Single Malt Whiskey, Scotland / Islay

An LMDW exclusive.

For our 2021 Creation Catalog, Fred Laing went to the Isle of Islay not far from the famous Kildalton Cross to take his Big Peat over the small promontory that separates blended malts from single malts. This is why this version called “Big Peat Finest” joined the Old Particular collection from the house of Douglas Laing. When you taste this wonderfully peaty, smoky and rocky single malt for the first time, you can only agree with it for having taken this initiative. From now on, it is up to those who wish, and there will be many, to indulge in the game of predictions in order to know who is behind this coastal label. In any case, one thing is certain, this exercise should make this charismatic man smile who is not used to giving his part to angels in matters of mischief.

TASTING NOTE

Color: Green gold.

Nose: Both lively and smooth. On the first nose, notes of smoke, arnica, vanilla and lemon are intimately linked to each other. When aired, the smoke gains in intensity and its medicinal tones turn into peppers (Espelette, paprika). Over time, the aromatic palette reveals scents of heady flowers (lavender, iris) and ripe fruit (pear, plum). Filigree, malty aromas radiate intensity and herbaceous freshness (cut hay).

Palate: Straight, precise. In tune with the first nose, the attack on the palate is a subtle blend of smoky, ashy and vanilla notes. At the same time, aniseed flavors give it a lot of liveliness. In the mid-palate, a moist peat harmonizes perfectly with the bitterness of a 100% cocoa dark chocolate and with the sweetness of a candied pear. Animal (bacon, Grisons meat), the aftertaste features an increasingly oily and maritime peat (spray, salt).

Overall: Long, silky. At the start of the finish, the malted barley gains height to better highlight the mineral and rocky character of the taste palette. For a moment, we imagine the sound of the waves hitting the rocks to the rhythm of the tide. Just as colorful, the aftertaste evokes a beach at low tide covered with seaweed and shells. On the retro-olfaction, the same malted barley has vanilla accents of great smoothness. The empty glass is slightly medicinal, roasted (boiled barley) and ashy.