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2nd July 2024 |
Macaloney’s
Island Distillery on Vancouver Island, Canada has crafted a rather
unique whisky, Macaloney's The Peat
Project Sugar Kelp, merging the Terroir
of Vancouver Island with the Merroir of
Sustainable Seaweed Cultivation.
 Macaloney’s
Island Distillery on Vancouver Island,
BC, Canada, has announced the inaugural
release of the world’s first sugar
kelp-infused peat-smoked whisky. The
whisky-makers at Macaloney’s believe
that this groundbreaking,
limited-edition whisky is poised to
captivate the whisky community with its
unique blend of maritime and smoky
flavours, showcasing a remarkable
collaboration between BC and Washington
State businesses.
The new-make spirit, from which this
whisky is matured, has already achieved
global acclaim, winning 'World's Best'
in blind tastings by industry judges at
the prestigious World Whisky Awards in
London, UK. This accolade underscores
the exceptional quality and
craftsmanship that define Macaloney’s.
Priced at $109.99 per bottle, this
limited-edition whisky is available for
purchase from the distillery.
The innovative infusion of sugar kelp, a
type of brown seaweed chosen for its
fresh maritime aromas and sweet smoke,
is sustainably farmed along the coast of
British Columbia by Cascadia Seaweed in
partnership with coastal First Nations.
Seaweed thrives solely on the sea and
sunlight, enhancing local ocean
ecosystems as it grows. Cascadia Seaweed
is dedicated to cultivating and
harvesting only what they grow, focusing
on transforming their crops into
agricultural products and supporting
collaborations with other local
businesses.
Dr. Graeme Macaloney, the visionary
behind this unique whisky, revived
traditional peat-smoking methods by
studying under experts in his ancestral
home of Islay, Scotland. The peat used
in this process is sourced from
Washington State, reflecting a unique
Canada-USA collaboration and the
innovative spirit of Macaloney’s Island
Distillery.
This inaugural release is matured in Dr.
Jim Swan’s Portuguese red wine
Shave-Toast-Rechar barriques, adding
layers of red berry, caramel-toffee
sweetness, and deep oak notes to the
whisky’s creamy, velvety mouthfeel,
juicy malted barley, and tropical fruit
profile. The peat and sugar kelp
infusion introduces bonfire, burning
heather, sweet smokiness, and pronounced
maritime notes, finishing with a hint of
salt.
This whisky embodies both the terroir of
Macaloney’s Island and the Pacific
Northwest and the merroir of Cascadia
Seaweed. Terroir refers to the natural
environment in which the whisky is
produced, including soil, topography,
and climate, imparting a distinct taste
and flavour to the whisky. Merroir,
derived from the French word for sea,
describes the local conditions in which
seaweed is raised. This collaborative
whisky marries these elements of land
and sea to create an unparalleled
sensory experience.
The launch of this sugar kelp-infused
peated whisky also marks the second
release of Macaloney’s exploration of 'terroir,'
trademarked as 'The Peat Project.'
Whisky enthusiasts will now have the
opportunity to compare this innovative
expression with existing Peat Project
whiskies, setting the stage for future
comparisons with Scottish-Islay peat and
Vancouver Island peat.
You will find a small selection of Macaloney's whisky range available from specialist online whisky
shops such as
Master of Malt
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Macaloney's The Peat Project Sugar Kelp Review
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Bottled at 46% ABV,
non-chill filtered, naturally coloured.
Producer's
Tasting Notes:
Nose: The
nose has delicate sweet pear-smoke,
burnt heather, potpourri with rose
petals and oak spices. Crème brulée,
strawberry and dried apricots, yield to
sweet sugar-kelp reminiscent of the
beach at low tide.
Taste: The
palate is velvety, with medium peat,
sweet pipe-tobacco and oak, complimented
with ‘machair’ flowers, pears, thick-cut
marmalade, fruit tarts, bramble jam,
honey, clove, and cinnamon. It then
develops to sweet sugar-kelp reminiscent
of dulse and smoked oysters, wet coastal
forest, fresh fennel, and hazelnut.
Finish: The
finish has lingering sweet oak, fresh
ocean breeze, distant bonfire, and a
hint of salt.
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