Big Peat The Smokehouse Edition Feis Ile 2023 48% NV

Professional reviews

BOW (88)

Independent whisky bottler Douglas Laing is releasing a new edition of Big Peat. This whisky is dedicated to the renowned Islay island festival: Fèis Ìle. The Netherlands has managed to acquire 600 bottles of this limited 2023 release. The whisky is a marriage of Single Malt whiskies from the Isle of Islay. The blend has matured in robust red wine casks for an extra dimension of flavor and has an alcohol percentage of 48%.

Big Peat
The name says it all; Big Peat is a robust Islay Malt with a sweet side as well. This whisky combines a heavy, smoky, salty, and even ashy selection of malts exclusively sourced from the magical whisky island of Islay. It is the whisky for lovers of peated whiskies.

75 years of Douglas Laing
Douglas Laing is celebrating its 75th anniversary and to commemorate this, the independent bottler is releasing some special whiskies this year. This includes this Limited Edition release for which Big Peat has traveled far in search of the finest wine casks. Everything has been done to create the ultimate dram that pairs perfectly with a hearty dish. For this highly limited release, in honor of the Fèis Ìle 2023 festival, Douglas Laing has blended the finest Islay Single Malts. The smoky influences, combined with the rich robustness of the wine casks, come together beautifully. The whisky is packaged in a golden premium gift tube. The bottle features a red seal that serves as a mark of quality.

Tasting Notes
Undoubtedly a Big Peat whisky that is inseparably linked to the wild sea.

Nose: Red fruit, red apple, and vanilla.
Palate: Dried cherries, smoky notes, with a distant hint of smoked meat.
Finish: Long, intense, and with a characteristic touch of Big Peat pepper at the end.

Serge Valentin (85)

This one was 'finished predominantly in red wine casks'. Which reminds me of some Port Ellen Pomerol finish of old, or of some Laphroaig Portwood. Or of some Hawaiian pizza… But then again, there is no doubt that our Scottish friends have greatly improved their methods since that famous Port Ellen Pomerol, which they perhaps made at the time just for the joys of a little alliteration (it wasn't DL). Colour: gold, not red. Nose: very peaty and coastal, not full of peonies and raspberry jam. And pretty earthy and camphory, not ridden with cassis buds and geranium. In short, good integration, no dissonances and with respect for the Islayness. I think we're relieved. Mouth: there's more wineyness on the palate, goji, raspberries, salted strawberries, candied cherries, plus bay leaves, Timut pepper, blood oranges, and always a 'big peat' on top of it. Once again no real dissonances in fact. Quite curiously, it works… Finish: long, with more pepper, more goji berries, some leaves (tomato) and some lapsang souchong. Comments: it remains a variation in my book – and there shouldn't be any Port Ellen indeed. I believe it is as good as it could be, given the recipe. So, which red wine? Terroir? Varietals? Vintage? Type and origin of the oak? Barrique? Pièce? Foudre? Egg?...