Blackadder Raw Cask Peat Reek 10 Year Old 2012 Oloroso Finish Cask #PR2022-04 Cask Strength Islay Blended Malt Scotch Whisky (2022) 70cl
1 of 703 bottles produced from Islay single malts vatted into a single Oloroso cask. Cask Strength Sherried Islay? Sign us up!!!!
The Peat Reek 10-Year Old is one of the most recognizable and consistent releases in the Blackadder universe. This blended malt was matured for 10 years and given an Oloroso sherry finish , which adds depth without obscuring the whisky's core qualities: smoke, power, and structure .
Blackadder are a family owned independent whisky bottler established in 1995 by Robin Tucek who now runs the business with his son, Michael, and daughter, Hannah. Initially a whisky bottler, they have since developed their range to include other spirits, including rum and gin. They are most notable for not filtering the whisky where some of the bottles may have cask sediment left over which for a lot of whisky drinkers, is mega attractive. Certainly is for us. After all, wood is just carbohydrate anyway.
TASTING NOTES
Nose: Dense smoky notes of smouldering peat, campfire, and ash meet dark fruits, sherry, and damp earth. Behind this, notes of tar, leather, tobacco, and a hint of iodine develop - powerful, complex, and authentic Islay.
Palate: Powerful and oily on the palate. Phenolic and salty, with notes of burnt wood, espresso, and bittersweet chocolate. The oloroso finish brings dark dried fruits, figs, and raisins into play, which intertwine harmoniously with the substantial smoky character. A hint of herbs and pepper rounds out the flavor profile.
Finish: Long, warming, and deeply smoky. Ash, wood smoke, and sherry notes linger, accompanied by a dry oak spice and subtle sweetness in the background.
About Blackadder
Blackadder’s philosophy is very simple – they believe that the Cask is King. Sixty to seventy percent of the flavors in a whisky are taken up slowly from the cask as the spirit lies maturing in the warehouse. The action of changing temperature draws the spirit in and out of the cask.
A family operation started and piloted by whisky legend Robin Tucek, they sell to a few limited countries around the world, primarily Tiawan, Japan, the USA and Sweden.
Blackadder was established in 1995 by Robin Tucek who runs the family business with his daughter Hannah and son Michael. Blackadder International gets its name from fugitive 17th-century preacher, John Blackadder. He is famous for preaching against the evils of alcohol.
Hannah Tucek states that the Blackadder International company will always be family-run. Each of the three owner-operators brings something unique to the table. Michael Tucek used to be a chef. He uses his familiarity with a wide range of aromas and flavours to write all tasting notes. Michael feels that “our sense of smell is the most direct sense to our brain and also our most complex. It’s proven that once you go over three aroma compounds mixed together, everything is subjective and becomes very personal. Every aroma can evoke a different memory in each of us and we build up our aroma library as we grow. By not being afraid to say what we sense and share it, we can all learn something from each other.” Like Michael, Hannah grew up around whisky and has come to appreciate whisky at its pure state. Her father and brother joke that she is the one that’s really in charge.
Every cask is unique, with its own fingerprint. This is why they bottle most of their whiskies from single casks. They don’t believe in chilling or otherwise heavily filtering their whiskies, and they never, repeat never, add caramel colouring or flavouring to their spirits. They have always believed the personalities of their whiskies are colourful enough. Their raw cask is famous for the barrel char in each bottle.
Important note about raw cask bottlings:
Raw Cask bottlings take place without any treatment of whiskey during transfer from the barrel to the bottle. Neither cold filtration nor coarse filtration is carried out to separate the wood flakes or the fine carbon particles from the flaming of the barrel before storing a whisky. Barrel residues and wood shavings migrate into the bottle and guarantee the consumer a completely untreated whisky - just from the wood - a term that is otherwise only used for the alcohol content!
Of course, wood flakes and pieces of coal should not be drunk. When the bottle is stored upright, the wood flakes and pieces of coal typical of raw cask bottling settle on the bottom of the bottle and the protruding whiskey can be transferred to the drinking glass by careful decanting without the precipitation.
58.6% ABV
70cl
