For one week every year The Balvenie run heavily peated barley through their whisky making process to create a different Balvenie style similar to that of 50 years ago. This has been matured exclusively in American oak casks for 14 years and is 30ppm and is from the 2003 run.
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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.
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The distillery declare 'True to Benromach’s cherished values, our distillers carefully make our gorgeous Cask Strength vintage single malt Scotch whisky the way we always have. Handcrafting each stage of the distillation process by sight, by sound, by touch. Creating a beautifully balanced character with a distinctive smoky edge.'
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Made with heavily peated Scottish barley, this deliciously rich expression of Benromach Peat Smoke Sherry Cask Matured has a more intense character than our classic 10 Years Old Single Malt Whisky. Yet it retains the unique Benromach fingerprint of elegant fruitiness combined with a gorgeous hint of chocolate that makes our whisky so desirable.
Matured slowly in First Fill Sherry Hogsheads, every cask of Benromach Peat Smoke Sherry Cask Matured is hand-filled, hand-weighed and hand-stamped before resting in our traditional dunnage warehouse over many years, nurtured and watched over until judged to be ready to share. Every precious drop infused with a wonderful depth of smokiness.
Distilled in 2010, bottled in 2018 at 59.9%. Phenol level 34PPM.
Distillery: Cured meats with sherry notes, warm spicy hints and a rich smoky finish.
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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."
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This Caol Ila was distilled in 2006 and bottled in 2017 and has been double matured
in ex-Moscatel casks.
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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.
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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.
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This wonderfully peated Glen Scotia single malt was matured in refill American oak hogsheads delivering a gentle sweet peat smoke with citrus and subtle spice as is the character of Glen Scotia distillery. These casks are then vatted together and finished in demerara rum barrels for eight months bringing a soft, melted brown sugar sweetness that compliments the peat smoke.
Bottled to celebrate the Campbeltown Malts Festival 2019
Opens on a gentle sweet peat smoke, then citrus notes of lemon peel and pineapple juice. There is some vanilla syrup and pepper grinds with cinnamon and ginger spice to finish.
The WSD think it is very sweet on the nose, rum and raisin fudge with the finest hint of smoke. Very fruity. The taste is soft and fruity with oranges covered in fajita spices. Nectarines and golden plums. (V)
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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.
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The distillery say - "The Glenturret Peated Edition exclusively combines both our unpeated style of Glenturret spirit with our heavily peated style of spirit known as Ruadh Maor. This expression delivers definitive smoke and light spice aromas before developing into an array of maturing fruit and smouldering peat flavours on the palate. This edition is crafted in small batches at Scotland's Oldest Working Distillery with less than 60 casks hand selected to create this unique dram per batch. This exclusive bottling sublimely incorporates smokey and sweet together in a rare addition to our Glenturret range of Scotch whiskies."
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Valknut means 'knot of those slain in battle' and is a symbol of three interlinked triangles. According to legend those Vikings who had met a fine and honourable death were marked out by the symbol of the Valknut and spirited away from the mortal world to the heavenly realm of Valhalla. Here they joined Odin's mighty army to prepare for Ragnarok, the battle of the end of the world.
Highland Park's Tasting Note:
As the aroma of toasted vanilla pods advances, there's a distinctive hint of cracked black pepper in the background and just a murmuring of fresh oak shavings, before sweetly aromatic cloves join forces with tangy hints of aniseed. Intensely balanced, bold and courageous, Valknut leaves a lingering memory of peat smoke and sweet spices in its final moments.
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Bowmore 12 is a medium peated malt - less than some of its Islay cousins. It also has an appealing floral side as well.
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.
Caol Ila - Soft as the light of day, Caol Ila Moch opens on the palate to reveal all the life and fresh-faced new hope of a spring day, clearly reflecting the character of Caol Ila first seen in 1846. Here are scrubbed-clean aromas and smoky-dry notes of peat followed through on the palate by sweet, then salty, clarity and simplicity in what is a smooth, fresh expression of the classic "bonfire on the beach" taste of Caol Ila.