Copeland 26.2 Peated Single Malt Irish Whiskey 0,7 l

Volume: 0.7 litres | Alcohol content: 46% ABV | Chill filtration: No | Colouring: No

Special Features:

With 26.2, Copeland released its first peated single malt in 2026. The mash is made entirely from peated malted barley with a phenol content of 55 ppm, providing the basis for its distinctly smoky, peaty style. After double distillation in copper pot stills, the whiskey matured for at least five years on the Ards Peninsula. The cask selection combines first-fill ex-bourbon casks with charred ex-Pedro Ximénez casks, contributing to the interplay of sweetness, tannins and roasted notes.

Launched on 29 May 2026, the release comprises 1,020 bottles. The distillery bottled it at 46%, at natural colour and without chill filtration.

Tasting Notes:

• Nose: On the nose, charred oak and campfire smoke meet a sweet side of dried herbs, banana and fresh orchard fruit, complemented by a subtle hint reminiscent of cola sweets.
• Palate: On the palate, sweet peat and a distinctly tannic structure are held in balance. Beneath them, resinous toasted oak, caramel, toasted malt and apple pie emerge.
• Finish: The finish is long, combining smouldering peat smoke with saddle leather and cooked fruit, while a subtle saline nuance and cinnamon provide a spicy conclusion.

Distillery/Bottler:

Copeland's story began in 2016 with a crowdfunding campaign that raised £30,000 from more than 370 backers. The distillery is located near the harbour of Donaghadee in County Down, Northern Ireland. A former cinema and the former Ards Bottling Company premises were restored to create its permanent site.

Production centres on three custom-made copper pot stills named Betty, Hessie and Pam, after founder Gareth Irvine's grandmothers and mother. The distillery released its first own whiskey in December 2024. For 26.2, Copeland handles the double distillation, maturation on the Ards Peninsula and bottling itself.

Facts: