A transatlantic blended whiskey from the people at High West in Utah. Following a trip to the peated Scotch whisky heartland of Islay, David Perkins sought to combine peated single malt with sweet bourbon as well as rye whiskey to create something unique. This is a 70cl bottling.
Golden syrup, peach, honey, a little rye spice and just a wisp of peat smoke.
A big hit of rye, cinnamon and sultanas, before we're back in honeyed toffee territory. Peat completes the tail of the palate.
Sultanas, toffee and lingering peat smoke.
Global blending is something we're going to see more of, especially if this one's anything to go by. Don't think, either, that due to the name this will be like eating embers, the peat is used sparingly to create a well balanced, and original addition to High West's range.
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Been sipping Wiskey - Whisky for 40 years and this blew my mind
