I
love peated whiskeys. I know a segment of whiskey drinkers don’t enjoy it. Some
have only tried it once or twice and were turned off by the flavor. They’ll
describe it as burnt rubber, licking an ashtray, earthy dirt, medicinal, etc.
What’s not realized, however, is that peat is a highly local phenomenon and
varies greatly.
Peat is made from organic plant material brewing and
compacted upon itself for millennia. Trace things back, and it makes sense that
the local plant life impacts it and does the immediate environment; in a
coastal environment, that may include a saline quality, while in a marshy area,
there may be a musty or earthy influence. The peat is then harvested, usually
in blocks, which are used to halt the malting process of the barley, and the
way that is accomplished is to burn the peat, drying the barley.
The
peatiness of a whiskey (or phenols) depends on several factors: the
temperature of the burn, how much oxygen is available, the age of the peat
being burned, and that’s only the burning of the peat. Other factors include
how many phenols (measured in parts per million, or PPM) and how long
the whiskey ages in the barrel.
Concerning
American whiskeys, while peat isn’t rare, it is unusual. It can be present in
any whiskey type: I’ve had peated Bourbons and Ryes. However, it is most
“commonly” associated with American Single Malts, yet they’re still the
exception, not the rule.
That
brings us to today’s whiskey, Single Cask 497 American Single Malt from Copperworks Distilling Co. It begins with 100% Fritz barley grown in
Washington’s Skagit Valley, and the malting process utilizes peat from an
Olympic Peninsula lakebed. Single Cask 497 was part of the first distillation
run for Peatsmith,
one of three Copperworks core whiskeys launched in 2024. This single barrel was
set aside and allowed to age four years and three months in a new American oak
cask.
“When we bottled our first batch of Peatsmith American Single Malt Whiskey, we set aside Single Cask No. 497 to continue maturing. After nearly a year of maturation, this rare release brings together the smoky, earthy peat and rich, smooth malt profile. It's bold, complex, and truly one of a kind.” - President and Co-Founder Jason Parker
A
700ml package has a suggested price of $89.99. Only 200 cask strength 59.7% ABV
(119.4°) are available, which can be purchased from the distillery, tasting
rooms, and Copperworks’ online store.
I
thank Copperworks for providing me with a sample of Single Cask 497 in exchange
for a no-strings-attached, honest review. Now is the time to #DrinkCurious and
explore what this whiskey offers.
Appearance: I
poured this single malt into my Glencairn glass to sip neat. It possessed a
deep, dark, orange-amber color. A thin rim created medium, tightly-spaced tears
that moved slowly.
Nose: As I
brought the glass under my nostrils and inhaled, I encountered brown sugar, freshly
baked bread, smoked meats, cherries, cocoa, and oak. Drawing the air through my
lips emphasized the note of smoked meats.
Palate: That
first sip was eye-opening. Before I could assess the mouthfeel, a tsunami of
flavors rushed across my tongue and down my throat. With the palate shock in my
rearview mirror, the second sip offered a thin, oily texture.
The front of my palate found
boldly smoked meats, allspice, and bitters. As it hit my mid-palate, things
turned fruity with dark raisins, grapefruit, and orange peel. I tasted dark
chocolate, cinnamon spice, and salted caramel on the back.
Finish: The
duration ran 1:36, giving it a medium finish. It was initially gentle, with
salted caramel, grapefruit, and raisins, but quickly spiked to cinnamon Red
Hots, oak spice, and black pepper. Some of the smoked meats struggled through
but remained muted.
But Wait, There’s More: I just
happen to have a bottle of Peatsmith on hand, and I’m taking this opportunity
to compare the two. I’m using a fresh Glencairn.
Nose: Peatsmith smelled of barbeque meats. I also found baked apples and flan. Drawing the air into my mouth brought on salted caramel.
Palate: The thick, creamy texture introduced flavors of orange peel, dates, and cherries. Next came the peat, along with caramel and brine. The back featured oak, grapefruit, and cinnamon.
Finish: The finish began mild, then ramped up. I tasted vanilla, cinnamon, dates, grapefruit, brine, and peat. I timed it at 1:03, placing it somewhere in the medium-long venue.
And now, for the rating of Single
Cask 497…
Bottle, Bar, or Bust: There
was so much going on with Single Cask 497 that assessing everything was
challenging. Yet, I find those situations pleasurable because I’m forced to close
off the rest of the world while I figure things out.
One year was impactful, as
was using a single cask versus a batch. It lent more depth to the aroma and that
tidal wave of flavors. While the finish was, for the most part, mimicked, it
added almost 50% to its length. It drank well below its stated proof, similar
to Peatsmith’s 50% ABV (100°).
As much as I enjoyed
Peatsmith, I found Single Cask 497 the superior pour. At the same time, there’s
a $20.00 price increase for that extra year and almost 20 proof points. Is it
worth it? I believe so, and it deserves my Bottle rating. Cheers!
My Simple, Easy-to-Understand
Rating System
- Bottle = Buy It
- Bar = Try It
- Bust = Leave It
Whiskeyfellow encourages you to enjoy your whiskey as you see fit
but begs you to do so responsibly.
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