Macaloney's The Peat Project Ex-Bourbon 46%

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 acomplex, layered, and balanced ‘clearach’ (new-make spirit).

Renowned whisky maturation expert Dr. Swan has lauded the original newmake fromour 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 TM 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 infused with sugar-kelp seaweed. It was then fully matured in a carefully selected ex-Bourbon cask, blanketed with fresh maritime island air.

This single cask allows comparison with other peatterroirs, and across our range of wine, virgin oak and Bourbon casks.

The nose has fresh sea breeze and beach-wood bonfire followed byice cream soda, barley wine, sherbet, ripe pear, banana and red currants,leading to marmalade, meadow flowers, honeycomb, dry hay, cedar, dried green tea and sweet tobacco smoke. It opens to vanilla fudge,white chocolate, Brazil nuts, green cardamom and sandal wood.

The palate is sweet, creamy and viscous (with great legs) with sugar kelp, sweet bonfiresmoke and beach tangle, leading to butterscotch, vanilla pods, lemon grass,juicy ripe pears, nectarines and pineapple, sweet pink grapefruit and coconut milk. Then comes creamy toee, heather honey, flowers,fresh rosemary and dried herbs. The lingering finish has walnut, tea chest,oiled oak, roasted mustard seeds, seashells and sea tangle, smoked oysters, fruity pipe smoke, and bonfire embers with a hint of salt