Our Bombay Malt & Cigar club’s 2nd July session featured a Westland trio – currently my favourite American distillery.
Our whisky and cigar curator for the evening obscured each bottles so we could have a fully blind tasting experience.
What did we find?
- Nose – Immediate sense that this must be 1st fill oak, a nice tingle, ginger, vanilla, honey, bananas, toffee, such sweetness… as it opened further, was joined by old paper, bacon…
- Palate – A nice spice, sweet wood, rough, with a great subtle peat
- Finish – Bitter finish, more spice and smoke, a long smell
- Water – Smoothed out the various elements
Our conclusion was this is a “Drinking not tasting whisky.” One even thought it may be a blend, with its agreeable character.
After sampling all three Westland’s, we returned to the Peated and found the smoke, leather and meats clearly came to the fore… in a way they simply were not present when freshly opened. There was also a sense of old perfume, one even remarked “I’m in an Egyptian Tea House.”
The gents found it paired reasonably well with their cigar, with all well in the world.
Here’s what the folks over at Westland have to say:
This Peated Malt whiskey is a variation on our house style made from a mash of peated malt that is among the smokiest in the world. We combine that with a variety of malt-focused spirits that together create a single malt whiskey that encompasses a wide spectrum of peaty and smoky flavors without dominating the palate. The peat character is sturdy enough to satisfy the cravings of those looking for a solid dose of smoke, while malt-focused mash bills contribute grainy and fruity notes that round out the whiskey. Westland’s Peated Malt is filled primarily into new American oak and 1st-fill used American oak, resulting in a multi-dimensional and balanced peated single malt whiskey.
And their tasting notes:
- The nose starts off with a background of nuttiness accompanied by smoldering moss and flamed orange peel. The peat leaps from the palate, expressing campfire notes, iodine, and roasted pistachios. With time, the smoldering moss on the nose evolves into burning embers and roasted plantains.
- The palate also transitions over time, moving towards significant earth notes, green herbs and increasing iodine towards the finish.
The other Westland’s whiskies sampled in our trio included:
Not enough Westland? Check out other tasting experiences:
- Cask No 395 54.6% – Original Club in June 2015
- Sherry Wood 46% – Bombay Malt & Cigar Club in Oct 2016
- Single Malt 46% – Whisky Ladies in Feb 2017
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