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Peat It, Peat It! Vol.2
From dinosaurs with love
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This Box contains 50ml samples of:
$66.99
T.Rex-powered smoky treats of Islay
Peated Scotch is an acquired taste, but it’s one hell of a taste, to be honest. It’s also quite badass: the unmistakable smoky scents and flavors are the result of ancient alchemy - sorcery, really - that turns dead dinosaurs into delicious dram.
Peated Scotch is an acquired taste, but it’s one hell of a taste, to be honest. It’s also quite badass: the unmistakable smoky scents and flavors are the result of ancient alchemy - sorcery, really - that turns dead dinosaurs into delicious dram.
The majority of peated Whiskies come from the islands of Islay, known for primordial bogs of peat that’s reputed to bring the best flavors out of Scotch. Luckily for you, all three samples come from this peaty paradise.
The trick in creating such a delicacy like peated Whisky is turning decayed world into a fossil fuel (it grows back, don’t worry) and use it to smoke grains (usually barley). Bricks of peat are set on fire under grates on which grains are evenly distributed, and dried in order to be stored safely without losing their magical germinative capacity. That goes on for 30 hours, while the grains are infused with fumes and thingies called phenols - organic compounds that give peated Whisky that distinctive smoky flavor.
We can also use phenols to measure peatiness - the higher the number (PPM - parts per million), the peatier the Spirit. The peatiest Whisky at the moment is Bruichladdich Octomore 6.3 with 258 PPM - the scientists call that “peaty AF” - while the legendary Lagavulin 16 clocks at 40 PPM.
The Whiskies that’ll introduce you to the treat of peat are Kilchoman Sanaig (50 PPM) with a lovely Sherry influence; Compass Box The Peat Monster (30 PPM) that combines Islay smoke and Highland peat; and Port Askaig 110 Proof (30 PPM) with an award-winning smoky character.
Peat may not be for everyone, but it’s true: once you go peat, you always go neat.
Cheers,
Team Flaviar
SMARTASS CORNER
1) When it comes to Whisky, if there is smoke, there is also peat. False. While the two can occur together in the glass, a Whisky gets the peaty-aspect from the peat bricks set aflame to dry the grains while smoke most likely comes from the char inside the barrel in which it was aged. So they can co-habitate or fly solo.
2) Bog grows one millimeter a year. This means a bog that’s a meter thick is one thousand years old. Looks can be deceiving.
3) In bogs, once believed to be spiritual places, anthropologists and archaeologists have found corpses with preserved skin, internal organs, and even beard stubble due to the lack of oxygen, which slows decomposition. In some cases, bodies have been discovered with nooses around their necks and arrows through their chests.
4) The degree symbol in Port Askaig 100° Proof dates from an old proofing system no longer used but here it’s used to for a hint of nostalgia. This product is by today’s ratings 57.2% ABV.
5) An Islay old-timer’s funeral is not complete without the draining of a bottle of one of the island’s best, accompanied by the enthusiastic telling of stories about the deceased.
6) Peated Whisky is not limited to Scotland only. India’s Peated Amrut is an emerging classic, Japan is also bit on the peat, particularly at the Yoichi distillery, Swiss Saentis is an absolute hit, whilst in New Zealand the Manuka Smoke single malt has recently been introduced.
7) Peated Whisky-makers entered a pact long ago that forbid them from employing new oak in the aging and finishing process. Instead they use Bourbon and Tennessee Whisky barrels for aging and finish things up sometimes in casks used for sherry and port.
8) Kilchoman is the first Whisky-maker to set up shop on Islay in more than 124 years. Anthony Wills, otherwise known as Andy the Brave, is one of only two makers on the island to oversee malting, distilling, maturing, and bottling on site, plus that’s where he grows 30 percent of his barley.
Flavor Spiral™
About The Flavor Spiral
smoky
raisin
dried fruit
malted barley
peaty
white pepper
white chocolate
vanilla
pineapple
Kilchoman
smoky
peaty
phenols
oily
hay
banana
sweet
vegetal
toasted
Compass Box
smoky
lemon zest
port
coal
zesty
mint
oily
sweet
sweet fruit
Port Askaig
The Flavor Spiral™ is a quick, clear and visually-appealing way to look at the drink's flavor DNA.
It's tasting notes reinvented. The Flavor Spiral™ is a unique and revolutionary way of describing flavors. It was developed by Flaviar tasting panel, industry experts, and You, our dear Flaviar community member.
Your favourite drinks like never before. It could easily be an art form, but that's a conversation for another day.
It's tasting notes reinvented. The Flavor Spiral™ is a unique and revolutionary way of describing flavors. It was developed by Flaviar tasting panel, industry experts, and You, our dear Flaviar community member.
Your favourite drinks like never before. It could easily be an art form, but that's a conversation for another day.
Dog Dogson's
Smartass
Corner
Corner
Scotch Whisky is almost never aged in new barrels. Bourbon and Tennessee Whiskey casks are usually used for maturation, while many times ageing process and flavor finishing is concluded in various wine casks, such as sherry or port.
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Ratings & Reviews
Member Reviews and Ratings of Peat It, Peat It! Vol.2
Dave,
Great stuff
Blake,
The name doesn’t lie and doesn’t disappoint. If you like the peat and Smokey flavor this is for you.
Seth,
I’m a highland/speyside type of guy. I want to love Islay, I really do and I’m trying and hoping that it is an acquired taste like IPA, but I’m not there yet.
That said, two of theses three I really enjoyed more than most Islay whiskey I have tried. Not a huge fan of the Peat Monster, seemed to lack the complexity that the other two had. Having a hard time picking a favorite between the other two but both have beautiful sweetness and fruit behind the sample and peat.
Dustin,
If you are a peat lover, this is for you. Not one for the people dipping their toes in.
Marcus,
Great box, enjoyed them all. Great representation of what Islay has to offer.
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