Food & Drink

Review: Teeling Blackpitts Peated Single Malt Irish Whiskey

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Blackpitts is a piece of Dublin simply behind Teeling’s new distillery within the Liberties, and it’s the namesake for a novel and evocative whiskey that may problem many expectations of what Irish whiskey ought to style like.

The triple-distilled single malt is made with peated barley — reportedly the one peated whiskey being made within the metropolis immediately. The triple distillation retains the peat affect at bay, as does growing older in a mixture of ex-bourbon and Sauternes wine casks. The end result? Creative and pleasant.

Crisp and malty on the nostril, the whiskey pours on notes of black tea, almond, and sesame, smeared with brown butter and a sprinkle of salt. It’s evocative however by no means smoky, with a lush savoriness to it. Nougat and almond seem shortly on the palate, providing a shocking sweetness that seemingly comes from nowhere. Caramel sauce provides the palate a creamy lushness, with notes of apple peel and grapefruit pulp including some fruit. Loads of ruddy spices linger because the whiskey develops on the tongue till, finally, some smokiness — tempered by salinity — comes into deal with the end.

Extraordinarily gentle-handed with the peat, it could be the least peaty peated whiskey I’ve ever encountered. That’s not a slam however an eye-opening praise, as I had no clue a peated whiskey might prove this light and refined. Superb stuff, and neither black nor pitts-like.

92 proof.


Teeling Blackpitts Peated Single Malt Irish Whiskey




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