Region of Scotland – ?? – ABV 46% – Released on March 27th, according to the bottlers, specifically in conjunction with “World Whisky Day. You can find a bottle at Mast of Malt for £38 (not available in US stores but MoM does ship to the US).
A few months back I received an email that basically said: Hey there, I’m sure you hear this all of the time but, we want to send you a sample of a single malt, un-chill filtered whisky and are curious to know your thoughts.
The obvious response to a statement such as the above is, well, “Ummm, OK.”
I followed up, mind you, with some questions:
What are the details of the whisky?
Who produces or who bottles it?
The response was basically… well, there was no response. But you know what? I sort of liked that!!
A short while later, just prior to the whisky arriving at my doorstep, another email came my way telling me that the whisky in question was to be called “Peat’s Beast” and that it was a intensely peaty whisky.
There was also mention of Richard Paterson giving his tasting notes on the Peat’s Beast website but they were very clear – Richard’s review was simply that – a review and they were independent and in no way tied to Whyte and Mackaye.
So, all I knew at this point (as well as all I now know) is that:
- Peat’s Beast is a single malt whisky, not a blend
- Peat’s Beast is, well, peaty
- It’s bottled at 46% ABV and there is no chill filtration.
Nothing about age, distillery, terrior. Nothing.
You sneeky-cheeky-monkeys!!!
Let’s investiage…
Color — Very pale – like a Sauvignon Blanc (young 1st fill bourbon casks or a 2nd fill? A mixture of 1st, 2nd and refill casks? The world may never know…).
On the nose – This little beastie does offer up some smoke infused notes (peat smoke indeed) but what I find most striking, and enjoyable, is the waft of lavender then lilac that floats above it all.
Reminiscent of a whisky dunnage warehouse, dirt and oak in all.
A tiny hint of apricot and buttery crumpet. Fruits that tend to give away a whiskies youth: Pear and maybe (maybe) a touch of apple.
Not so much a big beast but I’ve had other self-proclaimed peat monsters that haven’t offered up some of the interesting floral tones I’m getting with this one.
So far, so good.
On the mouth – This is where the fiery roar comes in to play. Lots of burning twigs. Very peppery. A snuffed out spring campfire (snuffed by spring morning dew with the slightest hint of spring moss rolling around here).
Not big with the mouthfeel but not overly watery. A young effervescing quality to this whisky.
New buds, young wood.
Not sure if this is all inspired by spring fever but it’s all on the burning of old brush and in the with new life for me with this one. This does pack a smokey wallop (though not very peaty as the nose initially suggested, just very smoky).
Finish – Longer than I expected given that this is supposed to be a younger whisky. Peppery and smoke lasts and tingles the sides of the tongue.
In sum – A satisfying young, brash whisky that will satisfy most (I include myself that that “most” category). Bottled at a solid ABV (46%) and the fact that it’s non-chill filtered and there was no color added makes me smile.
I can find myself pouring this as a no-brainer, “I need a smoky whisky”, whisky. I like young peaty whiskies and if you do, too, then you can’t go wrong with this whisky.
Special thanks to Pauline G for the sample!