Peat's Beast

Whisky Peat's Beast comes from a secret distillery in Speyside, without explicit USDA; it was created as a project by expert Eamonn Jones (Whyte & Mackay) and his importer Gerald Erdrich in 2011. It is a blend of selected peaty single malts, packaged in a wild name and rugged bottle design – highlighting the wild spirit of the whisky.

The whisky matures in ex-bourbon casks and is typically neither chill-filtered nor stripped of its natural color. The phenol content is estimated at approximately 35 ppm, making it a distinctly smoky, yet not extreme experience – still with a raw spark and character.

On the nose, you are immediately dominated by fiery smoke, earthy notes of peat, ash, tar, sea air waves with a hint of citrus and apple. The palate is robust, with a barbecue salty touch, smokiness, butter, and a hint of spice – water opens up softer notes of apple and banana, while the main performance remains the phenols. The finish is long, with teasing notes of ash, dark chocolate, spice, and an oily base - a true “beast” that demands a drop of water to tame it, yet never fully surrenders.