Relatively newly out having started production is 2017 this peated west coast dram I think is an absolute banger. Being in a 200-year-old listed farmstead they were restricted on still size and shape so to get around this and create the style of whisky the wish to make they ended up with an extremely long 96-hour fermentation and they run the stills very slowly to get a light spirit. They start with a heavily peated malted barley that is at 77ppm of peat and once fermented and distilled this comes out at 17ppm of peat. This still gives you bags of peat smoke but also always the sweet undertones to really shine through.
From first- fill bourbon and refill whisky barrels this is a great marriage of peat smoke and vanilla.
The nose is subtle smoke from a damp beach bonfire with bags of saltiness coming through too, on the palate it is softer the smoke with a welcome spice to bring balance to the palate, it gives an oiliness of salted nuts and a ruggedness of autumnal hill heather. The finish is sweeter with gentle vanilla with apples and pears running into this soft smokey saline wash.
£52.50 normally – Single Cask Club discount - £47.25