Peat

Balvenie 17 Year Peated Cask

One of the larger producers of single malts in the Speyside region, the Balvenie is no stranger to creating new expressions, be they of limited offering or part of their main range. A newer release has been two whiskies aged 17 years, a Doublewood and this Peated Cask variety. The spirit is aged in ex-American bourbon barrels, but then some of it is finished in peated barrels and half is aged in new American oak. The two elements are finally brought together for balance. This allows a peat injection to the relatively lighter malt without overwhelming it.

By Adam | March 29, 2016 | Speyside | 1 Comment |

Laphroaig Cairdeas 200th Anniversary Edition

Much like Ardbeg, Laphroaig celebrated its 200th anniversary in 2015, and offered many celebratory offerings (many of which we tasted here), including this No Aged Statement whisky they put out every year. The “Cairdeas” is tailor made to suit the situation, and the creative brain trust at Laphroaig have sought to offer the essence of what makes their distillery so renowned in this anniversary malt. Made using 100% floor malted barley and using the smallest, oldest stills at the distillery, then matured for around 12 years. This also marks a first for Scotchology, returning to a Scotch we explored in February 2014, one of our early selections. While we’ve reviewed Scotches from the same distillery, this is the first time we’ve revisited the same whisky, even if the purposefully different yearly releases do not make this completely comparative.

By Adam | March 10, 2016 | Islay | 1 Comment |

2015 was a big year for the Laphroaig and Ardbeg distilleries, who each celebrated their 200th year. Such a landmark was cause for celebration and Ardbeg did not disappoint. Much was made about the whisky they sent into space, yet the Perpetuum is meant to capture the essential expression of the Ardbeg spirit and thus makes a laudatory dram. The text on the box wraps into itself admirably: “…times change but Ardbeg remains which is why no synthetic nose or tastebuds will ever come close to replicating the skills of our whisky creators and no man-made machine will ever be capable of producing man-made whisky because…”

By Adam | February 25, 2016 | Islay | No Comments |