Description
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.
Sensory description
- 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.
Production
This peaty whisky is made from smoky Scottish barley malt (ppm 50). The sweet mash is fermented with special pure yeast strains under oxygen exclusion and acid protection, and double distilled. This laborious double distillation in small copper stills and the careful separation of the "heart" preserves the flavors and results in a natural smoothness. The freshly distilled barley spirit is aged for at least five years before being bottled. The maturation takes place in first-fill bourbon barrels and red wine barriques from German winemakers. The cask contents are blended and transferred to port wine casks for finishing no earlier than three years. Only water is used to dilute the whisky at bottling. The Bremen drinking water is of excellent quality. No flavorings or sugars are added, and there is no dilution or blending. Filtering removes flavor carriers such as esters, proteins, and fatty acids, resulting in a change in taste. To avoid this "distortion," we do not use cold filtration. Our whisky is therefore unchillfiltered or non-chill filtered. The filtration is pressure-free and uses cellulose.
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