Peat`s Beast Single Malt
$71.99
The Peat's Best Single Malt Scotch was featured on Day 4 of our 2021 KWM Whisky Calendar
A mystery peated (33 ppm apparently) single malt bottled at 46% without colouring or chill-filtering. What is the source? We have been told it isn't Islay and the label makes no such claims Islay either. We have our own ideas on where the malt could be from, but we don't know for sure!
Peat's Beast Single Malt Batch Str
$83.99
Bottled at 52.1%, the Peat's Beast Batch Strength is matured in American oak casks. The whisky comes from an undisclosed Distillery.
Scarabus 10 Year Islay Single Malt
$89.99
Like its no-age stated younger sibling, the Scarabus 10-year-old is an undisclosed Islay Single Malt Scotch bottled at 46%. It is matured for at least a decade before bottling in a combination of ex-Bourbon, virgin oak and refill casks.
Smokehead Sherry Bomb Islay Single Malt
$114.99
Bottled at 48% after finishing (presumably) in "Spanish Sherry casks," the whisky is rumoured to hail from the Ardbeg Distillery; but we can't really be sure!
Smokehead High Voltage
$84.99
We can't be 100% sure that this is a cask strength NAS Ardbeg, but it sure as hell tastes like one. We weren't looking for a new exclusive Islay mystery malt, but when we tasted it, we had to have it. 58%
Big Peat 12 Year
$114.99
Producer Note: "Big Peat is a marriage of Single Malt Scotch Whiskies only from the island of Islay. With Caol Ila spirit bringing sweetness, Bowmore the perfect balance, Ardbeg a medicinal, earthy quality and Port Ellen, a degree of elegance, Big Peat represents all that is Islay in a bottle. Part of the Remarkable Regional Malts range, the ultimate distillation of Scotland’s Malt Whisky Regions."
Big Peat is an Islay icon at this point, but it's the variants in the range, such as this 12-year-old, that are keeping it in the spotlight. And if they're still declaring 'Port Ellen' on the label, you know that the 12 year age statement is more than three times younger than the oldest whisky in this bottling.
Natural colour, non-chill filtered, and bottled at 46% abv.
Laphroaig 33 Year Ian Hunter
$2,499.99
This is the third release in Laphroaig's Ian Hunter Series, a work-in-progress 15 bottle collection meant to tell the tale of Laphroaig's history under the careful stewardship of Hunter Ian, the last of the Johnston line to run the distillery. Each bottle in the series is framed inside a book. This third edition is titled Book 3: Source Protector, presumedly having to do with that infamous period in Laphroaig's history when they were bogged down (pun fully intended) in the 'water wars' with neighboring Lagavulin.
33-year-old Laphroaig, distilled in 1987, and matured entirely in ex-Bourbon. Trust us, there is simply no better better way to showcase the majesty of Laphroaig than ex-Bourbon maturation and a high age statement. Apex Islay single malt.
Non chill-filtered, and bottled at 49.9%.
Signatory 30th Annv Bunnahabhain 1968
$4,599.99
Bottled as a part of Signatory's 30th Anniversary collection in 2018, this 50 year old Bunnahabhain was distilled in 1968. Matured in a Refill Sherry Butt before bottling at 41.8%. 91.79 points Whiskybase and
Bruichladdich Bere Barley 2012
$124.99
Distilled in 2012, from a 2011 harvest of 100% Bere barley grown by the Agronomy Institute of Orkney College. The whisky was matured in 10 years in First Fill ex-Bourbon casks before bottling at 50%.
Producer Description
"Bere is Britain’s oldest strain of cultivated cereal and would have been used by Scotland’s early distillers through distant centuries. However, in the 20th century an emphasis on efficiency and commercial return encouraged the pursuit of yield over flavour – favouring varieties that would produce the easiest crop and greatest extract.
"As champions of flavour, we’ve been working with the University of the Highlands and Islands’ Agronomy Institute since 2005 to reintroduce Bere barley to the distilling of single malt whisky.
"However, its importance stretches beyond whisky making. It is believed that this varietal has huge potential for the future of food production.
"Sown in April for a September harvest, the 2011 growing season was mostly warm and dry, until the crucial cutting time when there were very few days free from rain. Maturing for over ten patient years in first fill ex-bourbon casks, the understated maturation of this 2012 vintage delicately balances an unctuous texture and malty, sweet fruit flavour."