Looking to start your journey into peat? We’ve curated an easy starting point with three of our lighter Highland varieties across the Oily & Coastal, Lightly Peated, and Peated SMWS flavour profiles (three of our legacy profiles). Only 4x available.
Three Shades of Peat (Bundle)
Original price was: $657.00.$599.00Current price is: $599.00. inc. GST
4 in stock
Description
Rare Release 49 Furtive gherkin
The Panel were immediately plunged into scrubbing an old barbecue grill. But on the side were lemons, buttery samphire, tangy pickles and chutney, and crackers with sea salt and black pepper. Reduction brought out delicate threads of smoke, distant beach bonfire embers, engine oil and kippers smashed on to toasted brioche. When neat, the palate was sweetly lemony and smoky, with fish pâté, pickled cornichons, charred fennel, jalapeños in brine and clam broth. Water added layers of texture and thickness in the mouth, while bringing out gristy porridge notes, and other elements including lavender honey and a gherkin lurking in a dirty martini.
4.401 A delicate tiptoe of peat
The neat nose immediately brought to mind seashore barbecues, limeade in soda water, charred peaches, heather honey in porridge with sea salt, beef jerky and hot beach sand in the sunshine. Water revealed a mentholic and chalky edge, with eucalyptus oils, menthol and camphor balm, manuka honey, liquorice, dried mango and gorse. The palate opened with big notes of sweet, charred watermelon, mango pulp, elderflower liqueur, dried herbs, wildflowers and hints of bandage and coal smoke. Reduction brought orange peels, root beer, guava, salted honey and brittle trace notes of Orcadian peat smoke. At seven years of age, we combined selected casks from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.
162.2 An island sweetie shop
A sea breeze whistled through the sweetie shop, imparting its maritime story on to honeycomb, butterscotch toffees, candied fennel seeds and roasted peanuts. The palate echoed the nose, while adding sarsaparilla and mace to kippers and fruit pastilles. Water supplemented herbaceous thyme and sage on the nose, to be joined by barbecued lime and seaweed. The palate finished with teriyaki chicken and chocolate biscuits.
