Cotswolds Peated Cask

The second from Cotswolds for the evening, and what I am informed; is likely their finest work. This peated cask is exactly that, a peated-cask expression rather than a peated barely malt. The Cotswold new make, made from local barely is aged in ex-peated casks from Islay (I believe). This method of introducing peat to whisky can be hit and miss, so I enter this pour with a little trepidation, even more so with the heft of 60.2% ABV coming at me… N: Lions and tigers and bears; oh my. This is beautiful. I cannot overstate the delicacy of this nose. Creamy, nutty, phenolic, and spiced in equal measure. Yet, all a whisper that could be muted by a breeze. There is a creamy-honied and vanilla element to a white fruit and perhaps banana. The peat is just present enough to tie together the juicy-savoury fruits and nutty gently tannic spice. Just wonderful. P: Soft, restrained, but purposeful. The peat cask is immediately felt as charred fruitiness and briny-creosote, like old ship timbers on a pebble beach. After the peat and smoke comes more creaminess that delivers honey, white peaches, rich oak and warm tannins. Honey spread on buttered bread. F: Medium-long. Melting ice cream, ashy embers, stony-minerality and a slightly bright honied sweetness. Wow. What a treat. This isn’t peated whisky, this is a different expression of what peat can offer. The whiskies character is not smothered by the cask influence, and the character of the unpeated malt doesn’t just contribute, it shines. If I see this in stock somewhere, its going on my shelf. Distiller whisky taste #286 [Pictured here with a lovely chunk of the Cotswolds. The Cotswolds area is defined by Jurassic limestone bedrock that is quarried for the golden-coloured Cotswold stone with the highest point at Cleeve Hill a meagre 330 m high. This particular chunk is a Pisolite from Cleeve hill. A pisolite, as you well know, is a rock made of pisoids; concretionary grains made from layers of calcite. At over 2 mm in size a pisoid is a big version of an ooid. To grow such large grains of rounded calcite high rates of evaporation versus rainfall or terrestrial water input must be maintained; imaging an England with those conditions certainly isn’t easy!] Cotswolds running scores: Single malt: 4/5 Sherry cask strength: 3/5 Peated cask strength: 4.25/5

Sydney Whisky Show May 20th 2023. Whisky #7 Nose : Tropical fruit, honey, vanilla and very mild, fragrant peat. The peat is so delicate it is just a gossamer thread of smoke. Over time, and particularly once you have had a sip, it becomes more obvious but never builds to “peat monster” levels. Elegant and subtle. Palate: Immediately smoky on the arrival, much more so than the nose would lead you to expect. Honey, pineapple, mango, vanilla ice-cream, stewed apples and glazed orange slices providing a bed for charcoal-grilled lobster and oysters Kilpatrick. The mouthfeel is creamy and supple. Finish: Medium. All the flavours on the palate meld into a gentle and harmonious whole that lingers with a sweet aftertaste. Delicious. An impressive whisky that I’ve been meaning to try for some time, and which more than lives up to its reputation. The peating (entirely via maturation in ex-peated Islay octaves) is perfection. This is not a loud, aggressive fist to the jaw of peat smoke, but a fleeting kiss from a water-sprite, and I am completely captivated. Splendidly composed and although the price has increased recently it is still a value-for-money alternative to the usual peaty contenders. Recommended, and I just ordered a bottle. “Very Good” : 86/100 (4 stars)

Continuing my Cotswolds series, I have a sample of their single malt that aged in quarter casks that had previously held peated whisky and was bottled at 59.6% ABV. The nose is starts with a mix of grilled octopus, plantain chips, mango sorbet and vanilla creme brûlée then tangy barbecue slathered smoked shrimp, light sea side rocky minerality, and dark chocolate covered espresso beans followed by sautéed apples, lemon zest and charred pineapple rings that transitions to light baking spices and polished oak with medium ethanol burn. The taste is a medium mouthfeel starting with creamy tropical fruits before a mix of grilled octopus, bananas foster, fresh mango slices and vanilla seeds then Cajun spiced smoked shrimp, light sea side rocky minerality, and dark chocolate covered espresso beans followed by sautéed apples, candied lemon peel and charred pineapple rings that transitions to light baking spices and mildly bitter black tea with medium ethanol burn. The finish is medium length with caramelized mangoes, papaya, honeycomb, grilled octopus, black pepper, light baking spices and mildly bitter black tea. Wow, this is an impressive dram that the peated quarter casks have imparted a subtle smoke with light grilled seafood that coalesces with those Cotswolds tropical fruits along with light sea side rocky minerality and earthy spices into a beautifully composed balanced dram that suffers from a slight bitterness on the palate and finish. At the price of around $80+, I think this is a stunning dram that is another absolute bargain by Cotswolds that would be a great addition to any peat head's collection.

Très puissant, tourbé mais pas trop. Du caractère !