Kilchoman STR Cask Matured (2019 Edition)

Clear notes of spice and a slight sweet wafts of peat. Enjoyed.

The eve on the January 2022 bomb cyclone. It’s been a fair amount of time since my last tasting. Time and energy hasn’t been on my side to do one. In the mood for a bit of peat/smoke. From a sample from @PbMichiganWolverine, from some time ago, this seems perfect. Kilchoman has been a favorite of mine. Starting with Machir Bay 2006, one their very first. Since then, I had several others. All have been quite good to great. Not a bad pour from the lot. Though Kilchoman usually takes an aggressive, punchy, in your face almost immediately on the nose entrance, this STR takes a more of a graceful, subtle, elegant appearance. Like going to a formal instead of a kegger. The peatiness seems to eventually fade to a point of nothingness. Hints of honey, orange citrus, cranberries and maritime brininess. Still graceful, the palate takes on a velvety, silky texture which wraps the peat making it approachable and balanced. The peat provides the foundation for the flavors it supports. Caramel sweetness, dark chocolate and black licorice. The spicy side pulls forward and the sweetness fades. Red pepper flakes and ground cinnamon. The red pepper comes back and flavors the palate like hot and sour sauce. A long and steady finish lasting indefinitely. Earthy cigar ash/soot, licorice, dark roasted coffee blended with wisps of caramel and dark chocolate sweetness. An very approachable Kilchoman. A sipper that doesn’t wear the palate down with peat. The nice steady ride of the peat-brine with the spicy-sweetness. This comes across as a matured version of Sanig, which I find to be, for me, preferable to Machir Bay. This will not disappoint. [90/100][Tasted: 1/28/22]

Quality expression but it doesn't blow my ind but good.

Smoky with some sherry on the nose. They continue together on the palate. The finish is mostly smoke. I don’t get a lot of what I think of as peat. But this is very tasty.

Full-bodied and rich, with notes of briny olive, wood smoke, and fermented banana.