Westland Distillery's 5th Annual Peat Week is set to commence January 22-26th 2019. The Seattle-based distillery hosts a series of events this week and this American single malt bottling is meant to commemorate the event. It is made using Baird's heavily-peated distiller's malt and has a peat level of 55ppm. The whiskey matured for between 36-63 months. Only 1083 bottles were produced and will be available at select retailers and at the distillery.
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Showing the most detailed of 5 parsed reviews.
Not a typical “peated whisky”. Nose is vegetal Peat, no iodine, salt or fish notes, mild sweetness. Palate starts like a Port Charolette for the first second or two. Then nothing but mild sweetness and peat, zero smoke. A very disappointing dram. It lacks sweetness and depth of flavors and what is a peated whisky without some smoke?
Very light color, a light hay. Nose: the peat hits you the moment you pour it. Sweeter kelpy peat, hints of cucumber, sweet mint, and salad. A bit barn yard-y. Taste: Clean malt at first, sliding quickly into barrel spice followed by floral peat. Peat smoke wraps your tongue in a cozy blanket on the finish.
Moderate peat and smoke. Pear, unripe peach, vanilla on the nose. Peat smoke fades a bit off the palate after first sip or two, still there but secondary role. Bright white fruit, vanilla, custard, come forward. Moderate finish.
Not as good as the regular peated whiskey, but still stands on it's own legs (pun intended). Smells like a clean river stone. Notes of earth, smoked meat and a fresh wood campfire. Enjoyable and complex.
I'm an admitted Westland fanatic and this is one of the best releases to date. Incredibly well balanced. If you like Speyside scotch, you will love a dram of this baby.
Closest flavor profiles across the whole catalog.
