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.
I’m particularly impressed with the interplay of sherry notes (which are fleeting) with peat notes (which are understated but dominant), without the two ever conflicting. I’ve had $80 peated malts finished in sherry casks that didn’t integrate half as well.
The clean, crisp notes of peach and white grapes carry through from nose to finish, never allowing the peat to dominate. Masterfully blended – a truly excellent example of skilled blending and what it can accomplish.