I love the Big Peat releases. They are fun, original and most importantly, delicious. This week I am looking at the Big Peat that started it all. The Big Peat blended malt Scotch whisky, the original Ileac fisherman.
Last time I looked at the Big Peat 26 year old Platinum Edition and also at the Big Peat 10 yo whisky, but this release today was the start of it all.
This blended malt release from Douglas Laing was the first in their Remarkable Regional Malts series. Big Peat is a mix of whisky from Ardbeg (medicinal notes), Caol Ila (sweetness), Bowmore (balance) and Port Ellen (elegance).
Douglas Laing released Big Peat for the first time in 2009. The frowning fisherman in his signature yellow jersey has been featured on a variety of special releases in the past 10 years. His best known is the yearly Christmas Edition Limited bottling.
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The Christmas Edition is usually bottled at cask strength to warm the coldest heart over the dark snowy Scottish winter with festive flair and zest. There is also a limited edition Big Peat 26 year old whisky that is just divine!
However, today I look at the start of the range; the bottle that started it all. Douglas Laing bottled Big Peat without added colour or chill-filtration. It is readily available and retails for around R650.
I chatted to Hector Mcbeth about this release over on Instagram, and he said that every bottle of Big Peat has a bit of older Port Ellen in. It is a NAS release with no added colour and non-chill-filtered. It is peated to about 40ppm.
REGION: Islay
ABV: 46%
COLOUR: Very pale gold
NOSE: Sweetness balanced with peat, barley and vanilla. Fruity sweetness with hints of chocolate and nuts. Soft smoke and little bits of salty ocean air. The nose makes me think of eating grilled peaches on the beach. Fruity with just hints of salt and peat.
PALATE: Ash, tar and peat. The sea breeze is blowing the BBQ smoke all around. Easy drinking and delicious. The sweetness from the nose is replaced with Islay notes. The sweetness comes through later with creamy chocolate, vanilla and bits of roasted nuts.
Even though it is a 46% ABV, you don’t need to add water. It goes down very smoothly with no alcohol heat. Water brings more grilled fruit sweetness to the front. Big and bold.
FINISH: A medium finish with bonfire ashes, peat and hints of white pepper.
RATING: EXCELLENT
I am a big favourite of the frowning fisherman. According to Hector, Big Peat is very popular in Belgium as well. I can understand why. He is easy-drinking, exciting and fun. The packaging is innovative, and the liquid is consistently delicious. I have yet to taste a Big Peat that I don’t like.
Looking at what food to pair this Big Peat whisky with, options include strong cheese such as blue cheese; I can see why that would work. The robust fisherman needs a strong taste to stand up next to.
The creamy nature of the blue cheese will work deliciously with the peat and ash from the whisky. Smoked BBQ ribs would also work wonderfully, and Hector suggests a tomato-based stew to match the acidity.
This dram also made it onto my favourite peated whisky list. You can read this article all the other peated drams that also made it onto the list.
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