Teeling Blackpitts Peated Single Malt

My favorite whiskies are peated Scotches. Ever since my first encounter with Ardbeg 10 at a Scotch tasting in 2005, I've been hooked. Even the lesser peated Scotches taste good to me, maybe not as good as finer unpeated Scotches, but I'll take a mediocre peated Scotch over a mediocre bourbon or Irish whiskey any day of the week. What is it about peat that gets me? I can't say. It's just my type. Teeling Blackpitts is a whiskey I've had my eye on since March when I read about it in Whisky Advocate. I also can't explain all the time why a certain bottle catches my eye, but in this case it's fairly clear that it was the word "peated," simple as that. I've only had one other peated Irish, Connemara, and that was purchased special order by a then-current-now-ex girlfriend for an Irish-specific tasting back in 2006. I remember I liked it, but I tasted half a dozen Irish whiskies that night, so specifics are blurry, and since it's not available in my area, I haven't had it again. In any case, when Teeling Blackpitts appeared as Advocate's #3 of 2021 on their top 20, I decided it was time, so I walked to the Wine & Spirits and picked up a bottle. I was struck by the presentation: nice packaging, the cylinder sleek and dark black like the name, concealing a squat, stout bottle, the glass equivalent of a perfect rugby build. On the nose the peat is subtle, elegant, though I only imagine that's the case if you're a seasoned peat drinker. It might take you by surprise and overwhelm you if this is your first experience with it, as it's a weaker than Islay but a little stronger than non-Islay peated Scotches. Underlying the peat aroma, however, are the traditional Irish aromas of apple, cereal grain, vanilla, and honey, which taken together, create a floral perfume that, while not reinventing the wheel, is quite satisfying, with the peat eventually fading into the background in favor of the fruit. On the palate, the fruit and peat comingle to produce the flavor of barbeque fruit with an almost tropical edge, as though the apple has transmuted to pineapple. It's reminiscent, I'd say, of adding pineapple cubes to a shish kebab. On the finish of the first few sips, this barbeque fruit flavor fades slowly to a pated salinity that reminds me of Laphroaig 10 at the end, but by the end of the glass, this had softened into ginger and pepper spices. Overall, while I'm not sure this will convert the peated Scotch fans to become peated Irish fans, it's a nice change of pace, more reminiscent overall of Highland Park or Jura than Ardbeg or Laphroaig. If you're not into peat yet, but have an interest this could serve as a gateway, but at $75, I'm having trouble giving that full, whole-hearted recommendation. It's not that I think I paid too much; it's more that I think this is just on the outer cusp of being priced more than it's worth. I'm curious about other Teeling products, but I'm not sure shelling out $65 is worth it on their single pot still when you can get either Redbreast or Green Spot for the same price. Anyone have any thoughts on that?

N: Peat and smoke right away. But this is a different kind of peat smoke - not like Islay or the other island Scotches. This smells like fried motor oil and cooked vegetables with a spritz of paint thinner - and somehow it works. These notes are immediately noticeable, but also light and almost airy and not dominating. Moving on... Behind the peat and smoke, you get vanilla, whole lemons in a bowl, cut grass, and dried hay. Red fruit and orchard fruit linger deeper in the background. White wine, honey, communion wafers. Dash of something floral. Apple juice. P: Bold, rich, immediately spicy. Caramel and vanilla swirl with earthy and hot smoke and cinnamon. Honey, vanilla cream, red fruit, and a splash of lemon juice. Salt and black pepper. Charred wood. Some of the softer white wine and honey notes build back in around mid-palate. Finish is more vanilla, cinnamon, earthy peat, and smoke. Slightly sour and bitter. Chili pepper spice builds and lingers for some time. Little bit of dark chocolate and sour fruit mingle into the spice at the end. This is interesting, but a lot of the notes are sharper than might be preferred. That makes it drink a bit young. And also makes it feel like more a curiosity than a singular attempt to make a great peated Irish whiskey. On the whole, solidly drinkable, but not likely to induce many cravings. Slightly overpriced, but worth trying.

The aroma is intensely halogenic and medicinal, like a hospital pool. It comes along with other peaty aromas like smoke and seaweed, with some apple and malty aromas. When tasting, it begins with ash, iodine, sweet caramely malt, cinnamon, and a floral kick. It then develops more into more of a malty caramel territory, but doesn’t let up on the ash or iodine. There’s a bit of a seaside breeze, but without the brine that many marine Scotches have. The finish brings forth more vanilla and caramel. The mouthfeel is light but mildy oily like many single malts I review. Overall, I am glad I got the experience to try this, however it is probably not worth the money compared to other peated whiskeys. It’s all ash and iodine with less of the herbal and BBQ elements.

An excellent whisky that marks the best of the original output I’ve tasted from Teeling. Unlike Connemara, one of the few bottles I’ve emptied down the drain, the peat here is precisely integrated. It’s cool and minty on the nose with hints of heather, but leaves room for some faint apple and pear notes to emerge in the background. The peat starts sweet in the mouth before turning lightly peppery, substantial but not overpowering, and then it steps back to let the orchard fruit flavors shine. A delicate mix of apple and pears lingers on the finish alongside a sprinkling of ash. No black marks here, this is cracking stuff.

NOSE Peat, malt, spirit, vanilla, banana chips, baking spice, dried apples, and a touch of honey. Young, sharp, peaty aroma with a sweet underpinning. PALATE Peat, caramel, malt, spirit, vanilla, banana chips, baking spice, dried apples, and a touch of honey. Crisply delivered in a way that reminds me of young peated Scotches, just a tad more buttery. FINISH Long -> Peat, fruit, malt, a bit of buttercream vanilla, and ash

Wonderful medicinal iodine, ashy smoke and peat heft that works with the light fruit and shortbread of Irish whiskey just as well as with any Scotch I've ever tried. There's a youthful note to the whiskey, but with this peat, it's truly inconsequential. If you like peaty Scotch you will like this offering. Very, very enjoyable