PeatingApril 11, 2018
Cut from Islay’s many ocean-soaked peat bogs and used to smoke the germinating barley, the unique make-up of Islay peat adds layers of rich, maritime smoky character to the whisky. During the peating process the barley absorbs the distinct Islay peat character, adding layers of complexity to the whisky once distilled and matured. After peating and drying the malted barley is left to rest for a minimum of two weeks ahead of milling and mashing.
Am Bùrach, gaelic for ‘the mess’, might seem a strange name for a limited edition single malt. That would be if you were not aware of the story behind this unique bottling; the delicious consequence of an incident in 2014 where two different Kilchoman expressions were mistakenly combined. The unnamed…May 27, 2020