Peat

Review: The Peat Monster Blended Malt Scotch Whisky (Compass Box) by Jason Hambrey

Peat Monster 1.jpg
ABV
46%
Aging
N/A
Recipe
100% Malt Whisky (see below)
Distiller Multiple (Scotland)

A marriage of Islay single malts and heavily peated highland malts, matured in first fill and refill American oak casks. A vatted malt. 40% laphroaig refill hogshead, 20% ledaig refill hogshead, 13% caol ila refill hogshead, 26% Ardmore refill hogshead, 1% blend of clynelish, dailuaine, and teanich in a French oak hybrid barrel - a ”burgundy” toast. As typical with Compass Box, natural colour and non-chill filtered. More here.

On a side note, I wasn't that impressed with this one until I had sampled a variety of different peated whiskies and understood the variety and integration here present. It's impressive.


Review (2014)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2012

Nose: Both medicinal, slightly funky Islay peat as well as the woody peat of the highlands - it is well balanced. It makes for a nice effect - rich, bonfire like woodsmoke with some seaweed thrown in....I do quite like what has been done with the peat on this one. It's more smoky than earthy, though there is still some boggy earthiness. Yet, it's still impressively light, with a lemon-like citrusy character which lifts the whole nose up. Some of the peat is a bit sooty too - I am spending so much time just slowly unpeeling the peat on the nose. Impressive.

Taste: It's largely smoke, with a nice level of underlying sweetness, a slight creaminess,  caramel note, and a slight spicy tinge. I think, perhaps, that it does lack some body that I hope for. It does have a fruity character to it underneath, along with some maltiness. It starts with smoke, and then ends with smoke as well, with a good level of underlying sweetness and some vanilla. There's an interesting note of milk chocolate as well in the midst of all the smoke, and at times the cacao comes forth a bit more and brings in some bite more akin to dark chocolate. In my previous tasting of this with a friend some time ago, I found that this whisky had lots of smoke without the body I desired - but I am not finding it so on this round- It has some decent support for the peat.  It could use a bit more - but this is well done.

Finish: It's not bad on this one! Certainly long, and reasonably deep. Some pepper comes out with the smoke, alongside vanilla and honey, some apple notes and some malt. The oiliness of the whisky is shown here, and there are some notes of mustard as well. It has reasonable body and sweetness, both of which are good in finishes.

It could use a touch more body, I think, around the peat - but I am thoroughly enjoying this. The way that the peat has been blended together, and the way that the complexity is showcased in the peat - it is brilliant. Compass Box certainly produces some exceptional whiskies - and this is one of them.

Highly Recommended (48% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: High. A great, broad, and complex peated whisky for a good price.


Review (2018)

  • Batch: N/A

  • Bottling Code: L 20 06 18 23:44 88

  • Bottling Date: 2018

The bottle says “peaty, smoky, complex” on it – in three words, yes! My favourite thing about this bottle is the immense peat – and the regionality – that you get. Medicinal, woody, tarry, sooty – when I realized that was the point of this whisky, I fell in love with it! Some other interesting notes, too – powdered milk! The smoke is still offset with stone fruits, vanilla, light oak, and spice. The palate is easy – full of rich, layered smoke and finishing with wet, rich earth. There’s an oiliness that’s really awesome about this too – the finish is smoke, vegetal characteristic, burning leaves, and light spice. Oh, and wet earth. Awesome!

Highly Recommended (48% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: High. A great, broad, and complex peated whisky for a good price.


Review: Compass Box No Name Blended Malt Scotch Whisky by Jason Hambrey

CB+No+Name+1.jpg
ABV
48.9%
Aging
N/A
Recipe
100% Malt Whisky (see below)
Distiller Multiple (Scotland)

A limited release of 15,000 bottles - the peatiest blend ever released by Compass Box, centred around an Islay whisky from a Pier Road distillery (hmm…Ardbeg?). It is a bit pricy, but this had quite the buzz about it - Ardbeg from Compass Box!


Review (2019)

  • Batch: N/A

  • Bottling Code: L 27 11 17 1 12:19 88

  • Bottling Date: 2017

What a nice, rich, nose! Lots of rich tarry notes, ash, smoke – but it’s very clean and well-put together.  Bacon, seashore, turf fires, smoke, clean dry oak, iodine, beeswax – quite nice stuff! It’s quite earthy – more earthy than I would associate with Ardbeg. The palate is full of rich smoke, but it’s tempered by a quite nice minerality, candle wax, and spice towards the finish, which is sweet, spicy, and smoky with some rich cacao notes too. Terrific stuff.

How does it compare to peat monster? Much deeper and more mature, with a much richer, clean cut taste profile. It really does outshine it in elegance, focus, and depth – but not in breadth.

Very Highly Recommended (18% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Average. This is a very nice whisky, enough to propel it into a decent value category if you like peat, despite the high price (~160$).


Review: Newfoundland Aquavit by Jason Hambrey

ABV
40%
Aging
None
Recipe
Barley Spirit, Peat-smoked juniper, and honey
Distiller Newfoundland Distillery (Clarke's Beach, Newfoundland)

I don’t often go after unaged spirits, but this one caught my eye on a beer coaster which was advertising this product - it is made with peat-smoked juniper, barley spirit, and honey. I’ve tried some other Aquavits I quite liked this year, and it’s a category I think which could be explored more. Peat-smoked juniper? Yes, I want to try that.

This, notably, was the first spirit produced in Newfoundland which has been fully grown and legally distilled in the province.


Review (2019)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: 2019

The nose has a rich grain character, smoke, juniper, lemons, and a light mineral essence. I like the grain-forward nature of the spirit. I really haven’t had a spirit quite like this before – it is perhaps like some smoky whisky new makes that are quite smooth, but it’s quite different as well. It has a really nice savouriness to it, almost like roasted tomatoes. Or, perhaps – smoked tomatoes (you can buy these, but they aren’t easy to find…). The smoke really comes through on the palate, at the end – a bit like a meat smoker with cherry wood.

This is a complex, interesting, and unique spirit – it has endless application in cocktails. I can just imagine great pairings with tomato, dried apricot, fresh stone fruits, or honey and soda.

This aquavit and Sheringham’s are both terrific – I think more distilleries should pursue this type of spirit.

Assessment: Highly recommended.

Value: High, if you like smoke and unique spirits. $35 isn’t bad for that.


Review: Port Charlotte 10 years old Single Malt Scotch Whisky by Jason Hambrey

Port+Charlotte+10+1.jpg
ABV
50%
Aging
10 yrs; ex-bourbon and wine casks
Recipe
100% Malted Barley
Distiller Bruichladdich (Bruichladdich, Scotland)

This is the first regular age-stated Port charlotte, matured in whiskies coming from about 65% first-fill ex-bourbon barrels, 10% second-fill bourbon berrels and 25% second fill French wine casks. With this, Port Charlotte now has its own bottle alongside its Bruichladdich and Octomore siblings (though I like the old bottle more…). Nonetheless, this is a terrific whisky - see below!


Review (2018)

  • Batch: N/A

  • Bottling Code: L162454 18/286 2018/09/06 15:10

  • Bottling Date: 2018

Beautiful, rich aromas – limestone, smoke, dark cacao, lemon peel, ocean shells, sea breeze, salt stone – quite farmy – turf fires, white pepper, charred green bell pepper, and a bit of vanilla and creaminess. What an awesome nose! Further to this, some pear, golden delicious apple, clove, and orange peel. There is a bit of really bright, tropical fruit – guanabana, perhaps? It’s quite slight. The palate is rich, full of rich earth and balanced by vanilla and gorse flowers. Dense dried fruit, almond, raisins, smoke, turf fires, marmalade, allspice, and a touch of sulphury pepper.

The finish is earthy and spicy, with clove-studded oranges, white pepper, pink peppercorn, rich earth, coconut oil, and heather. Cloves, too. A great whisky!

I had a great Port Charlotte last year – a cask strength cognac cask – how does this compare? The CC:01 has more smoke, more toffee, more smoke, and more cognac (hmm…), but less earthy richness and fruitiness, particularly dried. This is a bit broader and richer; I like it more (but both are good)!

This is quite a terrific edition to the baseline age-stated Islay whiskies -  Bowmore 10, Bunnahabhain 12, Ardbeg 10, Laphroaig 10, Caol Ila 12 and Lagavulin 8. Those are all terrific whiskies, and all a different take on islay. Not to single out Kilchoman, who are also producing terrific and distinct whiskies.

Very Highly Recommended (18% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: High. A very nice peated, earthy whisky for the price. If you quite like the style, like me, it’s a worthwhile buy. If you are an Islay fan, this is probably a must-try. If you don’t like peated, earthy whiskies this probably isn’t worth your money.


Review: Ardbeg An Oa Single Malt Scotch Whisky by Jason Hambrey

Ardbeg+An+Oa+1.jpg
ABV
46.6%
Aging
PX Sherry, Charred New Oak, and Ex-Bourbon
Recipe
100% Malted Barley
Distiller Ardbeg (Port Ellen, Scotland)

This Ardbeg has a bit of a focus on French oak, and introduced as part of Arbeg’s core range in 2017. As is the growing trend these days, it has some charred new oak in it and was married in a French oak vat to bring together the varying flavours created from the sweet, dried fruit character of the PX cask, the creamy corn influence from the ex-bourbon cask, and the oaky, sweet character of the new oak.


Review (2019)

  • Batch: N/A

  • Bottling Code: L70562 13/07/2018 18007341 11:42

  • Bottling Date: 2018

The nose is so rich – cacao, deep smoke, charred lemon peel, fresh lemon peel, rich earth, ground unroasted almonds, baking spices, iodine, turf fires, and biscuits. A touch of brilliant minerality, dried brown rice, dried apricot, prune, plum jam, and sharp smoke. A fascinating nose, and very Ardbeg. The youth is a bit present on the nose, but it’s a good youth.

The palate has an incredible dried smoky character to it, like charred chickpea or nut skins. Further, rockpools, white pepper, and coconut oil. And some sweet oak, ketchup (indeed), and a finish full of a smoked sea character (smoky seaweed, smoked fish, etc.). The finish is dry, oaky (French oak, quite so), ashy, and slightly marine. Minerality comes out on the finish more than other places.

A very nice whisky. How does it compare to the 10? This is a bit younger (more oily, a bit more raw) – smokier but not as fruity or balanced, or, indeed, as intriguing. But a bit bigger, and perhaps richer – but less mature. So, it depends what you are after. I like both quite a bit, but prefer the 10, which has the best of this – but more elegantly integrated and balanced. All that to say – this is still fantastic, and it’s a welcome addition to the range for me.

Very Highly Recommended (18% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Average. A very nice peated whisky, but at a price. On a value scale, it’s better to go for the 10, which I find a tad better, and is a bit cheaper. Nonetheless, this is a decent buy if you like smoky, peated whiskies.


Review: Two Brewers Peated Yukon Single Malt Canadian Whisky by Jason Hambrey

Image courtesy of Two Brewers, photographed by Michal Kostal.

Image courtesy of Two Brewers, photographed by Michal Kostal.

ABV
43%
Aging
7-8 yrs
Recipe
100% Malted Barley
Distiller Two Brewers (Whitehorse, Yukon)

A bit of a rarity- you don't often see Canadian peated whisky! This, however, gets its smoke from UK sourced peated barley. Canadian peat has been used in quite a few distilleries in the states, but for now it seems Canada is still looking to the UK for their peating demands.


Review (2017)

  • Batch: Release 03

  • Bottling Code: N/A

  • Bottling Date: 2016

1750 bottles released. Fruity, and rich – guava, candied apple and pear – and still a bit of a spicy background alongside cacao, smoke, peat, leather, and dried apricot. Lots of pear. Develops a bit more broadly with time. On the palate, continues with pear, smoke, peat, cacao, dried apricot and peach - but arugula and spice start to sweep in! It finishes with more candy, caramel, smoke, and spice.

Recommended (81% of whiskies I’ve reviewed to date get this recommendation or higher).

Value: Average. Good whisky, but starts to compete with the other best $100 whiskies.


Review (2017)

  • Batch: Release 07

  • Bottling Code: N/A

  • Bottling Date: 2017

The only gold winning medal from a micro-distillery at the Canadian whisky awards. Quite remarkable!

The nose is smoky – lots of it - with some nice minerality and medicinal notes – while also being bright with terrific earthy notes. Vegetal and rich – dry straw, white pepper, ripe yellow apple, young leather...

The palate starts with limestone and rich orchart fruit – apples, pears, and ripe peach - closing out with smoke and a burst of wet earth. The finish remains on the earthy, smoky notes with some roasted malt too. Eventually it fades to malt and the enduring fruit – pear, apple, pineapple. I don’t know if I’ve ever encountered a peaty whisky which integrated such bright fruit. Impressive.

It has just a terrific collapse of smoke, minerality, and peaty earthiness with an earthiness from the barley malt. Just terrific. Smokier than batch 03.

Very Highly Recommended (18% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Average. Good whisky, but starts to compete with the other best $100 whiskies.


Review (2019)

  • Batch: Release 12

  • Bottling Code: N/A

  • Bottling Date: 2018

An earthy nose which has smoke, spicy earthiness, vanilla, and dried fruit. The palate carries through the peat, but offsets the flavour with some rich grain (think whole, mixed grain cereal like red river) and dried stone and tropical fruit – dried peach, papaya, pineapple, and prune. Rich, but not quite as bright or balanced as release 07 which was rather fantastic. However, this has a strong and dry earthiness which isn’t in release 07, so from a peat perspecitive, this is a bit stronger, but it isn’t quite as balanced. Nonetheless, it’s still terrific!

Highly Recommended (48% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Average. Really good whisky, but at $100 it starts to compete against other possibilities in the $100 range.


Review: Lagavulin 12 Year Old Limited Edition Single Malt Scotch Whisky by Jason Hambrey

Lagavulin 12.jpg
ABV
~56%
Aging
12 Years
Recipe
100% Malted Barley
Distiller Lagavulin (Lagavulin, Scotland)

This whisky is a limited release, but it comes around every year, so it's not very rare. It usually clocks in at a higher price than the 16 year old - this is because of the cask strength and limited nature of the release. Lagavulin is a terrific distillery for just about all their releases - I really quite like what they do.


Review (2016)

  • Batch: 2012 Release (56.1%)

  • Bottling Code: N/A

  • Bottling Date: 2012

Big, slightly sour peat. Smoke, vanilla, tar, gooseberries, smoked paprika, stewed peaches, grape, vanilla, lots of minerality, smoke, soot, seaweed, cucumber, earthy, marula, a bit briny, …terrifically complex and interesting. It’s voluptuous and creamy, with lots of peach here too. The palate shows tar, slightly burnt lentils, terrific minerality, bonfire, smoking dried leaves, tinned and fresh peaches, custard – all with perfect tannic grip. Earthy peat, too – but this doesn’t dominate. The finish is fabulous: smoking leaves, freshly baking bread, charred chickpeas, strawberry jam, vanilla, custard, brine, dried peaches, lime, cilantro, and light tannins. Top notch stuff – and the tannins are just perfect. Incredible whisky. This is the biggest, and most muscular between the regular (terrific) releases of the 16 year old and distiller's edition. It’s just so big…if this wasn’t at cask strength it would be a 92 – but the cask strength shows through so well, particularly the finish.

Exceptional (3% of whiskies I’ve reviewed to date receive this, my highest recommendation).

Value: Very High. For a terrific batch of this, $130 was not a bad price to pay.


Review (2017)

  • Batch: 2017 Special Release (56.5%)

  • Bottling Code: N/A

  • Bottling Date: 2017

Smoldering smoke, saltstone, lightly sweet, raisins, cacao butter, slightly farmy and peppery too. The palate is buttery, full of wood smoke, also including rich cacao and lots of earthiness – brilliant. Sweetness is perfectly balanced. The finish is beautiful, and rich – including roasted malt, woodsmoke, white pepper, peppery radish...dries to heather brush.

Very peppery – more than I remember. Brilliant. I’d call this one cloying, in a positive sense, with all the sweetness – but I suppose it’s never used in a good way, eh? I guess we’ll settle for "syrupy” or "syrup-laden” or something...

They are pricy, but they are good! Likely my favorite regular Islay, though I do like the Ardbeg 10, too.

Very Highly Recommended (18% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Average. Great whisky, expensive price.


Review (2018)

  • Batch: 2018 Special Release (57.8%)

  • Bottling Code: N/A

  • Bottling Date: 2018

I do love trying these! It’s very much in line with the above releases - though it seems a bit sweeter and a touch less rich. Burning leaves, oil, tar, marine notes, lemon, and a light waxinesss too! Spicy and smoky finish. These things are such classics. Wonderful at cask strength.

Very Highly Recommended (18% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Average. Great whisky, expensive price.


Review: Amrut Peated Cask Strength Indian Whisky by Jason Hambrey

Amrut Peated CS.jpg
ABV
62.8%
Aging
N/A
Recipe
100% Malted Barley
Distiller Amrut (Bangalore, India)

A fully peated, cask strength whisky, from Amrut. They also offer another version at 46%. All the barley in this whisky is from Scotland, peated to 23 ppm.


Review (2016)

  • Batch: 12

  • Bottling Code: 41640

  • Bottling Date: 2014

Woody, floral (in a dried flower sort of way), vegetal, and peaty with dried fruit and caramel- quite an interesting one here weaving together some very interesting flavor camps. Strong peppermint (like candycanes) too, alongside the rich oakiness. The mintiness, is, in fact, almost like the menthol-like nature of freshly milled green cardamom when amidst the various spices here. But of course we have so much more: dried apricot, dried pear, dried hibiscus, apple seeds, apple sauce, and almost a general mixed bag of spices that all meld together – cloves, cinnamon, saffron (particularly), black peppercorns…This isn't aged long but feels as though it is full of fabulous age - that Indian climate certainly does its work! Not overly peaty, though the earthiness and light smoke are certainly around, especially towards the end of the palate. Complex, interesting, and very nice. With water, it grows a bit, and apple emerges more fully....but I like this one at full strength more. A winner.

Exceptional (3% of whiskies I’ve reviewed to date receive this, my highest recommendation). One of my all time favourite whiskies.

Value: Very high. 107$ for this is incredibly worthwhile.


Review (2018)

  • Batch: 28

  • Bottling Code: N/A

  • Bottling Date: Jan 2016

Recently at the airport, and I was debating between picking up batch 28 or batch 35. There was a remarkable difference in colour – 35 was much lighter. Wasn’t sure if I wanted to roll the dice with perhaps a more cask influenced bottling, but I decided to - given how much I loved the oaky intermediate sherry earlier this year. I was intent on buying another to see if there was more peat influence.

A dense, rich, gorgeous nose. Woody and tropical and slightly floral: Leather, heather flowers, lavender, dried peach, dried apricot, dried papaya, light sweet smoke (wood smoke/char rather than vegetal peat smoke), custard. The palate is quite smoky, and rich – fire roasted chickpeas, lots of dried fruit, oak – ever so slightly astringent, in a good way -tannins and tobacco play in lightly. Finish is lightly smoky, vegetal, dry – still lots of tropical fruit and dried fruit. There’s a growing richness and smokiness, a flourish of spice, and I get some more tobacco oils (like the finish of a good cigar, a few hours after it has been smoked).

Batch 12 was more malty, less woody, less smoky – and sweeter. That being said, they are definitely in the same family, and they are both brilliant. This is smokier, and, oddly, brighter at the same time. I like this with a touch of water added – it’s a bit too dense at cask strength. Richer, smokier, but not as well balanced as batch 12. A terrific buy, I should have picked up 35 as well...

Very Highly Recommended (18% of all whiskies I’ve reviewed to date get this recommendation or higher). Not quite the last batch, but nearly there, and on the edge of the highest recommendation category.

Value: Very high. 107$ for this is incredibly worthwhile.


Review: Octomore Single Malt Scotch Whisky by Jason Hambrey

ABV
~60%
Aging
Typically 5-7 yrs
Recipe
100% Malted Barley
Distiller Bruichladdich (Bruichladdich, Scotland)

This whisky generally represents the most heavily peated whisky in the world, in terms of parts per million of phenol (the peat flavor components) in the barley before the whisky is distilled. The peating levels vary - often around 170 ppm but one release 6.3 was peated to 258! For comparison, Port Charlotte is peated to 40 PPM and Caol Ila and Lagavulin are peated to about 30-45 ppm. That is a lot of peat!

It needs to be noted, however, that the peat level is measured when the barley is smoked - not after it is distilled. Thus, depending on how you distill, you can bring out more of the smoky or earthy character of the peat - or not much at all. So it isn't really a proper measure of how peaty a whisky is, but rather an indication of its potential. Above a certain level, as with bitterness units in beer, I imagine our palates can't distinguish any difference. The whisky is expensive, but only 5 years old - it is a delicate balance with peat because the smokiness of a whisky will decrease with years in the cask - so it can be a balance of peatiness and maturity.


Review (2016)

  • Batch: 6.1 (57% ABV)

  • Bottling Code: P/132371 26 MAR 14

  • Bottling Date: 2014

This batch was peated to 167 ppm and matured in an ex-bourbon cask.

The nose is full of smoke – not only from the peat but also seemingly from the barrel char, slightly. Incredibly earthy, too – with sharp peat, salt, brine, apricot, honey, bourbon barrel char (sure enough, it’s an ex-bourbon cask!), and porridge. The palate is thick and spicy, with lots of brown sugar and caramel alongside peppery peat, caramel, smoke, and chilli flakes. And rich chocolate mousse. It’s pretty soft for 57%! The finish has incredible marine, mineral, and peat character. Dark chocolate, clove, cinnamon (like mayan hot chocolate), white pepper, rockpools, and of course smoke, moss, and damp earth. This really is a clear cut representation of peat – really quite brilliant stuff.

Highly Recommended (48% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Low at $230.


Review (2016)

  • Batch: 7.1 (59.5% ABV, 208 PPM)

  • Bottling Code: N/A

  • Bottling Date: 2015

This octomore is big, smoky, earthy, and strongly youthful. The peat is sharp and rich, with interesting notes also of dried brown rice and bubblegum. Yet, the rich peat is incredibly balanced with the sweet toffee, brown sugar, and hazlenut skins. The finish is rich, earthy, smoky, and salty. Awesome stuff.

Highly Recommended (48% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Low at $225.


Review (2016)

  • Batch: 7.3 Islay Barley (60% ABV)

  • Bottling Code: L/150264 15/218 10 05 15 12155114

  • Bottling Date: 2015

The barley in this release was sourced from James Brown’s Octomore farm. Distilled in 2010 from grain harvested at Lorgba field, peated to 169 ppm, and matured on Islay in American bourbon barrels and Spanish wine casks of Ribuera del Duero.

I do quite like most things Bruichladdich does. Here, extreme peat…extremely marine, and not as smoky as one might expect – though very peaty and farmy. Friends of mine have described this in terms of various animals – cows, sheep, etc. – lots of complexity and it’s not a grimy spirit by any means. I’d love to visit Islay as this is likely a whisky where terroir would come in – the surroundings, how it is matured, the landscape. Brilliant whisky.

Well, I suppose on to more proper tasting notes – lots of spice, lots of minerality, toasted sesame, and vegetal notes not unlike some clean mezcals. Long, and complex, drying as well. Iodine, milky tea, smoke, toffee, apricot, seaweed, salt stone, preserved lemons, smoke, vanilla, and light creaminess, with time. Ginger and melon on the palate, and melds so well with the earthy barley, peat, menthol, and smoke – finishes with lots of maritime character, spice, mixed dried fruit, the lightest touch touch of oxidized wine, and smoke. Brilliant, from start to very long finish.

Very Highly Recommended (18% of all whiskies I’ve reviewed to date get this recommendation or higher). It’s a hair breadth away from “exceptional”, though.

Value: Low. Pricy stuff.


Review (2018)

  • Batch: 8.1 Masterclass (59.5% ABV, 167 PPM, first fill ex-bourbon barrels)

  • Bottling Code: N/A

  • Bottling Date: 2017

Sooty, and intensely earthy – moreso than smoky. Rich, and deep, too – it is very much like a faceplant into peat. Spicy, too – cacao, cinnamon, and nutmeg. There is a light bracing of vanilla and oak, too – with yellow apples and pears gradually making a slight presence on the nose, too. My reference on this tasting is Octomore 7.3 – that one is much smokier, yet just as earthy – and more oily.

The palate is richly earthy, as one might expect, and very peaty. The orchard fruit and a sweet creaminess slightly offset the deep earth of the peat, and we have rich dark chocolate coming in too. Interestingly, Chinese 5-spice (with pronounced anise) and orange peel too.

The finish is so rich in peat, it tastes like I actually just chewed and spit out the funkiest peat you can imagine. Some light cinnamon and oak, but it is very much about the peat.

It’s quite complex in terms of the incredibly rich earthiness, so much so that I don’t have the vocab to fully describe it. It’s balanced, but not that broad in a way that some of the better Octomores are - not nearly as gorgeous as the magnificent 7.3, which composes a symphony compared to this one solo. Still, very good.

Also, goes very well with hoppy beers, if you were ever wondering…

Highly Recommended (48% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Low (almost average) at $135. And yes, $135 was a steal….


Review: Port Charlotte 2007 CC:01 Single Malt Scotch Whisky by Jason Hambrey

Port Charlotte CC01 2.jpg
ABV
57.8%
Aging
9 yrs; ex-cognac cask
Recipe
100% Malted Barley
Distiller Bruichladdich (Bruichladdich, Scotland)

This is a cask strength travel retail edition of Port Charlotte, Bruichladdich’s line of heaviy peated single malts. This has been fully matured in cognac casks, not just finished, which means we benefit not only from the cognac liquid soaked in the cask but also the cognac oak because significant aging took place in the French oak barrels. I’m always surprised there aren’t more cognac finishes, but I expect it’s because cognac producers are less willing to give up barrels or “wash” new barrels for the Scotch industry.


Review (2018)

  • Batch: CC:01

  • Bottling Code: L/161648 17/329 2017 1106 13:23

  • Bottling Date: 2016

I love the farmy nature of Bruichladdich distillates. Intensely earthy smoke, like a peat fire, yet, it’s offset by the cognac character which comes through with surprising presence – raisins, rich dried fruit, baking spices, and cardamom. It’s quite sweet. The smoke is much more intense than my recollection of Port Charlotte Scottish Barley. Hmm...one of the better cognac finishes I’ve had, which is surprising given all of the peat. If you like peated Scotch and you like cognac, I think this one is a must-try. We also have green olives (Castelvetrano), green walnuts (very distinct, if you happen to have a walnut tree – it’s a nutty, piney aroma), coconut, lemongrass, and sea salt. Very nice nose.

The palate is ashy and smoky, yet contrasted with all the fruit-forward cognac notes. Again, I’m surprised at how assertive the cognac is amidst a powerful smoky single malt. It’s also quite sweet – quite a juxtaposition of flavours from lemon rind to sharp earthy peat to burning wood.

The finish is slightly sweet, carrying on tannins and baking spices with more peat fires. Grows in medicinal notes too. Takes water very well, and I think I like it most with a touch of water so it’s around 48%.

Highly Recommended (48% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: Low. It’s close to average, but still a bit pricy, unless you’re a peat head and like CS peaters.