ISLAY NO LONGER ONLY HOME OF PEATED WHISKY
Aficionados love the strong smoky flavors and the briny notes of seaweed and iodine that are reminiscent of a smoldering campfire by the shore. Naysayers say that it’s like drinking an ashtray or that they smell like a tire store. But depending on where and how the whiskies are made, peated malts encompass a whole range of smoky flavors, along with everything from ripe pears to dried mushrooms.
Peat is an accumulation of decaying or partially decayed vegetation or organic matter, and can be found naturally occurring in peatlands, bogs, mires and moors. Peatlands, while one of the most effective ecosystems on the planet, are a great source for this peat, which is essentially a thick mud, and can be cut out in square bricks and dried as an alternative fuel source to coal. Given peat’s worldwide availability(mainly in the northern hemisphere), it made for a reliable and easily-procured source of fuel before coal and other options made their way to Islay from Glasgow hundreds of years ago.
Peat’s influence in smoky whisky is measured in PPM (parts per million), which looks at the prevalence of phenols, moisture, nitrogen content, and the predicted spirit yield of the final run. Malting the barley to a higher ppm can contribute to a much smokier whisky, but the ppm of the raw material is not a trusted measurement of the peat flavour which ultimately ends up in the bottle. What this means is that the universally accepted PPM scale is a good indicator of the presence of peat, while also having a wide range of scope for distillers.
During the malting process, barley is slightly germinated in order to draw sugars from the starch. This needs to be stopped half-way, however, which is done by applying heat. Where other heat sources are readily at hand in other parts of the world, Islay used peat to malt their barley from the start, creating a unique product that set their small corner of the world apart from the distilleries of Scotland. The smoke from the burning peat imparts a distinct flavour upon the grains, which finds its way into the final liquid.
In the 19th and early 20th centuries, the fuel used for roasting was usually peat, which burns like coal and is abundant throughout Scotland. In the years after World War II, most Scottish distilleries switched over to other, cleaner fuel sources, but a few kept up the peaty tradition. And in recent decades, as single malt mania took hold and whisky-philes started searching out bolder and more distinctive whiskies, the smoky stuff—the more intense the better—gained a cult following that makes brands like Lagavulin and Ardbeg some of the most desirable of all Scotch.
On the shores of Loch Harport, the village of Carbost is home to Skye’s first of two distilleries producing wonderfully powerful and award-winning Island malts bottled at above average strength.
Talisker had long been available as single malt from independents such as Gordon & MacPhail, and also officially, predominantly as an eight-year-old. In 1998, it was given greater prominence as a founding member of the Classic Malts Selection when the age was upped to 10 years. An 18-year-old joined the range in 2004, but since 2008 the range has expanded dramatically with no-age-statement quartet: 57˚North, Storm, Dark Storm and Port Ruighe. It is now one of Diageo’s most important single malt brands.
Talisker Distillery from the Islands Region has an unusual configuration of their stills – two wash stills and three spirit. But it does not triple distill its spirits. Instead, the five still set-up produces a highly individual new make which mixes smoke, fruit, sulphur, salt and pepper. The malt is medium-peated, the worts clear, the fermentation long. It is in distillation that things seem slightly strange.
The wash stills are very tall with an exaggerated U-shaped bend in the lyne arm with a purifier pipe at its lowest point. This refluxes any heavy elements back into the body of the still to be redistilled. After rising up the ‘U’, the lyne arm coils itself inside cold worm tubs. While there is a lot of reflux taking place, there is little copper contact which provides the sulphury notes in the new make, and could give the signature pepperiness in the mature spirit. The purifier pipe adds oiliness, while the reflux helps to refine the fruity elements created during fermentation.
In contrast to most distilleries where the spirit stills are the workhorses, at Talisker the second distillation takes place in small plain stills, again with worm tubs. This adds mid-palate weight. Maturation is in refill and rejuvenated casks with ex-fortified wine casks being used for the Distiller’s Edition and Port Ruighe expressions and occasional special releases.
Talisker 10: Talisker 10 is one of those whiskies that often gets taken for granted because it’s been such a constant presence for so long. A massive success as the island representative in Diageo's 'Classic Malts' series, Talisker 10yo's profile keeps increasing as more fans discover its intense coastal spicy, peaty character. The 10-year age statement isn’t particularly sexy, it’s not bottled at a high proof (45.8%) and even the peat content is pretty low, making for a balanced and subtle tipple that doesn’t overpower the olfactory with lashings of smoke or iodine. But it’s a perfectly constructed malt that belongs in every serious whiskyphile’s liquor cabinet.
Given its location-connoisseurs and scientists are both divided on whether a spirit can truly display terroir, but if you ever needed proof that it can, Talisker is it- the saline, maritime characteristics endemic to anything made by the sea is delivered in spades, buttressed by crisp bacon, celery salt and ripe red apple helping it evolve into sweet malt and gentle smoke, which lingers on in the long finish. A classic truly elemental malt.
THE UNTAMED SPIRIT OF ISLAY: Although it has long claimed to be Islay’s smokiest malt till overtaken by Bruichladdich, Ardbeg can also realistically lay claim to be one of the island’s sweetest. It is this combination of rich sooty/tarry smoke with a citric sweet core which gives it its balance. Along with Glenmorangie, Ardbeg is owned by LVMH, which means an automatic but unavoidable price jump.
Ardbeg has been called “as close to perfection as makes no difference,” by whisky connoisseurs. Proof then, that Ardbeg truly deserves its incredible reputation. It’s a whisky that’s worshipped around the world. In the past ten years, six different Ardbeg expressions have won prestigious titles including World Whisky of the Year, Scotch Whisky of the Year and World’s Best Single Malt.
Heavy peating at Port Ellen maltings gives the smoke, long fermentation helps to increase softness and a clean, acidic fruitiness, while it is the use of a purifier pipe in the lyne arm of the spirit still which adds an oily, textural quality to the final product but also helps to refine the spirit. A new, modern and very Glenmorangie wood policy has also helped to give more roundness to the final mature product.
Ardbeg has undergone many changes in ownership and shutdowns. Unusable in a blended Scotch, its fortunes in the whisky market were, at best, wavery. A rise in demand for peated whisky saw production increase in the 1960s and 1970s, with demand necessitating that the distillery bring in peated malt from Port Ellen from 1974. For aficionados, the end of Ardbeg’s self-sufficiency was the end of an era – and a style. Seven years later, Ardbeg’s kiln was again extinguished, to restart in 1989.
The stock profile meant that its first age statement release was a 17-year-old, while it would take until 2008 for its own Ardbeg 10-year-old to appear. From 2004, however, there had been incremental releases: ’Very Young’, ‘Still Young’ and ‘Almost There’ showed the work in progress. The portfolio still concentrates on no-age-statement releases, some exclusively from (now very rare) old stock, others from new, some from a mix. Different oaks have also been used as part of a general improvement in the quality of casks used. The range has been bolstered in recent years by the addition of core expressions Ardbeg An Oa (NAS) in 2017 and Ardbeg Traigh Bhan 19 Year Old two years later.
Winner of a host of awards, Islay's Bowmore has been named Distillery of the Year multiple times, and various expressions have also been recognised with Double Gold Awards at the San Francisco World Spirits Competition.
As a whole, Bowmore has
won more awards than any other distillery. Islay, of course, has a long history
of illicit distillation, which makes the question of which distillery is the
oldest moot. Officially, Lagavulin, for example, dates back to 1816, but there
were unlicensed distilleries operating on that site dating back to 1742. Established
in 1779, Bowmore distillery is the amongst the oldest on Islay and some would
argue that the individuals that work here produce the best Single Malt in the
world. Why? Bowmore uses traditional
methods of production: methods that have been handed down through generations.
They take great pride in what they do and are among the six that still take the
time to floor malt their own barley - a painstaking process that requires a
Maltman to toss the grain by hand with a traditional wooden malt shovel, every
four hours. It is this kind of detail that sets Bowmore Distillery apart. It’s
a process that’s been perfected over nearly 240 years. The soft fresh water from the nearby River Laggan, perfectly malted and
peat-kilned barley, painstakingly cultivated yeast, and the magnificent
character of Islay all come together to create Bowmore single malt Scotch whisky. The Laggan River rises in ancient pre-Cambrian rocks that,
at almost two billion years old, are among the oldest in Europe, and flows into
Loch Indaal. The water flows over peat, picking up a brown colour and about
two-ppm phenol; this is not enough, however, to have a discernable impact on
the whisky’s taste, though its ex-Master Blender Rachel Barrie feels otherwise. And it’s in the legendary No. 1 Vaults, the old stone warehouse that
sits on the edge of Loch Indaal, that the magical character of Islay and
centuries of tradition patiently combine to create a whisky that stands out for
its balance, complexity and beauty. The distillery has four
stills—two wash stills and two spirit stills—and has an annual capacity of two
million litres of pure alcohol. The distillery is also one of the few
distilleries that still use peat in its kilning operations, producing the
distinctive peat reek that Islay whiskies are noted for. Neither the locally
produced barley nor the floor malting are sufficient to meet the distillery’s
annual requirements, so its malting operation is supplemented by already malted
barley that is produced to its specifications and imported from the mainland. Whisky making is a very
complicated process and the best way to understand it is to tour a
distillery. Once the "new-make" spirit is ready, it goes into
American or Spanish oaks casks previously used to age sherry or bourbon, thus
creating different expressions. Casks are placed in the famous no. 1 Vaults for maturing. Located below sea level, this maturation room is as old as
the distillery itself. Some of the most luxurious
vintages Bowmore has produced include the White ($6,000) and Black ($4,500),
part of a trilogy of whiskies, all distilled on November 5, 1964. Completing
the set, the Gold Bowmore ($6,250) was recently released. Less than 900 bottles
of each of the trilogy were produced, making all of them exceptionally rare. Additionally,
the year that they were distilled was also the year that Bowmore introduced
steam-powered stills, which are able to produce a much smoother and consistent
As a whole, Bowmore has won more awards than any other distillery. Islay, of course, has a long history of illicit distillation, which makes the question of which distillery is the oldest moot. Officially, Lagavulin, for example, dates back to 1816, but there were unlicensed distilleries operating on that site dating back to 1742. Established in 1779, Bowmore distillery is the amongst the oldest on Islay and some would argue that the individuals that work here produce the best Single Malt in the world. Why?
Bowmore uses traditional methods of production: methods that have been handed down through generations. They take great pride in what they do and are among the six that still take the time to floor malt their own barley - a painstaking process that requires a Maltman to toss the grain by hand with a traditional wooden malt shovel, every four hours. It is this kind of detail that sets Bowmore Distillery apart. It’s a process that’s been perfected over nearly 240 years.
The soft fresh water from the nearby River Laggan, perfectly malted and peat-kilned barley, painstakingly cultivated yeast, and the magnificent character of Islay all come together to create Bowmore single malt Scotch whisky. The Laggan River rises in ancient pre-Cambrian rocks that, at almost two billion years old, are among the oldest in Europe, and flows into Loch Indaal. The water flows over peat, picking up a brown colour and about two-ppm phenol; this is not enough, however, to have a discernable impact on the whisky’s taste, though its ex-Master Blender Rachel Barrie feels otherwise. And it’s in the legendary No. 1 Vaults, the old stone warehouse that sits on the edge of Loch Indaal, that the magical character of Islay and centuries of tradition patiently combine to create a whisky that stands out for its balance, complexity and beauty.
The distillery has four stills—two wash stills and two spirit stills—and has an annual capacity of two million litres of pure alcohol. The distillery is also one of the few distilleries that still use peat in its kilning operations, producing the distinctive peat reek that Islay whiskies are noted for. Neither the locally produced barley nor the floor malting are sufficient to meet the distillery’s annual requirements, so its malting operation is supplemented by already malted barley that is produced to its specifications and imported from the mainland.
Whisky making is a very complicated process and the best way to understand it is to tour a distillery. Once the "new-make" spirit is ready, it goes into American or Spanish oaks casks previously used to age sherry or bourbon, thus creating different expressions. Casks are placed in the famous no. 1 Vaults for maturing. Located below sea level, this maturation room is as old as the distillery itself.
Some of the most luxurious vintages Bowmore has produced include the White ($6,000) and Black ($4,500), part of a trilogy of whiskies, all distilled on November 5, 1964. Completing the set, the Gold Bowmore ($6,250) was recently released. Less than 900 bottles of each of the trilogy were produced, making all of them exceptionally rare. Additionally, the year that they were distilled was also the year that Bowmore introduced steam-powered stills, which are able to produce a much smoother and consistent spirit.
THE HISTORY OF SUNTORY: The history of Japanese whisky is the history of Shinjiro Torii, the founder of Suntory.
In 1923, Shinjiro Torii envisioned a whisky filled with the essence of Japanese nature and hand-crafted by artisans through a patient process of enhancing the work of nature. He dreamt of creating subtle, refined, yet complex whisky that would suit the delicate palate of the Japanese and enhance their dining experience. Though initially inspired by traditional Scottish whisky, Torii envisioned a Japanese approach by choosing a terrain and climate completely different from those of Scotland. Torii chose the region of Yamazaki, on the outskirts of Kyoto as the birthplace of Japanese whisky.
The Hakushu Distillery was founded in 1973, half a century after Yamazaki. Keizo Saji inherited his father’s vision in his quest for innovation and constructed this second Suntory distillery. Keizo Saji, the second Master Blender, inherited his father’s quest to push the boundaries of what a Japanese whisky could be. He had searched all over Japan for high quality water that will become the most delicately aromatic to produce whisky that people would love. After searching with tenacity to the headstreams of rivers and deep into rugged mountains, he found Hakushu. The Hakushu Distillery is without question one of the highest distilleries in the world, built amidst the deepest forests of Mt. Kaikomagatake in the Japanese Southern Alps.
Hakushu is the highest operational distillery in Japan, towering over its competitors at a height of more than 2000 feet above sea-level. It is a Suntory distillery and, while not quite as globally famous as Yamazaki, the quality of single malt whisky produced here is nothing short of outstanding. With four distinctive seasons, the clear air and cool, humid climate of Hakushu’s vast forests allow the distillery to produce high-quality whisky through a slow, unhurried process.
The majestic forest that surrounds the Hakushu Distillery shelters an abundance of plant varieties reflecting the many expressions of Japanese nature. The malt whiskies born here are simultaneously blessed with a very particular microclimate within verdant forests. Hakushu is known to use one of the most pristine water supplies in all of Japan, the reserves at the base of Mount Kai Komagatake. The water offers rare purity, only made possible by filtration of rain and snow through thousand-year-old granite rocks, but with a very low mineral content and is much softer than that found elsewhere in the country, and this helps the distillery to create a refreshing, crisp and well-balanced range of expressions.
The original Hakushu distillery was expanded with another distillery building called Hakushu Higashi (east) added in 1981. The original west wing was gradually mothballed.
Hakushu 12 Year Old: Its 12 YO lightly peated whisky is comprised of three types of single malts. The components are a non-peated whisky aged in American oak, a non-peated whisky aged in ex-sherry/ Spanish Oak, and a peated whisky aged in American oak. As such, the peat level goes down to a mild 7-9 ppm. In 2013 and 2014, it brought out 3,000 bottles of heavily peated NAS single malts (48% ABV) which, at $2000/- each, sold out in a day.
Hakushu distillery uses different styles of oak barrel to age their single malt, but mainly hogshead, which, according to the distillery is, “suitable to the clear air and cool humid climate.” Green and fresh, cool and earthy, the 12-year old from Hakushu is lightly peated and very delicate in its flavour profile. In fact, moist peat and cool mint gently hold up the bouquet of flowers and cereal notes. The light and fruity style of the whisky is quite similar to the Yamazaki 12, but the smoke, which is more rich body than intense fire, really makes up for any lack of richness. The price has increased considerably over the last five years with the inventory of Japanese whisky getting tighter and tighter.
Hakushu 18 Year Old: This rare release from Hakushu illustrates why this is one of the most interesting malt distilleries in Japan. Hakushu means “white sand banks” named after the mineral depoists in the streams that feed the distillery. This deeply fragrant whisky has a refreshing aroma that calls to mind fruit and hay. The complexity on display is very impressive and at this subtly peated whisky is an underrated Japanese icon.
A massive step up in quality from the standard Hakushu 12 yrs, this 18yo is amazingly well-defined (as we've come to expect from Japanese whisky) with deliciously rounded fruit and cereal flavours, at times surprisingly reminiscent of the finest Irish potstill whisky. This is a whisky that is so smooth, well-balanced and complex that it comes incredibly close to perfection. Made up from a selection of carefully matured whisky, that has been under the eagle-eye of the master distiller for at least 18 years, this refreshing dram has it all.
Both sherry influences and bourbon influences can be detected through rich fruits, citrus, honey, apricots and sweet dark chocolate. These are all supported by that lightly peated character that also brings slight floral notes to the table. The peat opens up with more time spent in the glass and a little burst of lemon juice makes itself known too. All the while, very gentle cinnamon and cloves hide in the background, but are certainly detectable to a trained nose.
Its crisp and vibrant feel, unique in a single malt whisky, enlivens and liberates your senses. The extensive and delightful range of notes, combined with the unparalleled smoothness, have led the Hakushu 18 Year Old to pick up multiple awards throughout the years.
Radhakrishna R. Jagdale set up Amrut Laboratories in 1948 and soon changed it to Amrut Distilleries. 56 years on, his grandson launched Amrut Whisky, the first Indian single malt brand. He created Amrut Fusion in 2004 and, in 2008, was so entranced by it that he submitted it for assessment to global Whisky-guru Jim Murray in 2009. It was voted the 3rd best Whisky in the world by Murray. He did so, after tasting over 4000 whiskies from all over the world. This was the piece de resistance of the 64-year-old Bangalore-based Amrut Distilleries, but forging a new path appears to be a company policy.
Interestingly, young Jagdale started it all as an MBA student in Newcastle, UK, in response to his father’s challenge to market an Indian single malt in the very home of the spirit, in Scotland.
Conforming to the tough European Union packaging norms took a lot of time and effort. But it was all worth it. Entered later in a competition in Glasgow, the host at Glasgow’s famous Pot Still whisky pub served Amrut to a set of connoisseurs. Each person named a different region of Scotland as the likely place of origin, but they were unanimous in their appreciation.
What sets it apart from other Indian liquor brands is its target market. India has always been a huge whisky market, but at the lower end. Amrut wanted to move from quantity to quality, and the biggest challenge was to gain acceptance from the luxury whisky market in Europe.
That is why they set aside a portion of their blends for ageing, and hold brand-building activities all year long. This includes consumer tastings in the form of prominent whisky exhibitions and tutored tastings across the world.
Amrut Distilleries has numerous products in its single malts portfolio so far, starting with Amrut Single Malt, Amrut Peated Single Malt, Amrut Single Malt Cask Strength, Amrut Peated Indian Single Malt and Amrut Fusion Single Malt. After the UK, the brand made a foray into Western Europe and the Scandinavian countries two years later and finally hit North America in April 2010. The line-up is currently sold in 22 countries. Some 8,000 cases are sold in the UK alone every year.
The success of Amrut in the Western markets is to a great extent because of endorsements from people who matter. Besides Murray, the Whisky Advocate magazine has awarded back-to-back World Whisky Awards to Amrut Fusion and Amrut Two Continents. There is a growth of brown spirits in the market, which has lead to consumers wanting to try new spirits. Japan lead the way and now there are single malts from Australia, Taiwan, Ireland, Canada, Sweden, France and also the US.
And no, you don’t have to take a flight out of the country to sample this magic. The Fusion and all other Amrut Single Malt brands have been introduced in Karnataka State, with others to follow. About 5,000 cases are made available annually. Of course, the late India-focus and the low visibility of the Amrut single malt brand in the country did not go down well with experts and market watchers here. Especially since its other whiskies like MaQintosh and Prestige, along with Old Port Rum account for annual sales of over four million cases.
Despite the global accolades, a brand that is not available on the shelves in a vibrant market like India will continue to remain a wannabe in the global marketplace. Perhaps that’s why the company is now eyeing the Delhi and Mumbai markets in an attempt to expand the Indian footprint.
Awards Galore 2019: Amrut Distillery scooped up two special category awards at the 2019 Bartenders Spirits Awards. India’s Amrut Distillery’s Amrut Fusion Single Malt Whisky bagged a gold medal and seized the “World Whisky of the Year” award at the 2019 Bartenders Spirits Awards that took place in San Francisco, on May 19. Amrut Distilleries also picked up “World Whisky Producer of the Year”.
Amrut Fusion Single Malt Whisky gets its name from the fact that it uses two barleys: Indian and Scottish – with the latter being peated. It comes from Amrut Distilleries, the Bangalore-based company which introduced the first single malt from India to the UK in 2004. Amrut’s Indian barley comes from the Punjab and the distillation takes place in the tropical garden city of Bangalore at 3000ft. The barley from Scotland is also distilled in Bangalore and both are matured there separately. After they have reached their peak, the two whiskies are married in the bourbon casks in proportions which give both a subtle peat flavour and a rich fruity flavour from the Indian barley. This is bottled at 50% abv to reflect the depth and finish of the whisky.
This rare combination of Indian and Scottish elements means Fusion has a really excellent mouthfeel and palate, combining oak, a hint of vanilla, fruit and the sublime peat. The public obviously agreed with Murray when Fusion was launched in June 2009: the first consignment was sold out within few weeks of its release. The next batch was completely pre-ordered before it even reached the UK.
Crafted in Bengaluru, India, Amrut Fusion Single Malt Whisky has a very heavy, thickly oaked and a complex nose. You can also smell some curious barely-sugar notes in there shrouded in soft smoke. Though the delivery of this single malt whiskey is controlled at first, it is massive. The smoke on the nose turns into a warm, full-blown peat as vague sherry trifle notes with oaky vanilla are introduced. It also has barley-fruitiness to make for a bit of a free-for-all. For extra food measure, the flavours develop into a really intense chocolate fudge middle which resonates through the palate. There is a slight struggle at the finish as the mouthfeel gets a bit puffy with dry peat and oak. There is a molasses sweetness to see the malt through to a satisfying end, though. The spices, rather than lying down and accepting their fate, rise up and usher this extraordinary whisky to its exit.
All in all, the company is confident that its single malt segment to be a big revenue generator in the next few years, targeting a sales turnover of Rs 600 crore by 2020-21, up from the current Rs 384 crore. Amrut hopes to scale up to 40,000-50,000 cases internationally. They plan to take the Prestige blended whisky off market, enabling them to increase their supplies to the Single Malt direction.
Kavalan takes Yilan County's old name. A land of blessings, it was here that entrepreneur Mr. Tien-Tsai Lee dreamed of a new whisky homeland and a ‘century-old’ distillery to last generations. His ambition to create Taiwan’s first whisky took him across the old world to the sacred distilleries of Scotland and Japan. He knew to compete, Taiwan must be world-class, and this tested every sinew of his resolve. Kavalan brings together a highly skilled R&D team which takes on the legacy of renowned whisky specialists. It is backed by King Car Group and its more than 40 years of beverage experience and knowledge.
Kavalan Distillery has been pioneering the art of single malt whisky in Yilan County, Taiwan since 2005. Kavalan sources the mineral-rich meltwaters of Snow Mountain and is aged in a unique combination of intense heat and humidity together with sea and mountain breezes. All these facets combine to create the quality, smoothness, and fruity character for which Kavalan is known.
Kavalan is the distillery that put Taiwanese whisky on the map. Only operating since 2005 they have wowed the world with their young but full flavoured whisky, concentrating on their signature flavours of tropical fruit. Kavalan released its first bottling in 2008. Quickly winning awards for its single malts, Kavalan has been rising in popularity since its opening and has been enticing drinkers around the world since its first whisky launch. Known for its tropical-fruit style, it has won a host of prestigious awards in a very short time.
Kavalan Solist Fino Sherry Single Cask Strength Single Malt Whisky: Fino, Spanish for 'Fine', is the driest and palest of all varieties of traditional sherry wine. Traditional Fino wine is usually dry and is best consumed shortly after the bottle is opened in order to avoid losing its flavour. Kavalan's Fino, matured in the finest Fino Sherry butts, however, provides mild sweetness that excites the palate.
Whisky has many flavour descriptions that vary from light to full-bodied. As long as you know how to balance the flavour, it will be very easy to do food pairings with whisky. Light-bodied, sweet and vanilla-flavoured whisky is very suitable to pair with seafood, fish, dried berries and dishes with parsley and basil. For example, Kavalan Solist Fino Sherry Single Cask Strength and Kavalan Bourbon oak Single Malt Whisky.
Kavalan Distillery Reserve Peaty Cask Single Cask Strength
Matured in rare, special and hand-selected casks. Kavalan Distillery Reserve Single Malt Whisky was available exclusively at Kavalan Distillery and showrooms in limited quantity. The first release in the collection, Kavalan Single Malt Peaty Whisky is the very first peaty whisky from Kavalan. Retaining Kavalan's trademark subtropical fruity flavours and peerless texture, it will surprise and delight whisky connoisseurs. This single malt will definitely impress the collectors of rare whiskies and aficionados that are eager to discover new drams. A true collector's piece!
It offers a prophecy of things to come, as well as an intermediary way-station, as Kavalan is currently aging whisky distilled from a peated mash bill. Cask strength at 52.4%.
Future releases of the Kavalan Distillery Reserve series will likely be even more tantalising!