When a seven-year-old, fully Pedro Ximénez matured peated whisky lands on your desk at a staggering 60.1% ABV, you pay attention. Thanks to a good friend who sourced this Meikle Tòir 2018 Distillery Exclusive straight from the source, I finally got to experience Cask 11564. Limited to just 359 bottles, this is a rare beast.
My immediate thought upon cracking the seal was whether this unadulterated single cask could dethrone the beloved Meikle Tòir Turbo as my ultimate heavy-hitter. Unbelievable stuff was expected, and it certainly delivered.
The defining characteristic of Meikle Tòir’s peat style is a highly specific, aromatic smoke. If you have ever walked into a church swinging a thurible of incense, you will know exactly what I mean. It is a smoldering blend of ginger, nutmeg, cinnamon, and cardamom tossed into a wooden barrel and set alight.
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Because this specific release spent its entire life in a Pedro Ximénez cask, that foundational spice is wrapped in deep, rich notes of cooked plums, red fruit, and something distinctly like a freshly baked raisin muffin. It is an absolutely beautiful nose.
On the palate, I would confidently put this bottle up against any Octomore. At over 120 proof, it possesses all the incredible depth, flavour, and viscosity you demand from a premium cask strength whisky.
Yet, miraculously, the alcohol heat is dialed down to feel closer to a standard 50 percent pour. It does not drink hot at all. It is a masterclass in retaining raw power without sacrificing approachability.
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READ THE STORYHowever, the ultimate test is pouring it next to the standard Meikle Tòir Turbo. The single cask is undeniably richer and carries a deeper sweetness. Yet, the Turbo wins in sheer crushability. At a very manageable 50% ABV, the Turbo is an everyday banger that you could easily pour through in no time.
Ultimately, the Turbo is a better demonstration of Billy Walker’s legendary talent because it allows him to harmonize different casks into a perfectly rounded blend.
I give this PX single cask a very respectable 89, placing it just a hair behind the Turbo. It is an incredible whisky, and I would gladly buy another bottle if I could. I am curious to hear your thoughts.
Do you prefer the raw, unblended intensity of a single cask, or the balanced perfection of a master blender’s touch? Let me know in the comments.
To see my full tasting, watch my YouTube video.
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