What’s this? The very first peated whiskey to be produced by maverick Irish distillery, Teeling.
Blackpitts is named after the region found just to the distillery’s south. Blackpitts itself is rumoured to have taken its name from the pits dug to bury the victims of the bubonic plague in the 14th century. By the time of Dublin’s distilling heyday, the region was an industrial heartland, well known for its many high quality malthouses and tanneries, which would have produced a smoky scene rich in sights and smells.
This history is perfectly captured in Teeling’s peaty dram. The dram is much more than a gimmick, with Teeling having carefully thought out its execution. The whiskey is triple distilled, which they claim emphasises the smokiness of the spirit, before being aged in a combination of former Bourbon barrels and ex-Sauternes casks, the latter lending a layer of delicious fruity sweetness to the smoky spirit.
Blackpitts offers up notes of intense burnt oak, peat smoke, vanilla, green grapes, sultanas, cloves, charred pineapple, honey, dark chocolate, barbeque sauce, toasted malt, espresso, apples, pears and plums.
Teeling have bottled this whiskey at 46% ABV, and without chill filtration, producing a dram packed with flavour and body.
Presented in a striking and bold variation of Teeling’s traditional bottle design.