Dublin-based Teeling has released its first peated single malt Irish whiskey, called Blackpitts after the area behind the Distillery
The Blackpitts area was known for its barley malting houses and was home to one of the largest sites in Ireland. The use of smoke from peat to dry the barley during the malting process gives the resulting liquid a smoky taste profile.
Teeling said its Blackpitts whiskey is unique due to its triple distillation process, which provides more barbecue smoke characteristics. Teeling matured the whiskey in both ex-Bourbon and ex-Sauternes white wine casks.
Jack Teeling, founder and managing director of Teeling, said: “When we reestablished Teeling whiskey in 2012 our goal was to be the leader in driving the choice and expressions of Irish whiskey as well as to revive distilling in the city of Dublin. With our new Blackpitts Peated Single Malt we manage to achieve both.
“The combination of the age-old malting process of using smoke from peat to dry the malted barley combined with the triple distillation in our Dublin distillery, produces a very unique Teeling whiskey.
“While this style of whiskey is not for everyone, the whiskey drinkers who enjoy this unique smoky character really do seek it out and it is only right that there is a Teeling, Dublin and Irish whiskey available to cater for this interest. Rooted in history but encapsulating a true modern approach, our new Blackpitts is truly unconventional Irish whiskey at its finest.”
For more information go to teelingwhiskey.com