The peated flight is not for the feint-hearted. Peated whisky is given a smoky flavour by compounds which are released by the peat fires used to dry malted barley.
This flight will show you the contrasting differences between Irish and Scottish peated whiskeys.
1. Micil Potstill: A five-part peated blend with a triple cask finish. Inspired by Micil’s rich distilling heritage, it embodies the fruity spice of the finest Connemara‘fuisce’ and the peat smoke of the illicit stills and kilns of Inverin. Expect lots of apples and pears, with a lingering smoked bacon and clove spice finish!
2. Hinch Peated. A welcome addition to the few Irish peated whiskeys on the market, the Hinch peated single malt. Sweet yet smoky on the palate with flavours of liquorice, toasted oak and lots of peat smoke.
3. Ardbeg Uigdeal: Pronounced Oog-a-dal, the name literally means 'dark and mysterious' and is also the name of the spring where Ardbeg sources its water. This is a perfect marriage of whiskies that have been aged in both sherry and bourbon casks. It has more body and richness compared to most of the standard Ardbeg whiskies and is absolutely packed with flavour.
4. Laphroig 10 YO: One of the smokiest standard expression Islay single malts. What really makes this stand out above its rivals is the richness, complexity and body which are all here in bigger amounts than normally expected for a ten year old. This has some wonderful flavours of iodine, peat smoke, seaweed, plus some surprising sweetness, spiciness and fruitiness.
