Boulder Spirits Peated American Single Malt

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

Special Features:

For this American Single Malt, Boulder Spirits brings a Scottish-influenced pot still approach to Colorado’s dry, high-altitude environment. It is made entirely from malted barley, with peated malt providing the smoke. The whisky matures for at least three years exclusively in new, freshly charred American oak casks. The American white oak is charred to level #3.

Bottled at 46%, this whisky combines cold smoke with sweet fruit, roasted notes and spice. Dark chocolate, espresso and baked apple sit alongside pear, vanilla and caramel, complemented by cinnamon, clove and earthy notes. The peat influence remains relatively light, leaving room for the other aromas.

Further nuances recall spruce tips, crème brûlée and the freshness of spring rain in the mountains. Earthy notes and a rich character round out these impressions.

Tasting Notes:

• Nose: Peat smoke is clearly discernible on the nose without obscuring the other aromas. Light smoke accompanies plum, strawberry, malt and toasted oak.
• Palate: The whisky feels oily and full-bodied on the palate. Dark chocolate, pear and light peat smoke appear first. Coffee, cocoa and dense, sweet caramel then emerge, before earthy notes, oak and clove shape the back of the palate.
• Finish: Smoke, coffee, dark chocolate and caramel remain present in the lingering finish. Slightly dry oak adds to the aftertaste.

Distillery/Bottler:

Boulder Spirits produces its spirits in Boulder, Colorado. Alastair Brogan’s Scottish background shapes its approach: the distillery processes malted barley in a Scottish pot still and uses water from Eldorado Springs to reduce the spirit to bottling strength. The whisky matures in American white oak in Colorado’s dry, high-altitude climate.

The copper still comes from Forsyth. For Peated American Single Malt, Boulder Spirits uses the same slow distillation as for New American Single Malt. Rather than allowing peat to define the whisky entirely, the intention here is for smoke to form just one part of its overall character.

Facts: