It All Went Peat Tong

‘The Wessex Whisky drinker eventually makes his or her way to Peated Whisky’ - Anon

Led by our resident Pete Tong soundalike (and Chairman) Dave, Wessex Whisky ventured off the peaten path, to sample some of the finest peated whisky that Scotland has to offer. The team sampled a range of top quality drams, all with different peat strengths and price points. For the first time we trialled ‘WordCloud’ to gather our thoughts as we went, providing a brilliant cross-section of the team’s differing tastes and opinions (it also makes me sound more convincing when writing it down here..!). Starting off in Cambletown (Glen Scotia 15), we virtually ventured through Loch Lomond (Inchmoan 12), Oban (Oban 14), and Kirkwall (Highland Park 18) before landing back in Cambletown at the Springbank Distillery (Springbank 15). We didn’t even cross the Sound of Islay… #wordcloud

Wit's it All Aboot?

What was once the primary domestic fuel in Scotland, now helps to flavour some of the best drams in the world. The peat bogs, which formed between 1000-5000 years ago from decayed vegetation, are sliced and dried in pyramids until they form a coal-like texture. This ‘peat coal’ is then set alight and used to dry the malt. The amount of time that this moist malt is dried over a peat-fuelled fire determines how smokey the whisky is. Legend has it that William Wallace lit the peat-fuelled fire to dry Octomore 8.3’s malt, which is why it tastes like eating an ashtray (309ppm!). #peat #peatedwhisky

As Peat is a fossil fuel, won’t it run out eventually? Nope. The peat layers grow at approx 1mm per year, and it is estimated that Scotland produces more than it harvests...💪🏻

And I’ll Be in Scotland Afore Ye

We were delighted to have Michael Henry, Master Blender at the Loch Lomond Group, along for the ride. Mike led the MasterClass for the first 2 drams (Glen Scotia 15 and Inchmoan 12), which are both fine Loch Lomond group samples. The drams were chalk and cheese, with a low/medium peat content in the Glen Scotia (15ppm approx), compared to a fairly high content in the Inchmoan 12 (50ppm approx). To smell, the Glen Scotia had apricot and sweet fruit notes which were complimented by citrus and ginger; but there wasn’t really any indication that it was peated. The Inchmoan on the other hand, had an abundance of smokey and burnt notes, with some describing the dram as having a ‘farmyard or countryside’ aroma.

To taste, the Glen Scotia’s sweet yet peppery notes continued, with a lovely hint of smoke evident. The Inchmoan’s farmyard aromas continued on the palette, with a big dose of smoke/ash and spice flung in there to give a real kick. Overall, the Glen Scotia 15 is a more easy drinking ‘cupboard staple’, whereas the Inchmoan is a more interesting dram that grabs you by the lugs and lets you know that peat has been involved in the process. Thanks to Michael for taking time out of his busy schedule to be with us tonight; Slainte mhath! #glenscotia #inchmoan #lochlomond

Oban 14

Dave was back on the decks for the next 3 drams. Our next stop was Oban, to sample the Oban 14. The distillery was there long before the town (1794 vs 1811), so it really is the beating heart of Oban, and should definitely be on any distillery tour bucket list. Very light and sweet on the nose, with burnt orange, summer fruits and a hint of sea air coming to the fore. This sweet fruitiness continued on tasting, and it was described as having a ‘long sweet finish’ and likened to a ‘summer day by Oban pier’. Overall, a very easy and drinkable whisky, with a subtle hint of smoke and salt. #obandistillery

Viking Pride

Off up to Orkney for a new favourite of mine, the Highland Park 18 ‘Viking Pride’. With peat from Hobbister Moor and the maturation taking place in sherry casks, it really is a complex and beautifully made dram. Smells of wood, gentle peat and sweet smoke complement the creamy, dark chocolate and honey tastes to give a balanced and well-rounded drink. I’d put £100 down that this dram was an overall favourite, but unfortunately the circa £100 price point reduces the purchase appeal. #highlandpark #vikings

The Old Whisky Capital

Back to the ‘once proclaimed whisky capital of the world’ now to finish our Islay-free peat experience, at the Springbank Distillery. Using traditional production methods, Springbank claims that their whisky is the ‘most handmade in Scotland’, with 100% of the process being carried out in Cambletown. Very fruity yet smokey on the nose, with subtle hints of oak and dark chocolate. It was described by one of the team as smelling like being on the ‘London Underground’…5th dram in and all that! To the taste; very creamy and fruity with hints of oak and leather on the finish. A very nice whisky, that I’d definitely purchase. #springbank #cambletown

Scores on the Doors

What a top quality selection of drams tonight; I think this is the first time that I’ve participated in a tasting where I’ve liked everything. Top work Wessex Whisky Committee! It all went Peat Tong, as coming out on top, and I’d disagree, was the Inchmoan 12, followed closely by the Springbank 15. In my opinion, the real winner was the Highland Park 18, but as I mentioned earlier, the ton price point really does make you second guess.

Slainte Mhath.