Waterford Lacken - Peated

Profile: The Waterford Lacken - Peated at a glance

• Waterford's new Peat pioneer: Lacken - Peated with strong Peat content
• Taste local like never before: Distilled with the barley from a single field
• Strong drinking strength: Bottled with an alcohol content of 50%vol.

Portrait: What defines the Waterford Lacken - Peated.

If you really want to know what whiskey is all about, Waterford is the right place. The ultra-modern distillery from the southeast of Ireland is based on one principle: barley is the source of the aromatic diversity of malt whiskey. Their Single Farm Origin whiskeys rely on barley from individual farms and fields in Ireland. With the Peated bottlings, the distillery goes one step further - and back to the original aromas of Irish whiskeys.
 
Waterford is probably the first distillery to use this since the 1850s Irish peat. Mark Reynier, the brains behind iconic whiskeys like Octomore, is very familiar with the raw material. By combining peat from Ireland with Irish barley from individual farms, he creates a unique impression of the terroir.
 
Taste local like never before, die-hards can do that Whiskey fans now with two new peat pioneers. For Peated: Lacken and Peated: Woodbrook Waterford adds an extra bit of peat: the single malts come in at a crisp 57 and 74 ppm Phenol content. The peat comes from the inland bog of Ballyteige in County Kildare, but from lower altitudes where it is darker, richer and - importantly - wetter. This means it burns slower and provides more intense aromas.

Age: 3 years, 9 months, 10 days
Distilled: June 11, 2019< br>Bottled: July 18, 2023

Cask type: 
39% 1st-fill American Oak Casks
23% Vin Doux Naturel Casks (Rivesaltes)
20% Virgin American Oak Casks
18% Premium French Oak Casks (Chateau Margaux)

Phenol content: 57ppm 

Tasting Notes: This is what the Waterford Lacken - Peated tastes like

• Nose: initially intense aromas of peat and peat smoke paired with maritime aromas - damp canvas and sailing ropes - then there are magnificent aromas of ripe apples and pears, followed by barley and sugar
• Palate: mouth-filling, almost oily with strong notes of peat smoke, burning Wood logs, oil and tar, then notes of fresh smoked tea like Lapsang Souchong - in the background fruity hints of apricots and peaches, again the apples
• Finish: long finish - again the peat smoke and the tar, plus iodine, tobacco leaves and hints of an open cigar humidor