A peat bomb this was not. There’s a local brewpub that serves a soft pretzel with syrup made from their wort as a sweet dipping sauce. I was reminded a lot of that while drinking this whisky. Which is a good thing, because that wort syrup is unbelievably delicious. Still, the whisky itself is on the simple side, and those slightly feinty notes on the nose aren’t really singing to me. It’s a really nice summer sipping whisky, as evidenced by me enjoying it in the sun on this 30-degree day. I like the standard Big Peat better.
Nose: Certainly lives up to the name. Earthy, coastal, and slightly acrid peat. Heavy soot, wood smoke, charred brisket, smoked fish, damp clayey earth, and vinegar-based barbeque sauce. Lemon juice, unripe pears, and coconut water. Almost a funky mezcal-ish feint-y kind of note. Fragrant spices of cinnamon and cedar. Some brown-sugar-topped oatmeal, wood sugars, toffee, and a bit of milk chocolate.
Wow, halfway through the glass, and much of the peat has vanished.
Palate: Creamy! No heat whatsoever. Surprisingly mellow and sweet. Malty up front, with barley, wort, salted pretzels, and cereals continuing throughout the development. The peat is much more subtle: there’s soot and earth, but it’s rather subdued. Fresh lemon and ginger. More coastal and earthy on the back end, with nori, roasted nuts, sautéed mushrooms. Some green tea comes in late.
Water adds some pleasant citrusy bitterness, and a bit more charcoal.
Finish: Fairly light. Poached salmon with a cream sauce. A bit of a Longrow-esque hand cream note. More lemon, ginger, coconut, and green tea. Honey sweetness, rather than cereals here. Some charcoal and earth.