Matsui Single Malt The Peated by Kurayoshi is a peaty Japanese whiskey aged in ex-bourbon American white oak barrels before being bottled at 48% without the addition of dyes. The water used for the dilution comes from the sources of Mount Daisen. The limited edition package is inspired by the work of the Japanese artist Katsushika Hokusai and his most famous work, "The Great Wave of Kanagawa", painted between 1830 and 1831 with ukiyo-e woodblock technique. Bouquet of barley malt, earthy peat and aromatic herbs with hints of cocoa and vanilla. Taste: peat smoke envelops the notes of apple, ginger, vanilla and brown sugar. Medium persistence finish, the smoke continues to accompany us followed by notes of grilled pineapple, apple, vanilla and oak.
Single Malt Scotch Whiskey Finlaggan 'Old Reserve' by The Vintage Malt Whiskey Company is a scotch whiskey with a mysterious identity. Produced and bottled exclusively by The Secret Islay distillery. Aged over 6 years. It has an incredible quality / price ratio. It is absolutely to sip with smoked jams and cheeses. A jewel among the peaty whiskeys.
Single Malt Scotch Whisky Finlaggan 'Eilean Mor' by The Vintage Malt Whisky Company is a fine single malt from the island of Islay (Scotland). It surprises with its important nose that releases a truly exceptional potential. Whiskey for an important occasion, produced in very few bottles. It captures the sea of Islay with spicy and marine notes with a touch of peat smoke, citrus and vanilla. The taste is good intensity of peat followed by notes of pure smoke, caramel, black pepper and vanilla.
Single Malt Scotch Whisky 'Peated' by 1770 Glasgow is one of the distillery's flagship products. At the heart of this whiskey is a careful selection of the finest Scottish barley and the exceptionally pure water of Loch Katrine. The very high quality of the finished product starts from the raw material, which is then distilled in four pot stills heated thanks to the action of the aromatic peat of the Scottish Highlands, which gives the classic smoky scent. Once the substances have been extracted thanks to the use of these stills, called Tara, Mhairi, Margaret and Frances, who still work following the ancient craft traditions, we proceed to the aging phase, carried out for a few years in selected wooden barrels. To be tasted on important occasions.