Wayward Irish Spirits has released a special edition of The Liberator Storehouse Special Port ’n’ Peat for Christmas.

This is a distinctive port finished whiskey with a very subtle peated malt element. This is a new addition to the Wayward Irish Spirits family of small run, interesting whiskeys from their bonded storehouse on the Lakeview Estate in Kerry.

With butterscotch and banana on the nose and peat in the background, the palate has a full creamy mouthfeel with fruit, light peat and dark chocolate. It has a long dry finish with notes of charred wood, coffee and grass.

400 hand numbered half (350ml) bottles have been produced. Bottled at 46% ABV with an RSP of €35. Available from Irish Malts, Celtic Whiskey, James Fox, Tiny Tipples, Carryout Killarney and specialist retailers.

Founder of Wayward Irish Spirits, Maurice O’Connell, said: “Our Storehouse Specials are small runs of interesting whiskeys from our bonded storehouse – we like to keep the whiskey community in touch with our progress and also use it to test release potential new products. Due to popular demand we are pleased to release Batch 3 of the Port ’n’ Peat. We’ve had such enthusiastic feedback for this addition to the Irish peated whiskey category and that this should become a core product for us.”

Maurice explained: “We’ve been playing with the wonderful effect a small element of peated malt has on our port finished whiskey. Too much or too little risks one overpowering the other but we found that around 5% peated malt was the sweet spot where the peat highlights the port, making a very moreish and approachable Whiskey.

“This is a premium blended whiskey with a high (45%) malt content. The unpeated malt was finished in really fresh Tawny and Ruby Port casks and half of the grain component was finished in fresh Ruby Port casks, all for 9-12 months. The whiskeys in this blend were sourced from Cooley and Great Northern. As with all our whiskeys, we cut it gently over many weeks to avoid stressing it, borrowing from Cognac tradition.

The colour is natural, and the whiskey isn’t chill filtered. The maturation, finishing, blending, and bottling, was all done on site.

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