Compass Box Eleuthera
Vatted Scotch Malt Whisky
This whisky was created as an attempt to make a peaty, smoky whisky that was, as John puts it, "sessionable". Until Serendipity (see tomorrow), there was no peaty whisky (from a major distilling company) that could be consumed consistently over a night. Oh shush. I dont care what you peat freaks say. My Lagavulin 16 and Ardbeg Uigeadail are gorgeous, but they have spent the longest amount of time our shelf. Why? The reality is that most of the great smoky whiskies are great, but at the right time, in the right mood, and even then, only for one or two drams. Then your mouth tastes like an ashtray and you could kill for a cold pint or a glass of milk. There are already many great smoky whiskies, so the challenge for John Glaser was to make something that stood out as an alternative while still appealing to the fan of that style.
Made up of Clynelish, Glenlossie, and Caol Ila.
First, a single whaft made up of metal and oil and peat. Sweetens immediately into a bready smell, Irish soda bread. Orange drink powder. Almond extract. Vanilla. Still smoky.
Feels nice in the mouth, but I do remember it being oilier. Oh well. Things change. Smoke, fresh mint, ginger and lemon, vanilla cake, peat and fire. Just re-reading that desription really explains the balance and movement of the whisky, being in turns a peat and sweet treat. (ugh, what is wrong with me this morning?! sorry)
When I used to work at TWE, I described this as being "in the key of smoke." Yeah, laugh at me. What I meant though is that this whisky is peaty, BUT it is not like an (peated) Islay where the peatiness is the heart of the malt for the other flavours to accent, but rather a whisky with a peat as the accent, a cushion, or peat bookends, for all the lemon zest and vanilla and almond and shortbread that are at the heart of this drink. Although there is strong peat presence, it is the sweet heart of this whisky that gets your lips back to the glass.
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