Big Peat whiskies

History

Douglas Laing & Co was founded in the mid-20th century as a whisky blending and export company, and over the years it specialised in single cask bottlings and themed blended malts. Big Peat arrived at the end of the 2000s as a tribute to Islay’s character, and was the first of a series of regional blended malts from the house, each with its own character. The recipe combines malts from several distilleries on the island, including some of the most heavily peated. Besides the standard version, the house releases special editions, such as the full-strength Christmas ones.

House style

Big Peat is intense and smoky: peat, ash, sea salt, iodine and some tar, with a sweet background of cereal and lemon. With no grain whisky, it has more body than many blends, and its 46% strength and lack of chill filtration give it texture. It doesn’t try to be subtle: it is a direct portrait of the island’s style, with a long, briny, smoky finish.

Where to start

The catalogue has the standard version, which best represents the brand’s idea. It is a good way to get to know the Islay style as a whole before choosing a particular distillery. If you like it, compare it with malts such as Ardbeg, Caol Ila or Laphroaig to discover which distillery comes closest to your taste.

• Big PeatBlended malt · 46% ABV