The Peat Kiln

[jazznut]

It's that time of year again... Time for me to whip up some interesting and, hopefully, tasty pure malt Scotches for a few of my esteemed professional colleagues who also happen to be fellow whisky fanatics.

Tonight, I went straight for an assertive, island accentuated blend that offers an unemcumbered, malt-driven style melding single malts of various ages, most of which possess a definite peat smoke quality. I used:

Ardbeg Old Malt Cask 10 Year Old, Distilled 1990, Bottled 2001, 50%
Arran 10 Year Old, 46%
Benriach Curiositas 10 Year Old, 46%
Bowmore 17 Year Old, 43%
Brora Rare Malts Selection 20 Year Old, Distilled 1982, 58.1%
Caol Ila 12 Year Old, 43%
Convalmore 28 Year Old, Distilled 1977, Bottled 2005, 57.9%
Glenmorangie Madeira Wood Finish, 43%
Lagavulin Special Release 12 Year Old, Bottled 2005, 57.7%
Laphroaig Quarter Cask, 48%
Oban Distillers Edition Montilla Fino Finish, Distilled 1983, Bottled 2000, 43%
Old Pulteney 12 Year Old, 40%
Scapa 12 Year Old, 40%
Springbank 10 Year Old, 46%
Talisker 10 Year Old, 45.8%

The result? Well, this is how "The Peat Kiln" struck me...

Full gold. 46.3%ABV. Juicy fruit. Honey and herbs. Oak and smoke. Lingering notions of grapes, salt and barbecue ash. Enlivening and restorative.

Of course, it should get even better as it comes together in the bottle over the next little while. Next up is a Sherry-cask accentuated blend emphasizing rounded textural richness.

Cheers!