A limited release (only 1934 bottles) individually numbered, uniquely peated Single Malt Whisky produced entirely from ingredients sourced in Washington State, USA.
The Copperworks American Single Malt Whiskey ‘Washington Peated’. Release 034 is Copperworks’ first release of a Peated Single Malt. It was crafted from eight casks of whiskey that were brewed and distilled from 100% of the Copeland variety of barley grown in Washington’s Skagit Valley and smoked during the malting process with Washington peat. Each cask of whiskey was matured for just over four years in lightly charred (char #1) new American Oak casks.
As we’ve discovered with Scottish Islay vs Highland peat – the location the peat is taken from (and hence the composition of the peat) makes a huge difference in the flavours it imparts. We’ve seen that highland peat (in the Benromach ‘Peat Smoke’ from 2020) gives a much sweeter and lighter effect than Islay peat gives.
It makes sense when you think about it. If the mix of plants that make the peat is different, the flavours are going to be different, and so is the smoke when it’s burned.
So it is that the flavours of Washington-sourced peat are different than Scottish peat. Using Washington-sourced peat gives Copperworks whiskey flavours of roasted almonds, toast, hickory, and a slightly briny earthiness — different than the notes of iodine, creosote, and seaweed that are often found in Scottish peated single malt.
Once again, these are 750ml bottles!
I have to say that this is unlike any peated whisky I’ve ever tried before. I’m not sure if this is very lightly peated or it’s how the ‘Washington Peat’ presents – but this gives very little suggestion overall (if any) of smoke.
Nose: No ‘smoke’ but a very definite ‘wet-soil’ mustiness sits over the top of salted caramel and a just tiny amount of all-spice.
Palate: has a luxuriously syrupy mouthfeel (like #035). Stewed apple and rich floral notes but also an underlying leathery-earthiness.
Finish: Medium length with a mild sweet spice that salivates the mouth. Once again – a mustiness rather than smokiness here.
Wow – this is definitely a whisky that proves the adage ‘Peat ain’t Peat!’
It’s not made from just any old peated malt — it’s made from locally grown barley that was malted with peat from a bog in Washington State!
The malt, produced by Skagit Valley Malting, is the first peated malted barley produced entirely from ingredients sourced in Washington State.
This is our first release of Peated Single Malt Whiskey. The smoky flavours in this release are more subtle than what you might find in Scotch malt whiskey as we worked to balance flavours of the Washington peat with the flavours of the Washington-grown barley and new Oak American casks.
“We’re excited to release a peated whiskey that features the unique peat flavours from our home state of Washington. The smoky flavours in this Copperworks whiskey release are more subtle than what you’ll typically find in Scotch malt whiskey as we worked to balance flavours of the Washington peat with the flavours of the Washington-grown barley and new Oak American casks.”
Tasting Notes: Copperworks Peated Single Malt Whiskey offers aromas of campfire, roasted tomatoes, and exotic spices that lead to flavour notes of roasted almonds, toast, and orange zest. A long finish of hickory, cedar, and wet earth end with pleasant briny and wood notes.