Origin: Dublin (Ireland)
Type: Single Malt Irish Whiskey
Ageing barrels: Ex-Bourbon and ex-Sauteners Wine
Additional coloring: No
Owner: Teeling Whisky Company
Average price: € 58.00
Official website: teelingwhiskey.com
Irish peat is a rarity, especially when compared to the Scottish cousins who often wallow in peat.
Teeling, a star now established in the island’s distillate landscape, has decided to offer a smoky version of its whiskey, dedicating it to the homonymous area behind the distillery where one of Ireland’s largest malting houses once stood.
In the intentions of the Master Distiller, triple distillation should mitigate the medicinal intake of peat, which combined with ageing in ex-Bourbon barrels and former white wine leads to a very different result from Scottish peat.
The malt used comes from Speyside, starting at a peat level of 55ppm, which fell to 15 with distillation.
Light gold into the glass.
At first a little closed, the nose reveals a peat actually not too pronounced, suspended between ashy and barbecue aspects with very calm tones. Fruity aromas also come with a toasty side, as if slices of pineapple, parse, apple and coconut had been toasted on the fire. There is also an impression of roasted chestnuts. Touch of lemon cream and mentholated influences with green tea in the background. Unusual.
A remarkable salinity appears on the palate, with peat becoming a background of spent embers on which still rest the fruity notes with an accentuation of pineapple and coconut to which are added plums and candied citrus fruits, vanilla, liquorice stick, coffee, dark chocolate. Sprinkled with black pepper.
Quite long finish, ashy and salty, with caramel, coffee, candied fruit, green tea.
Interesting variation on the theme of peat, which could leave disappointed those who would eat charcoal for breakfast, but offering an unusual and particular dram, easy to approach but not banal at all.