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, super fruity.’ 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™ 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 matured in, and bottled directly from, a single carefully selected Portuguese red wine barrique. This single cask allows comparison of Washington peat across our range of wine casks including red, white, Port, Oloroso, and PX, etc.
The nose presents medium peat smoke with wood ash, leather, tobacco and candied orange. Floral and fruit notes include heather, lemongrass, coconut, pears, dates, dried figs, raisins, blackcurrants and sweet pea flowers. Mead and treacle lead to cinnamon and fresh coffee grinds.
The palate is creamy, very smooth, with sweet red wine, demerara, blackcurrant, prunes, dates, sultanas and honeydew melon. Waves of peat smoke and heather brush fire lead to coconut milk, cinnamon, black cardamom, fresh ground black pepper, liquorice, and dark chocolate.
