It is very sweet on the nose – think vanilla and yellow apples – with a bit of smoke bacon and some sea salt. There is a lightly medicinal touch and some cow stable. But the whole is quite soft. I would strongly suggest avoiding the water with Big Peat. I had my first dram neat then added a couple of tiny drops of water for my second, and it just made everything (especially the nose) go limp. Like your grandmother walking into the room after you’ve just leafed through the Sports Illustrated swimsuit issue. You know what I mean.

Mouth: Warm and balanced, more honey, spices and dark earthy peat with hints of salt. With water added: some citrus, oranges and grilled fruit reveal themselves, this dram definitely needs a few drops of water to reveal the underlying sugary and fruity notes Whiskybase B.V. (“Whiskybase”, “we” or “us”, company details below) offers a whisky enthusiasts online platform that provides its members access to the most comprehensive, transparent and trusted resource of whisky bottles and allows and stimulates its members to contribute information about whisky bottles to the platform (“Service”). Distiller recently exclusively interviewed Fred Laing. We talked to him about his beloved Big Peat and the inclusion of Port Ellen, as well as his fondness for blending.In 2017, Douglas Laing produced another Big Peat Fèis Ìle featuring the faces of more than 300 of Big Peat’s ‘pals’, who were asked to submit photos imitating the ‘handsome’ protagonist online over a two-week period. The whisky was again bottled at 48%, with a bottle run of 500. The nose was peaty, but not overly so. It contained a little bit of smoked ham, flanked by a soft touch of iodine. But all so soft that it leaves you wanting for more. The nose remains – despite patience – closed. After the bottle was revealed, I couldn’t resist some feeling of disappointment. The nose does not reflect the label of ‘Big Peat’. Mouth: Lots of peat and smoke and ash. The earthly feel continues with salt and some wee tobacco notes. Frankly, I don’t know what to make of the finish. There are some strange elements here that I’ve never tasted in a whisky, like a combination of plastic and mildly sweet fruit (cantaloupe or muskmelon), along with some burned maple syrup. Nothing in the nose or on the tongue led me to expect this. The peat is still there, but it’s been demoted from A-list star to ensemble player. Buy it here (Dan Murphy’s) Buy it here (Vintage Cellars) Buy it here (The Whisky Exchange) Kilchoman | Image: Supplied 8. Kilchoman

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So I said, ‘Please sketch me a big Islay fisherman who’s just coming of his boat.’ The designer then drew me Big Peat, but he was smiling. I said, a bit cheeky, ‘No, he’s just about to meet his wife, so he needs a big drink of strong Islay whisky.’ So, he rubbed out the smile and drew in Big Peat’s grimace.” Big Peat Platinum Edition 26 Year /Photo Credit: Douglas Laing & Co Distiller: A single drawing does not a whisky make. How did you actually create Big Peat’s whisky?

We may, but are not under any obligation, to release new functionalities and tools or other features for the Service every now and then. Any new functionalities, tools and features shall be part of and governed by the Terms from the moment they are launched and/or available. Further, we reserve the right to modify, change, discontinue the Service, add or remove features, update the Service, change its appearance, temporarily and permanently, at any time, in whole or any part thereof.We’re currently delivering to the following countries including Australia, China, Japan, Malaysia, New Zealand (16 of 17 regions), Singapore, South Korea, Taiwan, Thailand, Turkey, & United States (20 of 62 states inc Alaska, California, Connecticut, Florida, Idaho, Louisiana, Maine, Maryland, Massachusetts, Nebraska, New Jersey, New York, Rhode Island, Texas, Vermont, Virginia, Washington DC, & Wyoming). This expression is reviewed in my usual manner, allowing it to settle after which I take my nosing and tasting notes, followed by the addition of a few drops of water, waiting, then nosing and tasting.