Nose: Golden syrup, peach, honey, a little rye spice and just a wisp of peat smoke.
Palate: A big hit of rye, cinnamon and sultanas, before we’re back in honeyed toffee territory. Peat completes the tail of the palate.
Finish: Sultanas, toffee and lingering peat smoke.
Overall: Global blending is something we’re going to see more of, especially if this one’s anything to go by. Don’t think, either, that due to the name this will be like eating embers, the peat is used sparingly to create a well balanced, and original addition to High West’s range.
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A terrific blend of bourbon, rye and peated Scotch whiskies from High West in Utah, we love the back story of this one.
During a visit to Islay, David Perkins enjoyed a breakfast at a B&B near Bruichladdich, which included a delicious syrup made from sugar and peated whisky poured over honeydew melon. Taking this experience back to America, he set about blending sweet bourbon from Lawrenceburg with peaty Islay single malt, with some spicy Rye for good measure!
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