It's a Peated expression from the Hinch Distillery! Based in the Killaney Estate, it takes its name from the nearby town of Ballynahinch. The triple distilled whisky is packed full of chilli spice and savoury smokiness.
Caramelised oak, woody cinnamon and honey-roasted ham, with a crack of rock salt all backed up by a wave of peat smoke.
Smoked nuts and barbecued meats, charred herbs and fresh fruit sweetness, with building chilli spice.
Charred chilli pepper and bonfire smoke.
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Far too smokey which over powers the delicate flavours. Disappointed.
Beautiful nose, no harsh notes on the taste, great value. I prefer this to Connemara. Will definitely buy again.
This is a strange dram. I am a long time whisky taster and drinker and this is a first for me. I am also a peat head and there is but a touch of peat in this. I have to admit that the older my taste buds get, the more peat I need for me to taste it though. It's a bit like eating spicy food for years. This Hinch whiskey both smells and tastes rather like a very smooth gin. A little bit of pepper and oil, a touch of peat and a taste of botanicals. It is smooth and the flavours are very light. Not a big hitter, not a great whisky, but not unpleasant. It is easy to drink, and could be used a session whisky. But the price is too high for that. Worth a try, but maybe not a whole bottle. It should not be called a peated whiskey though. It is hardly peated. So try a dram of this lightly peated whisky gin at the pub, if you ever find it there.
Highly unusual and delicious. I'm a veteran of peated malts and simply didn't get peat at all. Didn't get spice (particularly chilli) either. For me it had a strong aroma of juniper and citrus. Worth sampling
