In our distillery we produce our Peated Van Loon from Scottish barley malt dried over peat fire with 50 ppm and excellent domestic soft water.
The barley malt purchased in Scotland was finely ground by a grain mill and mashed in our distillery.
The sweet mash was then fermented with pure yeasts and double distilled on small copper stills as a small batch using the pot still method.
Its aging took place in 225 liter red wine barrique barrels. This 4-year-old peated single malt was rounded off with our 8-year-old single malt port finish.
Sensory: Peaty notes, dirty, medicinal, spicy rubber.
- Honey and strong smoky notes can already be found in the nose of this whisky and are perfectly complemented by the peaty taste and smoky, salty aftertaste.