With 96 Points, Whisky Bible 2011, Scotch Vatted Malt of the Year
Historically we would call this – whisper it – A Vatted Malt But with a Big Peat Kick
But what exactly, you may ask, is a Vatted Malt? It is what the Scotch Whisky industry has traditionally called a marriage of Malts. Such vattings often form the heart and soul of a blended scotch whisky (which carries the lighter tasting grain whisky , to soften matters).
This vatting carries a big peaty (often called phenolic), beachy oceanic slightly ashy selection of Malts from the island of Islay, from where the Laing family hail – and no wonder! – as we have included Ardbeg, Bowmore, Caol Ila and Port Ellen in the “recipe”.
Ally these lusty and robust Malts selected for BIG PEAT with the fact that no chill filtration takes place a more old fashioned traditional approach and you will detect a massive amplification of the anticipated sea-faring qualities on the nose, palate, and finish. These are particularly appreciated when consumed leisurely in the same style these Malts have waited for you in the cold, dark and windswept warehouses of Islay.
Nose: Fresh, salty and clean, developing to malted barley dried over peat with a damp earthy character
Palate: Ashes, sweet tar, beaches and smoking chimneys
Finish: Long and lingering, it replicates the palate with salty, tangy liquorice, smoke, bonfire ashes – being foremost: PHENOLIC
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