So this is a double post in one day, and the reason is I’ve got a bit behind. On Wednesday night I was just too tired from work, on Thursday night I didn’t want to drink because I had an exam the next day, and then on Friday night was the work Christmas do. So I’m catching up (but won’t be fully caught up for a couple of days).
Today’s whisky is known as Peat’s Beast, possibly with a pun intended on the name (Pete?). In any case, I haven’t actually opened it as of writing this because I wanted to record the full impact of the expected peatiness.
The first thing I noticed before opening the bottle is that it’s very, very pale. That’s fine – not a particular issue, but very noticeable. Holding it against some white background:
Actually that looks redder than it does in real life.
I went for an unusual view for my third picture as I’m slightly having trouble with wifi and so used the camera on my Pixel C instead. I do think it looks pretty pale from this angle.
Getting my nose into it again, the smokiness isn’t quite as diesely as before. In fact, it has a certain savoury-ness to it which actually reminds me of a smoky cheese or a smoky sausage.
On taste, it’s like eating smoke, though again with a bit of flavour to it. The cheese bit is actually coming stronger now, and i’m pleased that it’s not intensely smoky and spicy/other flavoured. The peatiness is the main event.
Ultimately, though, I’m going to struggle to really recommend this except perhaps in an ‘academic’ sense…I’m glad I had it, but would be cautious about serving it up to anyone except for interest. 6/10.