Originally launched for Feis Ile 2024, I’m just a few months late with my review of Big Peat The Thropaigeach Edition. I like being current, but that’s not always possible. Also, this Islay blended malt is still for sale, like, everywhere. Unlike other whiskies I’ve reviewed much sooner after their release date.
Thropaigeach is supposedly Gaelic for tropic. (I hope that’s true and I don’t make an a$$ out of myself.) The name makes sense once you find out the vessels this whisky was finished in – ex-Caribbean rum casks. Douglas Laing calls it a “truly tropical release of Big Peat in celebration of the iconic Whisky Island of Islay.”
I really like Big Peat and the creativity that goes along with the brand, but my beef is that many releases are very much alike. There’s only so much complexity you can achieve by blending together young, heavily peated malt whiskies. Here’s to hoping the rum casks will have had a significant (but not too dominant) impact.
Big Peat The Thropaigeach Edition (48%, Douglas Laing, 2024)
Nose: Nicely coastal with barley husks, charred lemons, a whisper of pickled ginger, and some lemon grass as well. Obviously, there’s a good amount of peaty elements. Sweet smoke, bonfires and shells. But also tinned pineapples and apricots.
Taste: Fairly mouthcoating. Whispers of liquorice root, a decent pinch of salt and cured meat. A hit of charcoal too, as well as dry smoke, honey and overripe banana. Some white pepper too, which really elevates this whisky.
Finish: Medium to long. A pleasant interplay between sweet and coastal elements.
Photo: Whiskybase
