Peat's Beast

Peat's Beast whisky comes from a secret distillery in Speyside, without explicit USDA certification; it was created as a project by expert Eamonn Jones (Whyte & Mackay) and his importer Gerald Erdrich in 2011. It is a blend of selected peated single malts, packaged in a wild name and rough bottle design – underlining the wild soul of the whisky.

The whisky is aged in ex-bourbon barrels and is not cold filtered or stripped of its natural color. The phenol content is estimated at approximately 35 ppm, making it a distinctly smoky but not extreme experience – yet still with a raw spark and character.

The nose is immediately dominated by fiery smoke, earthy tones of peat, ash, tar, sea air waves with a hint of citrus and apple. The taste is robust, with a barbecue salty touch, smoked meat, butter and a hint of spice – water opens up softer tones of apple and banana, while phenols remain the main feature. The finish is long, with crazy notes of ash, dark chocolate, spice, and an oily base – a real beast that needs a drop of water to tame it, but never completely gives up.