Upstart farm distillery Kilchoman has added a new single malt to its permanent portfolio, next to one of my favorites, Machir Bay. Kilchoman specializes in pristine craft peated malt that is remarkable for being excellent at a young age – like 3 or 4 years young. Like Machir Bay, this is partially sherry-aged. In Sanaig’s case, it’s an extra 10 months of aging in oloroso sherry casks.
This NAS (no-age-statement) bottling combines Ardbeg from ex-bourbon casks with a “heart” of Ardbeg finished in “dark sherry” casks. No details on how they’re defining “dark sherry” (or “heart” for that matter), but the Internet has decided this means heavily-seasoned sherry casks. The result is bottled without chill-filtration at 46.5% ABV.
Superstition is Jura’s house malt but heavily peated (although the bottle says “lightly” peated, I would lump it in with fully peated malts like Laphroaig and Talisker) and aged in ex-bourbon casks. It’s quite reasonably priced, at $50 – $60, which is the new $40, didn’t you know?
Peaty, with the same notes as the more seaweed-flecked Islay malts like Laphroaig but without the same intensity. The 10 year is aged in ex-bourbon casks (and allegedly spends some small amount of time in Mizunara casks) and is bottled at 45% ABV.
I did not expect this level of peat from Linkwood. While it teases on the nose, it makes itself felt once it hits the tongue. A nice example of the hay-and-heather style of Highland peated malt, which is representative of the style of Highland malt made before the advent of maltings with non-peat heat sources.
Turns out I wasn’t 100% off, as the sample turned out to be Té Bheag (pronounced ‘chey vek’), a blended scotch with a big peated malt component made by Pràban na Linne Ltd. on the Isle of Skye.
Who knew this was going to be a sherry-bomb? Sherry notes that I’d associate with a 20+ year-old sherried malt, meaty and resinous. The peat is nowhere to be found, or so outperformed by the sherry that it instead melds into the background. I would recommend this to sherry buffs, especially those who enjoy the meaty/rancio side of the sherry spectrum.
Here’s a weirdo. Dalmore, in my mind, means two things: Heavy sherry, and orange peel notes. This independently-bottled Dalmore from The Exclusive Malts was distilled in 2000 as cask #6952 and bottled in 2013 at 53.5% ABV. And it’s peated. What?!
This is not a malt for peat-freaks. This is a very well-balanced, mildly peated dram for a very respectable price. Often younger, cheaper Islay malts come across as brash, acrid, and bitter. Legend is the opposite of all of these: gentle, sweet, and mildly smoky.
Uigeadail (pronounced, believe it or not, “Oo-geh-doll”) is named after the loch from which Ardbeg sources its water. The whisky is a vatting of standard Ardbeg from ex-bourbon casks (supposedly the 10-year) with some quantity of sherry-aged Ardbeg. The result is bottled at cask strength.