Kilkerran Heavily Peated Single Malt - Small Batch #10
Kilkerran Heavily Peated Batch 10 is a robust single malt Scotch whisky produced at the Glengyle Distillery in Campbeltown. This tenth instalment of the 'Peat in Progress' series was bottled in February 2024 at a high strength of 57.8% ABV. The distillery, originally founded in 1872 by William Mitchell and revived in 2004, is known for its limited production and traditional methods, including a complete absence of chill filtration and artificial colouring.
Spirit Description
Crafted from barley peated to approximately 45 PPM, this batch was matured in a combination of 90% ex-bourbon barrels and 10% ex-sherry casks. Some regional reports alternatively indicate a 75% bourbon and 25% sherry split, resulting in a slightly sweeter profile than previous releases.
Colour: It possesses a natural pale light gold appearance.
Aroma: The nose opens with a juxtaposition of charcoal, heavy wood smoke, and farmy funk against sweet layers of lemon curd, butterscotch, and fresh apples.
Palate: It delivers a medium-thick mouthfeel featuring full-on peat and charcoal, balanced by tropical fruits like mango, pineapple, and kiwi, alongside buttery notes of croissant and vanilla fudge.
Body: The spirit is oily and rich, showing a strong mineral character like slate.
Finish: The finish is medium to long, characterized by persistent peat smoke, black pepper, and sea salt, accompanied by lingering notes of dark chocolate and honeycomb.
ABV: 57.8%.
Food Pairing
The intense peat smoke and high cask strength of this whisky make it a powerful partner for bold and savoury culinary profiles.
Savoury: It pairs exceptionally well with umami-rich items such as Iberico ham or smoked meats, where the spirit's peat smoke echoes the cured flavours.
Seafood: Maritime-influenced pairings like oysters or smoked salmon highlight the whisky's mineral tang and sea salt finish.
Cheese: Bold blue cheeses or aged cheddars provide a salty counterpoint that enhances the hidden sweetness of the bourbon cask maturation.
Sweet: Dark chocolate based desserts or roasted pineapple can mirror the spirit's notes of cocoa and tropical fruit.
Serving: To appreciate its full complexity, it is best served at 15 to 18°C; adding a splash of water is highly recommended to tame the high proof and reveal more delicate citrus and honey layers.
Kilkerran Heavily Peated Batch 10 is a robust single malt Scotch whisky produced at the Glengyle Distillery in Campbeltown. This tenth instalment of the 'Peat in Progress' series was bottled in February 2024 at a high strength of 57.8% ABV. The distillery, originally founded in 1872 by William Mitchell and revived in 2004, is known for its limited production and traditional methods, including a complete absence of chill filtration and artificial colouring.
Spirit Description
Crafted from barley peated to approximately 45 PPM, this batch was matured in a combination of 90% ex-bourbon barrels and 10% ex-sherry casks. Some regional reports alternatively indicate a 75% bourbon and 25% sherry split, resulting in a slightly sweeter profile than previous releases.
Colour: It possesses a natural pale light gold appearance.
Aroma: The nose opens with a juxtaposition of charcoal, heavy wood smoke, and farmy funk against sweet layers of lemon curd, butterscotch, and fresh apples.
Palate: It delivers a medium-thick mouthfeel featuring full-on peat and charcoal, balanced by tropical fruits like mango, pineapple, and kiwi, alongside buttery notes of croissant and vanilla fudge.
Body: The spirit is oily and rich, showing a strong mineral character like slate.
Finish: The finish is medium to long, characterized by persistent peat smoke, black pepper, and sea salt, accompanied by lingering notes of dark chocolate and honeycomb.
ABV: 57.8%.
Food Pairing
The intense peat smoke and high cask strength of this whisky make it a powerful partner for bold and savoury culinary profiles.
Savoury: It pairs exceptionally well with umami-rich items such as Iberico ham or smoked meats, where the spirit's peat smoke echoes the cured flavours.
Seafood: Maritime-influenced pairings like oysters or smoked salmon highlight the whisky's mineral tang and sea salt finish.
Cheese: Bold blue cheeses or aged cheddars provide a salty counterpoint that enhances the hidden sweetness of the bourbon cask maturation.
Sweet: Dark chocolate based desserts or roasted pineapple can mirror the spirit's notes of cocoa and tropical fruit.
Serving: To appreciate its full complexity, it is best served at 15 to 18°C; adding a splash of water is highly recommended to tame the high proof and reveal more delicate citrus and honey layers.
Description
Kilkerran Heavily Peated Batch 10 is a robust single malt Scotch whisky produced at the Glengyle Distillery in Campbeltown. This tenth instalment of the 'Peat in Progress' series was bottled in February 2024 at a high strength of 57.8% ABV. The distillery, originally founded in 1872 by William Mitchell and revived in 2004, is known for its limited production and traditional methods, including a complete absence of chill filtration and artificial colouring.
Spirit Description
Crafted from barley peated to approximately 45 PPM, this batch was matured in a combination of 90% ex-bourbon barrels and 10% ex-sherry casks. Some regional reports alternatively indicate a 75% bourbon and 25% sherry split, resulting in a slightly sweeter profile than previous releases.
Colour: It possesses a natural pale light gold appearance.
Aroma: The nose opens with a juxtaposition of charcoal, heavy wood smoke, and farmy funk against sweet layers of lemon curd, butterscotch, and fresh apples.
Palate: It delivers a medium-thick mouthfeel featuring full-on peat and charcoal, balanced by tropical fruits like mango, pineapple, and kiwi, alongside buttery notes of croissant and vanilla fudge.
Body: The spirit is oily and rich, showing a strong mineral character like slate.
Finish: The finish is medium to long, characterized by persistent peat smoke, black pepper, and sea salt, accompanied by lingering notes of dark chocolate and honeycomb.
ABV: 57.8%.
Food Pairing
The intense peat smoke and high cask strength of this whisky make it a powerful partner for bold and savoury culinary profiles.
Savoury: It pairs exceptionally well with umami-rich items such as Iberico ham or smoked meats, where the spirit's peat smoke echoes the cured flavours.
Seafood: Maritime-influenced pairings like oysters or smoked salmon highlight the whisky's mineral tang and sea salt finish.
Cheese: Bold blue cheeses or aged cheddars provide a salty counterpoint that enhances the hidden sweetness of the bourbon cask maturation.
Sweet: Dark chocolate based desserts or roasted pineapple can mirror the spirit's notes of cocoa and tropical fruit.
Serving: To appreciate its full complexity, it is best served at 15 to 18°C; adding a splash of water is highly recommended to tame the high proof and reveal more delicate citrus and honey layers.
