I’ve been enjoying this vatted, or blended, malt whisky for the past two weeks, and came to the conclusion that Douglas Laing’s Big Peat makes for a delicious daily dram. It is a blended, or vatted or pure, malt made from single malts distilled at Ardbeg, Caol Ila, Bowmore, and now-defunct Port Ellen, all of which are/were located on the Scottish island Islay. The snob in me likes the fact that there are no grain whiskies in the mix, and the whole thing is non chill fltered.
Nevertheless, at 46% ABV, nosing it is easy. It’s smoky, briny, fruity, and a bit floral. On the tongue, it is sweet and full-bodied. I really like the lingering finish. The only thing that I’d quibble over is the label. It’s contemporary but not really appealing to my aesthetics. If I didn’t almost already finish the bottle, I’d definitely decant this in a crystal container.
I picked up a bottle for about $60 at K&L Wines in Hollywood. Now, I’m hoping they get the holiday cask strength variety, which features the same character on the label but in a Santa outfit.
Link: Big Peat