Featuring the following Aussie Peated Whiskies:
Bakery Hill Distillery: Peated Single Malt Whisky (46% ABV)
This single malt has been aged in American oak, ex-bourbon barrels (Jack Daniels) for up to 8 years and malted barley “peated” in northern Scotland. The results has produced this impressive, award winning whisky packed with flavour. The subdued peat aroma combined with a natural leathery earthiness with overtones of kumquat and fruit mince tart, making it sweet but not sickly. It is an exotic mix of experiences.
Fossey’s Distillery: Peated Single Malt Whisky (44% ABV)
Matured with a strong Aussie influence, using the very best peated malt from our kilted friends up north. Sherry casks of 300L re-coopered to 100L are then matured for over 3 years in a harsh Aussie desert of wild temperature variations. Sweet on the nose, a blast of smoke on the tongue and a little pepper heat, this drop retains a rich golden syrup note with subtle burnt toffee flavours. A long and creamy finish with a serious smoky tail.
Adams Distillery: Peated Shiraz Cask, Single Malt Whisky (46.5% ABV)
Adam & Adam have taken big, bold, complex shiraz wine seasoned casks with a deep, earthy and rich fruit aroma and added new make spirit. What a dream! Easy to mistake these as ex-sherry casks, being similar on the nose. On review the shiraz leaps out and attacks the olfactory nerves. A sweet front palate of burnt sugar and caramel. The peat is present, but comes through more later. The shiraz shines through on its own merits. Dark rich plum and blackberry adds to some hits of toffee and bitter chocolate. Here’s the peat again – not heavy at all – a mild, light and easy drinking peat. A long chewy finish that goes on and on. Oily and all round yummy.
Please note: whiskies will vary from main image.