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Single Malt Peated Reserve
During the production of malt, it must be dried to stop the germination process. Peat smoke is typically used to dry the germinated barley, a method called "peat smoking." The burning peat smoke penetrates the malt, giving it a distinctive peaty flavor. The dried and smoked malt is then used for fermentation and distillation. The peat flavor compounds enter the fermentation liquid and the distilled alcohol. The resulting eau-de-vie is then aged in oak barrels, further developing its flavors. During aging, the peat flavor blends with the flavors of our bourbon barrels and other complexities brought by the aging process.
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Aging: Aged in French bourbon barrels.
Tasting Notes: This peated whisky presents a unique and unforgettable profile of smoke and peat. Upon opening the bottle, an intense smoky aroma emerges, accompanied by subtle maritime notes and a hint of salinity. On the palate, the intense peat flavor immediately takes over, followed by rich layers of dark chocolate, coffee, and roasted nuts. The mid-palate offers a sweetness of vanilla and caramel, balancing the overall profile. The finish is long and persistent, with the smoky and peaty flavors lingering, eventually giving way to a final touch of oak and spices, leaving a lasting impression.
700ml, 43% Alc./Vol