Braunstein Danica Peated Single Malt Whisky

For their peated whisky, Braunstein gets its malt from the Port Ellen maltings on Islay. The malt is peated to 60ppm, half of which end up in the glass – after distillation and maturation - according to the producers. Only first fill bourbons are used for this expression.

Wonderfully peaty nose which immediately catapults me to Islay. Which is bollocks, of course, for we are nosing a Danish single malt. Mind you, the peat is not in your face, but plays second fiddle allowing the apple and breakfast cereals the footlight. Sweet chocolate, some roasted nuts and oak. This is surprisingly good.

It is quite oily, but I would have preferred a bit more body. But taste wise, this is bull’s eye. Although it remains adequately sweet (again the fruit and chocolate), the peat puts its foot down now. Wonderful Abroath Smokies, some new leather, cloves and pepper. Hint of liquorice and oak. Midpalate it turns somewhat dry and a touch salty. Grand.

The long finish goes up and down like a yo-yo between sweet and smoky.

I am a fan! This is a wonderful peaty whisky that can easily stand next to a Caol Ila or Bruichladdich in my humble opinion. The whisky is imported by Helvetia spirits and will hopefully soon be available in my neck of the woods.