Macaloney Canadian Single Malt - Peat Project Sugar Kelp - Ex-Bourbon Cask

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

Special Features:

For this single-cask release, locally grown barley was smoked at the distillery with Washington peat and sugar kelp to 54 ppm. The whisky matured entirely in ex-bourbon cask #878. In March 2025, 245 bottles were filled at 46% ABV.

Maritime smoke meets creamy sweetness and ripe fruit. The whisky was not chill-filtered and contains no added colouring.

Tasting Notes:

• Nose: On the nose, sea breeze and beach bonfire smoke mingle with cream soda, barley malt and ripe pears. Banana, redcurrants, sherbet powder, jam, meadow flowers and honeycomb add fruity and sweet accents. Dry hay, cedarwood, green tea, sweet tobacco smoke, vanilla fudge, white chocolate, Brazil nuts, green cardamom and sandalwood follow.
• Palate: On the palate, the whisky is sweet, creamy and viscous. Sugar kelp, seaweed and sweet bonfire smoke accompany butterscotch, vanilla pod and lemongrass. Juicy pears, nectarine, pineapple and pink grapefruit meet coconut milk, creamy toffee, heather honey, flowers, fresh rosemary and dried herbs.
• Finish: The lingering finish brings walnut, the scent of a tea chest, oiled oak and toasted mustard seeds. Seashells, seaweed and smoked oysters mingle with fruity pipe-tobacco smoke and glowing bonfire embers; a hint of salt remains at the end.

Distillery/Bottler:

Macaloney's Island Distillery in Saanich on Vancouver Island made the whisky. After maturation in cask #878, Macaloney's bottled it. Macaloney's Brewers & Distillers Ltd is the company behind the distillery.

For the Peat Project, the distillery developed its own equipment for smoking barley with peat. It uses this to explore, among other things, the differences between peat from Washington, Islay and the Sooke area, as well as the influence of sugar kelp. Founder Graeme Macaloney remains involved in distillation and cask combinations.

Facts: