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Holyrood Distillery Single Cask #24 is a single malt made from heavily peated barley, with the peat coming from the Highlands. The Edinburgh-based distillery fermented this whisky with Nottingham Ale yeast, as well as DY502 and DY379 distillers yeast. It was aged in a single bourbon barrel and then filled into 222 bottles at 61.6% ABV, without chill-filtration or any added artificial colour.
The smoky, earthy character of burnt driftwood and seaside bonfires follows a warm wave of vanilla. Crisp notes of green apples and pears emerge in the background.
More sweet orchard fruits balance salted crackers. Gentle notes of honey and subtle spice develop while the coastal influence from the nose carries through. There’s also a peppery heat that gradually gives way to smoky BBQ notes.
The finish is long and evolving, with robust smoke and woodiness, like fresh sawdust from a workshop. The final notes are dry and slightly tannic, leaving a faint hint of seaside smoke.
The American oak influence is certainly present. The nose is pleasing, plenty of vanilla, woodsmoke and pencil shavings. The mouthfeel is creamy tending to dry tannins with rich caramel, baking spices and a woody sweetness with some maltiness. This errs on the side of medicinal more than smokey, but the peat certainly doesn’t dominate. The finish is long but overpowered by white pepper and chilli spice. To my mind, this has promise but feels a touch too young and a touch ambitious at £95.
