Peat

Laphroaig Cairdeas 2020 Port & Wine

The first Laphroaig Cairdeas (“friendship” in Gaelic) came out in 2008 and has been an annual release since then. The 2020 Cairdeas Port & Wine represents a way to introduce wine finishes to a smoky scotch, something that is not always successful given the strong elements of a typical Laphroaig. To solve this, part of the initial maturation was done in ex-bourbon casks and part in second-fill ruby Port barriques. These are then combined to finish in red wine casks. Specifics about the time spent in each process is not available but that is relatively common in No Age Statement whiskies.

By Adam | January 10, 2023 | Islay | No Comments |

Since 2015, the Teeling Distillery in Dublin has been bringing Irish Whiskey to the world. Their peated “Blackpitts” edition, so named for the area surrounding the distillery traditionally used for malting barley, utilizes the distillery’s unique aging approach, which uses both ex-bourbon and ex-Sauternes white wine casks to impart a new and unique experience for Teeling and for Irish Whiskey in general. Bottled at 46% and with no chill filtration, the Blackpitts promises to deliver a little something new from the ashes of something old.

By Adam | November 20, 2022 | Foreign | No Comments |

Sweden is a northern country and High Coast Distillery is on the outskirts there too, situated in Sörviken at 63ºN. That latitude served as the inspiration of the High Coast Sixty Three, where every element of the whisky and its making that could be rounded to that number was. It is peated single malt whisky peated to 63ppm, matured in 198 63 liter casks for 63 months (5+years), aged at 63 decimeters – roughly 20 feet – below ground. The first batch of this limited edition was bottled at 63ºF. Heck, the price of the grain in the Swedish currency was 6.3 krona per kilogram. The batch size was a 6300 liter wort and the average fermentation time was 63 hours. Even the cooper who made the barrels was born in 1963.

By Adam | September 10, 2022 | Foreign | No Comments |