Collection
Smoky & Powerful
Smoky whisky is found in the Smoky & Powerful quadrant of the M4W Flavour Compass: for moments that are meant to linger. These whiskies are intense and deep, with notes of peat, smoke and sea, sometimes joined by dark chocolate and leather. The profile is for those who love a bold dram with a long finish.
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The English Whisky Co.
The English Whisky Co. Red Range Cask Strength Smoked Triple Distilled
€107,95
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In this collection, smoke comes from different countries and in different ways. You will find the Islay classic Laphroaig from Living Souls and Duncan Taylor, a 23-year-old Longrow from Campbeltown by Cadenhead, Kingsbarns Coaltown from the Lowlands and Compass Box The Peat Monster as a blended malt. The Penderyn Peated and Celt, the beech-smoked Thy Bøg, the Irish W.D. O'Connell Bill Phil and the English Whisky Co. Red Range show that smoke is not only Scottish. Less intense but still adventurous whiskies are in Spicy & Lively, richer and sweeter ones in Rich & Sweet and light, fresh ones in Smooth & Fruity.
Where does the smoke in smoky whisky come from?
Usually from peat. When malted barley is dried over a peat fire, the grains absorb smoke compounds (phenols) that end up in the whisky after distillation. That is the classic method behind Laphroaig and Longrow. There are other routes too: Thy Bøg smokes its malt with beech wood, and the Penderyn Peated and Celt get their smoke from maturing in casks that previously held peated whisky.
Does every smoky whisky taste like Islay?
No. Laphroaig from Islay is known for smoke with iodine, seaweed and a medicinal note. Longrow from Campbeltown is smoky but oilier and fruitier, and Kingsbarns Coaltown is a more approachable Lowland malt. The beech smoke of Thy Bøg is woody and reminiscent of smoked bacon, and the W.D. O'Connell Bill Phil combines peat with the softness of Irish triple distillation. Smoke has many faces.
Which smoky whisky is best to start with?
Start with a whisky in which smoke and sweetness are in balance. The Penderyn Dragon Range Celt Peated (41% ABV) lays a layer of gentle smoke over the soft, fruity Penderyn style, and Kingsbarns Coaltown is an approachable Lowland malt with a clear but not overpowering peat note. If you enjoy those, move on to Compass Box The Peat Monster or the Living Souls Laphroaig 11 Year Old for the full maritime experience.
Does the smoke fade as a whisky gets older?
Usually, yes. During long cask maturation the direct peat smoke softens and more fruit, leather and wood notes appear. You notice this when comparing a young and an old Laphroaig: the Living Souls Laphroaig 11 Year Old is distinctly smoky, while the Duncan Taylor Premium Laphroaig 18 YO reveals more layers. The Cadenhead Longrow 23 YO also shows how smoke becomes woven into everything else after long maturation.
Which food pairs well with smoky whisky?
Smoky whisky loves robust, salty and rich flavours. Classic pairings are smoked salmon, oysters and blue cheese; the salty smoke of an Islay whisky enhances the sea in the dish. Smoked meat and bacon go well with the beech smoke of Thy Bøg, and smoked cheese with the sweeter Penderyn Peated. To finish, dark chocolate with a high cocoa content works well with almost any whisky in this profile.