Latest Big Peat Whisky Honors Well Known Islay Road

A visit to the Scottish island of Islay inevitably puts one on A846, a legendary road by Scotch whisky drinker standards in that a number of the popular Islay single malt distilleries are found off it. It is to this road’s honor that independent bottler Douglas Laing & Co. has unveiled a special variant of its Big Peat bottling.

The new Big Peat 8 Years Old A846 Edition, according to those behind it, is dedicated to a route foremost on the itinerary for visitors to Islay. It is aged 8 years and bottled at 46% ABV, being a limited release in scope to the equivalent of just 500 cases.

“A journey along the A846 is a rite of passage for Islay Whisky lovers,” said Chris Leggat, CEO of Douglas Laing, in a prepared statement, “and a road that carries countless memorable moments for many. Whilst Feis Ile – Islay’s annual festival – exists in an entirely different ‘virtual’ form this year, we (and Big Peat) wanted to mark the occasion the best way we know how – with a particularly innovative limited edition, featuring a cracking story and spectacular spirit within.”

“Each year,” added Cara Laing, Director of Whisky in the family business, “we proudly donate to the Feis Ile charity, an organization that works tirelessly to showcase Islay to the world. At a time when many of us are dreaming of one day making the journey back to the Queen of the Hebrides once more, a sip of Big Peat’s A846 Edition seeks to bring his much-loved island home to you, via its unmistakably ‘Islay’ notes of chewed leather, streaky bacon, punchy peat smoke and rock salt.”

Plans call for this whisky to be “packaged in a premium gift box with a striking label depicting Big Peat himself on his Hebridean island home.” It is releasing globally this month for a price of £45, or around $60 USD. Official tasting notes from the bottler are below.

• Nose: Opens with puffs of peat, smoked ham and a fresh seaside-saltiness
• Palate: A Big Peat hit closely followed by chewed leather, streaky bacon and rock salt
• Finish: Satisfyingly long with notes of Madeira cake and more of that earlier smoked ham