Penderyn Peated Whisky

I thought I give this a go purely because it's not your 'normal' peated whisky. I liked it at first, but the last time I had a dram I wasn't so sure. Can't quite put my finger on it, and maybe it's because I'm used to the Islay malts, but if your a fan of peat, I'm not sure that this will hit the spot!

This rather good after-dinner dram is finished in peated Islay whisky casks. It is not a peated Welsh whisky, but don’t let that stop you. With its refreshing aromas of lemon floor polish, pine needles, gentle antiseptic, smoked fish, and breezy beach bonfires, we can cheerfully drop the pedantic objections to its name. This successfully delivers a wallop of spicy smoke, lemon, and vanilla biscuits, a bit like consuming creamy rice pudding beside a smoking peat kiln.
If you want an easy going tipple, this one's for you!

By far the best whisky I’ve ever tasted. Bought it, and by the third night there was less than a quarter of the bottle left. So smooth and such earthy notes on the palette.

Bought some after trying distillery - I find the standard Penderyn a little too bland, as my tastes run to the more extreme end of peaty highland/island malts.

This whiskey blew me away.

It has the most intriguing mix of that it gets from maturing in used Laphroig casks (at least in bottling I bought, may vary I would guess) of peat flavour mixed with the subtlety and charm of the softer Welsh malt. It's lighter and easier on the palate than the fiercer scots peated offerings, but loses (IMO) little for that in terms of flavours, rather, the more gentle delivery of this whiskey gives a peated malt that makes for an ideal summer dram. One to savour in the garden as the summer sun sets.

For people who search balanced whisky between hint of smoke and fresh fruit. Here the peat comes from the cask and not from the malt.

a week after first opening and the cloying marzipan sweetness spoiling this dram has gone, leaving a deliciously sour and, dare I say it - rusty malt reminiscent of the excellent Kilchoman Machir Bay releases. Only downside to the changes in the developing bottle is that the nose is much less interesting.

Like a less crap Connemara. Nose of honey, vanilla, marzipan, cake icing, toffee. Warm palate, sweet peat and a hint of chili. Could do with some saltiness or more medicinal character to balance it out. Nice long finish, not much develops though. Not bad, though I think peat fans will be disappointed. A good pre-dinner malt.

This is a beautifully balanced and refreshing single malt. It's peated but not in the usual sense in that the peat influence comes from the use of Laphroiag Quarter Casks for maturation as opposed to peated malt. They also use Buffalo Trace Bourbon casks the influence of which is also very obvious. This makes for a subtly complex single malt with cask influence from two of the very best whiskies. I've tried all the Penderyn range and this is the one that surprised me the most. I thought it'd be a pale imitation of the peated style but having tasted it alongside Ardbeg 10 and Lagavulin 16 it holds it's own whilst only having peat levels of 5ppm as opposed to the 50ppm that many Islays have. On the nose there's a grassy, summer fruits and vanilla peat smoke combo and on the palate a refreshing array of vanilla, green fruits and clear savoury edge and gloriously deft peat. the finish is sublime and not too hot or overpowering. Overall a fantastic single malt from the fledgling Welsh distillery.

if you're expecting something as intense as Laphraoig (whose barrels are used to finish this whisky) then you'll be disappointed. however, if you think Bowmore or Bunnahabhain crossed with an Irish single malt then you'll love Penderyn Peated.

A friend brought back a bottle from Wales for me. I love a peaty whisky, and the subtle tease of peat was delightful and in had a nice warm finish. I look forward to trying this whisky in about five years when it crosses the 10yo barrier.