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The elemental nature of whisky is something to behold. It’s the offspring of the earth, raised by the hand of the maker, forged by fire, wind and water. It’s the uisge beatha.
This month we explore the influence that the primal flavours of sea salt and peat smoke have on the whisky as it rests in oak whilst immersed in a micro-climate that leaves its indelible mark as the casks breathe in the salt laden air.
We’ve selected three whiskies which are made in close proximity to the sea, for you to gain an insight into the way the ‘coastal terroir’ impacts the taste and texture of the finished whisky.
These maritime influenced whiskies are especially enjoyable when accompanied by morsels from the sea, whether it’s freshly shucked oysters, sashimi or tea smoked ocean trout - the flavours just go together.
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