Smoky Wedding Peated Bourbon Cask Australian Single Malt Whisky

This creation from Furneaux seems to be an experiment. They have combined their distinct Tasmanian coastal peat from local flora with traditional Scottish sphagnum moss peat. Half the blend uses Joe White pilsner malt peated on Flinders Island with regional, coastal peat. The other half consists of Bairds heavily peated Scottish malt. The peat from Flinders Island, sourced from eastern coastal lagoons, is derived from melaleuca, tussocks, and marsh herbs, quite unlike classic Scottish peat. The Furneaux team also opts to peat after malting, aiming for more subtlety and a gentler smoke character. Conversely, Scottish peat is smoked in large kilns during malting to intensify the spirit and develop iodine and creosote notes. The new spirit was produced on Flinders Island at Furneaux Distillery. To best capture the phenolic profile, the second cut was taken deeper than for their Sawyers Bay unpeated batches. The new make was aged in 50-liter casks. American Oak ex-Bourbon (Heaven Hill) barrels, obtained from the Tasmanian Cask Company, were used. Maturation lasted just over three years. The barrels were decanted and allowed to breathe before gradual dilutions, intended to help the spirit achieve its optimal balance and texture. This batch, FSPB2, was bottled at 46.2% ABV with 578 units released in February 2024. Nose: A deep and somewhat comforting aroma, vaguely recalling the darker regions of Islay. The malt offers a biscuity, lightly floral character, with a slightly briny, damp vegetal peat that leans towards earthy. Palate: Astringent, warm, nutty, and medium-bodied. The slightly bitter barley makes an impact but is quickly softened by the perfumed juiciness of white fruits (melon? grape?), damp, ashy smoke, and as promised, a growing presence of rubbery, medicinal peat. The perfumed note persists and intensifies over time. A late hint of toffee and brown sugar appeared on my final taste. Finish: Extended. A touch of tannic spice and wood shavings, but predominantly mineralic, briny smoke transitions to ash and then a perfumed savory sweetness. To be candid, I anticipated this would be a mere marketing ploy. However, I am pleasantly surprised. The flavors are limited and restrained; perhaps even simple, if I dare say. Yet, I find it delicately wonderful. The increasing floral notes and savory sweetness from the Tasmanian peat and meticulous distilling have indeed created a smoky union that should not fail. This is a carefully harmonized and excellently crafted spirit, driven entirely by the distillate itself, with the barrel playing a subtle background role; it is undeniably a spirit-forward whisky.