Islay Malt Scotch Whisky
Big Peat is a remarkable marriage of Malt Whiskies only from the island of Islay. He is, of course, proudly without colouring or chill-filtration and bottled at high alcohol strength (46%), resulting in a naturally oily spirit that promises an incredible mouth-feel. With Caol Ila spirit bringing sweetness, Bowmore the perfect balance, Ardbeg the medicinal, earthy quality and Port Ellen, a degree of elegance, Big Peat represents all that is Islay in a bottle. Fred Laing tells us that of course, there are a couple of Blender's Secrets in Big Peat too – but even after a few drams, he won’t share that info – and so it remains our peaty little secret!
NOSE: Opens fresh, salty and clean, and develops to malted barley dried over peat. A damp, earthy character that’s immediately punchy.
PALATE: On the palate you’ll detect ashes, sweet tar, beaches and smoking chimneys.
FINISH: A long and lingering finish with salty, tangy liquorice, smoke and yet more bonfire ashes.
DISCOVER DOUGLAS LAING'S
REMARKABLE REGIONAL MALTS
Big Peat was the first of our Remarkable Regional Malts, launching in 2009 and offering whisky fans the ultimate distillation of Islay. Islay is home to 8 functioning distilleries, and affectionately known as Scotland’s Whisky Island, it’s been producing whisky for over 200 years. The flavour profile of Islay Whisky is known for its peaty smokiness, with some distilleries offering lightly peated malt and others a far more challenging, medicinal spirit.
Big Peat Christmas
Each year, Big Peat releases his Christmas Limited Edition bottling. It’s bottled at natural cask strength, typically around 53% ABV, offering a particularly warming dram for a cold, wintery evening. The chimney-sooty flavour profile of Big Peat Christmas is best enjoyed by a festive fire-side on a chilly, snowy evening.
Big Peat Smoky Sour
5cl Big Peat Islay Malt, 2.5cl lemon juice, 2.5cl sugar syrup, 3 dashes Angostura Bitters, 1 wedge of lemon & 1 cherry.
Fill your shaker ¾ full with cubed ice, pour in your Big Peat, Angostura Bitters, lemon juice & sugar syrup into the shaker. Shake vigorously for 10 seconds until cold. Strain in to a glass filled with ice & garnish with lemon wedge & cherry.
Big Peat and Blue Cheese
It takes a robust partner to stand up to Big Peat, but blue cheese is a companion up to the test. The high alcohol strength of Big Peat cuts through the oiliness of the cheese, whilst the complex, creaminess of the cheese unveils layer upon layer of ashy, smokey flavours in the whisky.
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