Bakery Hill Peated Malt Cask Strength

The Peated Malt from Bakery Hill also exists on cask strength. While they now use Australian peat, the first releases were actually created with peat from the UK. It’s one of those that I will be trying today.

The nose is not as sweet as that of its brothers. Rather a hint of cooked vegetables. The peat, which dominated the first whiff, fades gently to make room for some cocoa butter sweetness, as well as brown sugar and honey. Some peach as well. Then it evolves towards leather and unroasted coffee beans. Not the best nose, but certainly the most interesting.

Despite the high ABV, this one if quite quaffable. Warm, sure, and spicy as well. Chili pepper, ginger and a nice smokiness from the peat. Yes, that is more like it. Then I get some stone fruit and toffee, as well as breakfast cereals and vanilla. Some berries to. I quite like it.

The finish is quite long and warm with some liquiorice and a bit of menthol at the death.

Clearly the best from the Bakery Hill stables, but to be honest, they are all quite young and it shows. Thanks to Niek & Ilse who brought me a miniature.