Peat’s Beast Unchillfiltered

Whisk(e)y Trivia

Adding water to whisk(e)y

The burning, pungent qualities contributed by the high proportion of alcohol in whisky can make it hard to evaluate nuances. Adding water dilutes the alcohol, which reduces the burn and allows other properties to reveal themselves. But there’s also something significant happening on a molecular level. Aroma molecules share more chemical likenesses with alcohol than they do with water. As such, they tend to bind with alcohol. Adding water frees up more of the aroma molecules to evaporate into the taster’s nose. Since appreciation of flavors happens at least as much in the nose as on the tongue, “watered-down” spirits actually seem more flavorful.

So, there is no right or wrong answer to this. Adding water to whisky is a personal choice, and down to your personal tastes.

Foodpairing with whisk(e)y

Drinking and eating are both wonderful pleasures of life, specially if you pair them perfectly. Give these scotch and food pairings a try and have a blast!

Light to medium cheeses (smokey whiskies)
Grilled Steak
Hummus (complex whiskies)
Green olives (simple whiskies, not peaty or complex whiskies)
Roasted nuts (smokey whiskies)
Salted nuts (peated whiskies)
Sweet nuts (Cask Strength whiskies)
Pure Chocolate (fruity & sherry casked whiskies)
Sushi (peated whiskies)

About Peat's Beast

Peat’s Beast, created in 2011, wasn’t just the brainchild of one person, but the collaboration of many great minds. Like any great drink, it’s the combination of key ingredients that makes all the difference.

We think our team make a pretty good dram.

Eamonn Jones was a regional director at Whyte & Mackay, responsible of the sales of Dalmore, Jura and other great brands. Gerald Erdrich was his importer, distinguished in the business. Together these two great minds decided to come together and use their expertise and ingredients to make a brand, a beast.

Who could make their beast come alive? For that, a creative genius was needed. Our dear departed friend Mark Graham assumed the role of creator. In collaboration with LA-based Brazilian artist Dough Alves, the iconic Beast was born.

Now, it fell to more great minds to ensure the Beast would pack a punch. Alighting your senses with smoke and fire from the start, untamed and ferocious. Industry legend, Richard Paterson, also known as “The Nose”, confirmed that the attributes of the dram was never any less than awesome. Eamonn Jones’ business partner and 30-year industry colleague, Aidan Smith, ensured quality was maintained at every single step.

There we have it. A blend of great minds, great brains and great friends have created a fantastic single malt.

The Beast was born!

Whisk(e)y Cocktails

While we love our scotch neat, on the rocks or with a bit of water, there's a wide range of classic cocktail recipes and modern riffs. Get a whole new appreciation for scotch by mixing some of these great scotch drinks.

Whisk(e)y Sour

Ingredients 2 ounces bourbon 3/4 ounce lemon juice, freshly squeezed 1/2 ounce simple syrup 1/2 ounce egg white (optional) Garnish: Angostura bitters. Steps Add bourbon, lemon juice, simple syrup and egg white, if using, to a shaker and dry-shake for 30 seconds without ice. Add ice and shake again until well-chilled. Strain into a rocks glass or a coupe. Garnish with 3 or 4 drops of Angostura bitters.

Whisk(e)y in Church

Ingredients 2 ounces Islay scotch 3/4 ounce oloroso sherry 1 barspoon grade B maple syrup 6 dashes smoked cherry bitters Garnish: lemon twist. Steps Add the whisky, sherry, maple syrup and bitters into a mixing glass with ice and stir until well-chilled. Strain into a rocks glass over a large ice cube. Garnish with a lemon twist.

Blood & Sand

Ingredients 3/4 ounce scotch (choose one that isn't too peated) 3/4 ounce sweet vermouth 3/4 ounce Heering cherry liqueur 3/4 ounce orange juice, freshly squeezed Garnish: orange peel. Steps Add the scotch, sweet vermouth, cherry liqueur and orange juice into a shaker with ice and shake until well-chilled. Strain into a chilled coupe or cocktail glass. Garnish with an orange peel.

Rob Roy

Ingredients 2 ounces scotch 3/4 ounce sweet vermouth 3 dashes Angostura bitters Garnish: brandied cherries Steps Add the scotch, sweet vermouth and bitters into a mixing glass with ice and stir until well-chilled. Strain into a chilled Nick & Nora or cocktail glass. Garnish with speared brandied cherries.