In a groundbreaking venture, Macaloney’s Island Distillery, known for their World’s Best and multiple Canadian best gold medal whiskies is thrilled to debut the inaugural release of its exquisite peated single malts:
- An Aba 12ppm, Sherry-influenced – 45 per cent bourbon, 25 per cent virgin American, 10 per cent Portuguese red wine and gold medal winner at the World Whiskies Awards (WWAs)
- Sio Dugall 27 ppm – 65 per cent bourbon, 25 per cent virgin American, 10 per cent Portuguese red wine and a gold medal winner at the WWAs
- Peat Project 54ppm single cask red wine – 100 per cent Portuguese STR red wine, with a gold medal at the WWAs, and
- Peat Project 54ppm single cask white wine – 100 per cent Moscatel sweet white wine
Each of these exclusive whiskies invites aficionados to exploer a world where the unique Pacific Northwest character harmonizes seamlessly with an age-old Scottish whisky craft.
Driven by a passion for authenticity and terroir, CEO and master whisky maker Dr. Graeme Macaloney championed the use of ingredients local to the Pacific Northwest. The superior flavour complexity of Canadian barley has led to the distillery adopting the practice of smoking their locally sourced barley on-site, a practice only still done by five of the greatest Scotch distilleries at this scale. This novel approach, combined with imported peat from Seattle, Washington, imbues the whiskies with a distinct taste and aroma that can be traced back to their roots.
“Our goal with the peated whiskey was to use the traditional peat-smoking methods I studied at Laphroaig, Bowmore, and Kilchoman on Islay, and marry these with our local ingredients,” said Dr. Macaloney, “Using a slow distillation process and one of the industry’s narrowest cuts, we were able to achieve an amazing newmake that won World’s Best in blind tastings at the World Whiskies Awards in the UK.”
The resulting range of peated whiskies showcase a uniquely approachable palate for connoisseurs and those new to exploring whisky. Enjoy a peated whisky with a medium peat nose with lots of fruity esters in balance with the phenols, and a peat palate with a dry finish and hint of salt, which reflects the distillery’s island location.