![]() Compass Box ‘The Peat Monster’īlended whiskies are usually sneered at by single malt snobs. It has a smoky side to it, but the vanilla and butterscotch flavours still come through. It should be enjoyed alone, over ice or with a splash of water 8. You will either love or hate this big, powerful dram that is both assertive and full of flavours. The double maturation (once in ex-bourbon barrels and then in quarter casks) gives the spirit more contact with the wood, imparting warm and spicy oak flavours. It’s easy to compare the flavour of this whiskey with a campfire. ![]() A fresh and easy going drink this works fantastic in a Highball. It’s made by combining whisky of a wide variety of ages, from across the range of casks used by the distillery to create a gently smoky dram, packed with fruity flavour. This complex and deeply enjoyable expression from the Hakushu distillery captures the smoky, herbaceous characteristics of their whiskies. There is a heavy barley influence with softer notes of vanilla and lemon zest. This is a whisky that may not be for everyone, but for the fans, it’s just fantastic. Give it some time in the glass to develop and showcase its brilliant charms. This is a bonfire of a whisky. While Bruichladdich’s signature namesake whiskies are unpeated, the Ocotomore series are peat bombs after having spent three years entirely in heavily-toasted (not charred) virgin French oak. But it’s not a smoke monster. Tender, juicy steaks and blue cheese can help you unravel every nuance of this magnificent malt from Goa. Peat is procured from Islay and Aberdeen for this heavily peated single malt packed with rich tropical fruits, a soft dose of vanilla from bourbon cask maturation and a delightful punchy smoke. Enjoy this warm and delicious dram over ice. The reason could be the enchanting balance of fruity elements with Bowmore’s trademark smokiness. This ‘medium peated’ whisky is a favourite with many-a-whisky drinkers. Robust and smoky with a real hit of fresh fruit and black pepper, this whisky lingers on the palate well beyond each sip. This whisky has been picking up awards ever since it first appeared in 2009. Amrut Fusion gets its name from the fact that it uses two barleys: Indian and Scottish-with the latter being peated for good measure. Intensely flavoured cheeses complement the deep, peat-rich, sweet and salty character of this Lagavulin wonderfully. There’s just a trace of fruity sweetness, vanilla and burnt caramel, with a healthy dash of oak for balance. Expect lots of ashy smoke (35 ppm) and salty sea air, some seaweed and iodine. This quintessential Islay malt is a good place to start the peat odyssey. Continue the journey into peated whiskies with this list of deliciously smokey drams: 1.
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