My initial forays into Peated Glenturret were during 2018 – when it was first bottled by independents. These had me hooked immediately. In its purest form - Ruadh Maor – offers a uniquely irregular dive into a smoky whisky that is both off the well-walked path, but also invariably wonderfully high impact. It’s a challenging, tasting note defying spirit and a whisky that I find myself actively seeking out - and I’m here to let you know why you too should be paying more attention to it. But don’t tell anyone. It’s our little secret.
Independent bottler Douglas Laing’s ‘Old Particular’ is a range of single casks whiskies (both single malts and single grains) from across the regions of Scotland. Bottled with natural colour, unchill-filtered and at cask strength, Old Particular bottlings offer the discerning drinker an experience which they claim is close to ‘…sampling a dram straight from its cask in the hallowed surroundings of a distillery warehouse’.
The second of two TWE exclusive G&M Connoisseur’s Choice bottlings released in December 2018 – this one has spent 14 years in a refill sherry hogshead (I dare say a particularly active refill sherry cask). 296 bottles have been produced at an ABV of 55.1% - they’re available for £94.95 from The Whisky Exchange.
Heavily peated Glenturret is habitually dirty in character. And that puts it well on my whisky radar. The distillate style was first created back in 2009 as a blending component for Black Grouse – where it was used only sparingly as part of a much larger recipe. But, in its purest, unblended form, the spirit clocks in at a peathead attention grabbing 80-120PPM and presents a profile that is not only highly divergent to the character of the distillery’s OBs (at least until the advent of the recently rebranded range which foists some of these traits into the new 10 year old ‘Peat Smoke’), but that is also rather lateral to many of the whiskies being produced in Scotland today. It’s simply something of an odd duck – resulting from three whole days of smoke-dried malted barley passed through the same relatively small (12,500 + 9,000 litre respectively) stills.
If any of you tried last month’s 16, you’ll know what to expect here. Those that didn’t well – hold tight. 7 year old peated Glenturret that’s been drawn from a recharred hogshead. Heavily peated profile.
We’ve seen a little run of weirdly peated Glenturrets the last few months – here’s the latest – a 7 year old matured in a recharred hogshead. View on SMWS
Peated Glenturrent – always something to look out for in my opinion. This example has been fully matured in a re-charred hogshead for 9 years.
My love-in with peated Turret continued throughout lockdown so I’ve high hopes for this 10 year old Society bottling that’s been matured in a re-charred hogshead.
An interesting maturation journey this one – 17 years in a port pipe and then transferred into a 2nd fill HTMC (high toast, medium char) puncheon.
Community has been, and still is, a cornerstone of whisky. From the creation and support of local employment through to bars, whisky clubs and festivals. Whilst the category is rich with history and craftsmanship – it’s the people who truly drive whisky. In Scotland alone, some 10,000 are directly employed by distilleries and within the supply-chain – expand this to the UK and the figure is well over 40,000. Historically, distilleries provided both a place of work and a focal point for the community – and in many places, particularly those more rural, this is still the case today – the sector, and the interest in it is vital to both employment and investment throughout the Highlands and Islands.