Connemara Original Peated Single Malt

Irish whiskey and peat - do these two go together? Connemara's peatiness has its own style, which is distinctly different from Islay's peat bombs: it is more herbal, restrained and well-integrated. Light and floral on the nose, there is a mix of heather honey, citrus and whiffs of smoke. On the palate, the clean and peppery arrival is followed by an aromatic kick of lemon zest, bitter tea and hints of salt. The peat smoke returns in the finish, lingering on the tongue. Although slightly uneventful and simple, this malt offers a nice variation from the 'Irish theme'. RATING: 3.0/5.0 stars ≙ 80 pts → AVERAGE

Nose: Burre-brune, almost burnt tea biscuit Taste: Burre-Brune sauce with light earthy cocoa undertones. Very much like a lightly peated single malt, but instead of the deep malt flavor of a scotch, there’s that light and estery, polite Irish whiskey character (think, Chardonnay). No meat, no ash, no smoke, BUT the peat is definitely noticeable in the earthy cocoa-esque and “burnt sugar cookie” flavors. Body: It’s an Irish whiskey, nearly effervescent, but without any stinging heat. And yes, there’s a smooth quality to it, without it getting syrupy or thick. It’s just short of being creamy, but the feel is pleasing, and makes sense with the restrained, yet “deep enough” profile. Finish: Light and lemony, almost coriander like with a calcium salt pucker, very similar to a colder-climate dry white wine, like my favorite Pouilly-Fuisse.

The peat is relatively heavy here, and I think it overshadows everything else. Still if that is what you are after, the value vs the Islays deserves some recognition. I get hints of smoked bacon, sea salt, and oak on the long finish.