‘The peatiest whisky in the world’ isn’t a claim to be thrown around lightly, but Oc certainly wins. We didn’t want to solely focus on smoke, and Oc1 was matured in French wine casks that previously held Côte-Rôtie La Mouline. The result is a unique combination of smoke and herbal notes.
Côte-Rôtie La Mouline wine casks.
Surprisingly restrained at first, but a drop of water unlocks a powerful wave of smoke, with iodine and antiseptic notes. That fades to reveal soft fruit and herbal notes – eucalyptus and menthol.
A huge blast of peat starts things off, with coastal salinity, smoky malt and cold barbecue pits. Behind the smoke sits a pile of leafy herbs – the eucalyptus from the nose as well as tarragon and thyme – gently smouldering.
Long and smoky, with well-seasoned herb-crusted barbecued meat slowly fading.