The distillery say "Bottled at 46% without chill filtration or added colouring, this peated Arran Single Malt displays all the freshness of our island house style, with an added puff of smoke and earthiness. Since 2019, all peated production of whisky on the island is being done by our sister distillery at Lagg. This is your chance to buy and taste some of the original peated whisky from Arran, produced in Lochranza, before it is all gone!"
The distillery says - "Eager to experiment with The Balvenie profile using what he had learnt from a recent trip to Islay, distillery manager Ian Millar ordered a batch of Speyside peat for the kiln. For a week a year, The Balvenie distills a batch of peated malt, resulting in a whisky rich in honey, vanilla and citrus notes with an extra layer of delicate smokiness.
Bowmore 12 is a medium peated malt - less than some of its Islay cousins. It also has an appealing floral side as well.
The Bowmore 15 is from whisky matured in Bourbon casks which then has a further maturation in sherry casks. The distillery says it is an exquisite sherry cask finish that develops layers of rich, peat smoked complexity at 15 Years Old.
This Bunnahabhain Toiteach A Dha (meaning Smoky Two in Gaelic) is described by the distillery manager as "With touches of smoke from our peated malted barley, this whisky's prickling strength emanates from the dram, while warming with a lingering, robust length and delicately sweet sherry influence."
According to the distillery the name Ballechin originates from a fellow Perthshire farm distillery, which sadly closed in 1927. There, Alfred Barnard, who catalogued all the distilleries in the UK in the 1880's, made reference to having experienced a peated whisky. This bottling is predominantly from ex-bourbon casks with a generous top dressing of ex-Oloroso sherry casks to create added depth and greater complexity.
Fire & Cane is the 4th release in Glenfiddich's experimental series. The basis is a peated Glenfiddich which has then been finished in rum casks. Hence fire and cane. This now comes in a tube.
The distillery says: "The Madeira Cask Matured limited edition was distilled in May 2015 from our 50ppm Port Ellen malt, and matured for 5 years and 3 months in 46 fresh Madeira hogsheads, before being bottled at 50% abv. Kilchoman really lends itself to maturation in fortified wine casks. The rich fruity character of the casks balances nicely with the creamy citrus sweetness of our new spirit. My preference when using wine casks has always been to use fresh first fill barrels with a view to bottling the whisky relatively young. This approach means the lighter clean flavours and fresh maritime peat smoke aren’t overwhelmed by the cask influence”
The WSD think this has salted, smoked ham with soft fruits on the nose and soft smoky wood ash with summer fruits, citrus and salted hams on the palate.
This whisky is described as having flavours of powerful peat smoke, sweet and medicinal with lingering saltiness.
The whisky is named after the Victorian distiller Harvey MacNair who reputedly in the 1860's developed a peated blend in an old stone bothy near GlenAllachie after a days fishing. Billy Walker has recreated the same style of heavily peated whisky using the finest vintage Speyside and Islay single malts, blended with aged GlenAllachie. These are then laid to rest in American oak barrels, sherry casks and French oak barriques.
Guided by revered Master Distiller, Billy Walker, our team is on a ‘Meikle Tòir‘ (meaning ‘big pursuit’). The goal: to carefully craft and cask-perfect a peerless peated single malt at our Speyside home, The GlenAllachie Distillery.
Aged in superior Chinquapin virgin oak barrels sourced from the Northern Ozark region of Missouri, USA, this single malt delivers robust notes of sweet spices and toasted nuts which join the peat smoke. Coming in at 35 PPM, the whisky has a sweeter style of smoke character owing to the mainland peat from St. Fergus used to kiln the barley. After a lengthy 160-hour fermentation, the whisky has a complex character which stands up well to ageing in virgin oak casks.
Guided by revered Master Distiller, Billy Walker, our team is on a ‘Meikle Tòir‘ (meaning ‘big pursuit’). The goal: to carefully craft and cask-perfect a peerless peated single malt at our Speyside home, The GlenAllachie Distillery. The distillery say ‘The Original’ is our classic single malt that truly champions our peated pursuit. Made with mainland peat from St. Fergus, the flavour contribution is sweeter than that anticipated of coastal peat. With an extended fermentation time of 160 hours, nearly triple the industry average, the whisky boasts flavour-rich, complex character. Aged in a combination of first-fill Bourbon barrels, American virgin oak casks and Rye barrels, the spirit clocks in at 35 PPM.
Guided by revered Master Distiller, Billy Walker, our team is on a ‘Meikle Tòir‘ (meaning ‘big pursuit’). The goal: to carefully craft and cask-perfect a peerless peated single malt at our Speyside home, The GlenAllachie Distillery.
Expertly matured in quality Pedro Ximénez & Oloroso Sherry puncheons, the casks have imparted rich, fruity notes that mingle harmoniously with warming wisps of peat smoke. Made using mainland peat from St. Fergus, the sweet phenolic content of the whisky amounts to 35 PPM. A lengthy fermentation period of 160 hours results in a fruit-forward spirit that lends itself perfectly to ageing in the finest Sherry oak
Old Pulteney Huddart is matured in hand-selected fine oak ex-bourbon casks and finished in ex-peated malt casks, gently absorbing mellow peat smoke qualities.
Spey 12 Years Old is a peated single malt Scotch whisky from Speyside Distillery. Limited release of 3000 bottles. Non chill-filtered. Natural colour. 
Fumare is Latin for smoky. This limited release Single Malt Scotch Whisky is matured in casks using peaty malt and bottled at cask strength, 60.4% abv. Non-chill filtered, natural colour and only one of 1500 bottles.