Seattle’s whiskey-focused Westland Distillery just wrapped up its second annual Peat Week: a so-called “week of reek” celebrating the unmistakable earthy-smoky character that defines the style of whiskey that Westland espouses. Opening with a four-course dinner from chef Jason Wilson of Miller’s Guild, the series continued with a Thursday night cocktail competition featuring peated hors d’oeuvres and signature cocktails by bartenders from McCracken-Tough establishments (hats off to Kraig Rovensky of The Old Sage who took home the unique first-place trophy). On Saturday night, the week was capped off by a closing party and the concurrent release of Westland’s Peat Week Cask No. 508 whiskey.
With 220 bottles in total, the small-scale single-cask release was never intended to last long. Instead, it’s a case study in the differences any given barrel can impart to a whiskey, which were especially noticeable when lined up next to two more single-cask examples of the same distillate. Culled from 100 percent malted barley, the spirit packs plenty of heat, bottled at a cask-strength 109 proof.
It’s a Peat Week release, so you might expect to be slapped in the face by smoke at the first sip. Not so. Instead, the peat is perfectly melded with the rich, grain-forward, oak-laced distillate. Notes of cereal, honey and buttered toast are apparent mid-palate, and the spirit wraps up with a lingering, Scotch-y breath of smoke that’s just subtle enough to make you crave another sip.
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