Macaloney’s The Peat Project Sugar Kelp Edition Single Cask Canadian Whisky
Out of stock
Peat smoke contributes the truest ‘terroir’ in whisky appreciation. This expression allows you to explore how Washington peat differs from our Canadian and Scottish peats. It was distilled using our local barley peat-smoked at the distillery with Washington State peat, from just across the Canadian-U.S. border. It was then matured in, and bottled directly from, a single carefully selected Portuguese red wine barrique, thereby allowing comparison of Washington peat across our range of wine casks including red, white, Port, Oloroso, and PX, etc.
Product Details
Tasting Notes
Colour
Deep copper-amber with ruby-gold highlights and a tawny wine-tinged glow.
Nose
Medium peat smoke folds into wisps of wood ash, leather and tobacco, brightened by candied orange. Floral notes of heather and sweet pea mingle with lemongrass, coconut, pears, dates, figs, raisins and blackcurrants. A hint of mead and treacle carries spice into cinnamon and a touch of fresh coffee grounds.
Palate
Silky and creamy on the palate, this whisky unfolds with sweet red wine, demerara sugar, and layered fruit: blackcurrant, prunes, dates, sultanas, and honeydew. Peat smoke mingles with coconut milk, cinnamon, black cardamom, and cracked black pepper, with licorice and dark chocolate. The finish brings toffee fudge, floral nectar, dry malt sweetness, a pinch of salt, and lingering smoke.
Finish
Toffee fudge lingers, perfumed with floral nectar as a dry malt sweetness persists, touched by a hint of salt, with peat smoke lingering softly in the finish.