This is a SMOKEY whisky. It’s a non-chill filtered whisky so expect cloudiness. The oils what makes the whisky cloudy is responsible for most of the smoky flavours in the whisky, removing those oils results in a far less flavoursome whiskies. 

The smokey flavours in whiskies are usually made by burning peat to dry the freshly malted (sprouted) grain. Sometimes different materials are burnt to produce different flavours of smoke. There are many compounds in smoke, they get carried through the production steps. When these compounds are distilled only some of them boil off and are captured in the final product.

To produce this very smokey whisky I injected the smoke from the burning Sheep Dung from the farm straight into an empty wet barrel. This way I have captured more of those genuine smoke compounds. It is a very different smoke profile from the normal peated whiskies. This is a bush fire in a bottle.

52% ABV | 500 mL