Bakery Hill Peated

For a few years now, Bakery Hill releases a peated malt, making use of Australian peat. Their first releases were made with peat from the UK, though. This Peated Malt is one of the latter.

Wet wood! That is the first thing I smell when I put my nose in the glass. This is immediately followed by hazelnuts and nougat. Earth, too. Then it becomes quite malty. Good nose.

The arrival is soft and mildly spicy. The peat is rather discrete and allows grain cookies, white bread and a hint of oranges and nuts the footlight.

The finish is short with a hint of dark chocolate and cloves. Walnuts at the death.

Thanks to Niek & Ilse who brought me a miniature.