The Cotswolds Distillery has got its hands on some ex-peated whisky quarter casks and isn't afraid to use 'em! For the Cotswolds Peated Cask, the spirit is made using floor-malted Odyssey barley, along with Anchor and Fermentis yeasts, and the spirit is allowed to mature in ex-peated quarter casks, which are much smaller than your standard whisky cask. The casks impart a delicate smokiness to the whisky - it's not 'bonfire directly under your nose' style smoke, more 'distant fragrant fireplace' style, and it's really rather tasty indeed.
Toffee pennies, toasted sesame seeds, cinnamon sticks and sultanas.
Apricot, apple and peach, followed by soft hints of sea salt and cedar.
Honeyed malt, floral barley and final fleeting waft of spicy smoke.
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I am a fan of this distillery's single malt, which tastes much better than expected for a 3-year whisky. This product uses former Laphroaig quarter casks to give an absolutely delicious, creamy dram at about 60% ABV.
