Blog Post Three: Now I'm getting the hang of this…
This malt comes from a fascinating US distillery that is not afraid to break the rules of maturation...but in the most pleasing way. 100% floor malted barley that is smoked with peachwood, which according to those that use peachwood for smoking meats, adds a mildly sweet and fruity flavour.
And then it gets better, as the spirit is then matured in in used bourbon barrels, hence the reason why you don't see the word whiskey on the label, that contain peachwood and American oak chips.
My brief notes read, "A malted barley that has the grassiness of rye, tight, intensive, crunch, crisp malt, loads of oak, lingering with a dry finish".