Old Ballantruan The Peated Malt 10 Year
less fruity
This replaces the Ailsa Bay first introduced by William Grant & Sons in 2016. The sweetness level has been increased from 11 SPPM (sweetness parts per million) to 19 SPPM. This criteria has been defined by master blender Brian Kinsman who with his team helped to create this whisky. The smoke level has also increased from 21 PPPM (phenol parts per million) to 22 PPPM.
It should be noted that most whiskies establish the peat level in their malts after the malting process before fermentation and distillation, but this whisky's PPPM reflects the liquid prior to bottling. The whisky matures first in former Hudson Baby Bourbon barrels which range in size from 25-100 liters for 6-9 months. Then the whisky matures in virgin, first-fill, and refill American oak for several years. Availability in Australia, Finland, the UK and Global Travel Retail beginning September 2018.
This replaces the Ailsa Bay first introduced by William Grant & Sons in 2016. The sweetness level has been increased from 11 SPPM (sweetness parts per million) to 19 SPPM. This criteria has been defined by master blender Brian Kinsman who with his team helped to create this whisky. The smoke level has also increased from 21 PPPM (phenol parts per million) to 22 PPPM. It should be noted that most whiskies establish the peat level in their malts after the malting process before fermentation and distillation, but this whisky's PPPM reflects the liquid prior to bottling. The whisky matures first in former Hudson Baby Bourbon barrels which range in size from 25-100 liters for 6-9 months. Then the whisky matures in virgin, first-fill, and refill American oak for several years. Availability in Australia, Finland, the UK and Global Travel Retail beginning September 2018.
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ageNAS
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Cost
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abv48.9
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Peated Single Malt100% malted barley from a single distillery. Dried with peat.
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Cask Typeex-Hudson Baby Bourbon Barrels (25-100 liters) then virgin, first-fill, and refill American oak
Tasting Notes
"This single malt displays a very earthy smoke with plenty of smouldering embers, tar and charred meat, but also a good amount of vanilla and caramel-glazed apples. On the palate it is almost medicinal in its peat influence, combined with touches of charcoal, sal ammoniac and fresh oak with a vegetal layer and golden syrup. A very good offering from Ailsa Bay that should satisfy those that love their malts smoky."
Added by
Thijs Klaverstijn
Score
88