Big Peat, the unique Small Batch Islay Blended Malt Whisky from Douglas Laing & Co, launches a new limited edition bottling this month.
Launched by Douglas Laing in 2009, Big Peat has become a firm favourite with whisky enthusiasts worldwide offering them a distinct and unique taste of the magical whisky island of Islay. Big Peat is created from a selection of the finest Islay Malt Scotch Whiskies – from Ardbeg to Bowmore, Caol Ila to the now legendary Port Ellen plus a couple of blender’s secrets!
This new limited edition bottling is exclusively available online at www.bigpeat.com and has been created in response to pleas from Big Peat fans around the globe to offer something with even more “meat on the bone”!
Bottled at 50% and with no chill-filtration, the result is an amplified phenolic and maritime quality on the nose, palate and finish. One sip of this special Small Batch edition transports the drinker to its magical home of Islay.
Big, dry, ozone-y and nicely phenolic as it opens on the nose followed by floral and hot sand hues. On the palate is seaweed sweetness, mocha, lively spices and a “battery” tang – look out for late softly peated barley – ginger and a tarry / creosoted influence. All that leads to a long finish with that now softer tar, distinct camphor cough drop style plus late soot combined with damp Islay bonfire ash.
Fred Laing, Managing Director of Douglas Laing, adds: “This Big Peat Small Batch limited edition has been released to show another side of Big Peat – distinct peat, smoke and maritime character – but with a truly sweet side too. As we like to say – the sum of the parts is greater than some of the individual elements. Hopefully Big Peat’s loyal friends will be able to sit back and enjoy this slightly stronger dram – after all it’s been bottled specifically for his peat partial friends!”
This special Big Peat Small Batch edition is available only via www.bigpeat.com from end April at RRP £29.99.
OFFICIAL TASTING NOTES:
Big, dry, ozone-y and nicely phenolic as it opens on the nose – detect later floral and hot sand hues. Palatewise carries BP’s immediate seaweed sweetness plus mocha, more lively spices and a “battery” tang – and look out for late softly peated barley – ginger and a tarry / creosoted influence. All that leads to a rather sophisticated (for BP!) long finish with that now softer tar, distinct camphor cough drop style plus late soot combined with damp Islay bonfire ash.