Penderyn Peated

It's been a while, let's see if I can recall how to do this... In my experience, whisky that incorporates peat from a barrel that previously held peated whisky can yield varied results. Sometimes favorable, sometimes less so. In this instance, the Welsh distillers have utilized their own Welsh malt and introduced ex-Laphroaig quarter casks. I am hopeful for a harmonious integration between the Welsh and Scottish influences here... Aroma: Surprisingly bright and fresh. A very subtle hint of Germoline lies beneath notes of waxy furniture polish, vanilla, crisp green apple, and perhaps a lemon-pine character. The smoke emerges relatively late for me, and when it does, it's dry and slightly vegetal, reminiscent of crunchy brown leaves smoldering on a bonfire. Palate: Delicate yet infused with savory biscuity-vanillin, crisp apple, and a gooseberry-like tartness akin to SSB wine. A briny-salty-smoky interplay dances like a fleeting summer, evoking the scent of smoked fish on a pebble beach. Finish: Further delicacy, with a wonderfully perfumed, floral crispness being the prevailing impression. Exquisitely delicate with a lovely equilibrium between the sweet, crisp malt and the potent Laphroaig barrel. The barrel has exceptionally succeeded in supporting and enhancing the malt without becoming overpowering, unlike the spirit it once contained. It's possible the Welsh have discovered something noteworthy, and I'm eager to seek out more of these spirits. Penderyn running scores Madeira: 4/5 Peated: 4/5

NOSE Alcoholic vanilla, fruit, smoke, SweetTarts, and minerality. The alcoholic character is immediately apparent, followed by peat, then returns strongly as it evolves. PALATE Alcoholic vanilla, fruit, smoke, SweetTarts, and minerality, with undertones of melon rind and banana taffy. It possesses slightly more complexity, but the Penderyn Peated Single Malt remains dominated by its alcoholic profile. FINISH Medium length – Alcoholic, vanilla, and banana taffy notes fade into a mineralic smoke.

As anticipated, a strong peat presence on the palate is balanced by a sweet, almost tangy fruitiness, reminiscent of lemon or other citrus. It's more juicy than sour, creating a peculiar contrast with the peat. The body is quite light, very unlike the deep smoky complexity typically found in Islay scotches. The more I drink, the more the lemon flavor becomes prominent over the peat. It's certainly not my top choice, but it's quite distinctive.

★★★★ Smoothly smoked! Another very interesting product to explore. The smoky peat is subtly perceptible in a finish that surprises and delights us. It is extremely far from the Islay scotches that hit us with omnipresent smoke. Here, the magic happens with great delicacy. A great discovery once again.

Initially, it smells like Crème Brûlée and apple pie, which is delicious, with lots of orange zest and faint ashy undertones upon closer inspection. On the palate, it's surprisingly peppery, yet simultaneously has cooling notes of eucalyptus, followed by brine and peat. The finish remains peaty but with some sweetness. Wales certainly makes decent whisky, well done!

Its fruity character evokes Green Spot, though it lacks that single pot still richness. Understanding the peat's origin makes the subtle presence clear – it's used sparingly, like a spice. I wouldn't typically describe whiskey as thirst-quenching, yet this one is. A pleasant way to recharge in the afternoon.