillate maintains the smooth and fruity character, now adorned with delicate, intricate peat-smoke notes. Peat smoking contributes the truest ‘terroir’ in whisky appreciation. Therefore, our Peat Project TM range allows you to explore how peats from Washington USA, Canada, and Scotland differ in their unique flavour profiles.
This expression was distilled using local barley peat-smoked at our distillery to 54 ppm with local Washington State peat, from just across the Canadian-U.S. border. It was then fully matured in a carefully selected Spanish Pedro Ximénez barrique, blanketed with fresh maritime island air. This single cask allows comparison with other peat terroirs encompassing Washington-USA, Canada andScotland, and across our range of wine, virgin oak and Bourbon casks.
