I’ve had a few blog posts about vatted/blended malts here, and I will of course continue writing them whenever I get a good chance to try them. Now that the spring is here already, it is going to be a much more often when I get outside to grab the photos of bottles as well. The fire is lit more often, since it is a great time to sit by it and enjoy the nice weather. Also, occasionally one might have a smoky bottle to enjoy along the smoking bonfire.
Wemyss is an independent bottler, that I’ve written about in a few past articles. One of theirs drinks was the Peat Chimney, which I tried at the UISGE earlier this year. And when a bottle of that wandered to my radar, I decided to take a shot with it.
Peat Chimney is a blended malt whisky. So, in another words, it should a vatting – depending how you use the term. The ingredients are at least eight years mature and it is bottled at 40% strength. In another words: it is easy to drink.
Peat Chimeny is not a extreme experience. I don’t think that has been ever the purpose. It is a tamed beast, a small fire that you like to sit by it and enjoy the setting sun. It is to go alongside a chattering and not to be the main topic. Sure, it can work nicely in tastings, but it is not the premier star but will carry on it's flag with a proud smile.
The nose is nice, there is smoke (good!), peat (yeay!) and some fruits. It does has a small “out of sync” character, that is a unchasten note from a impure blow horn. But it is good, that the person buffing to that horn does not have too much air in his lungs – the impurity fades into smoke very soon.
This kind of drams require a bigger sips than usually. It gets more voice that way. The smokiness and peat are most predominant factors that will touch you. There is no big whack, but a slap on a shoulder kind of effect. It is not very strong in taste, but you’ll notice it nicely. This is not about the width nor depth, it is about the surface detail. It is easy to taste, easy to consume and to enjoy. Yes, this is bit like licking a chimney, they did choose the name well.
The aftertaste is a bit bitter but there is enough of chimney in there too. Ash, rocks and charred details are present.