The peated malts can pull out compared to the unpeated ones when it’s about reduced duration of maturation. Let’s go to Islay, with this young Bunnahabhain which is a part of the campaign « The wood makes the whisky » produced by the bottler Gordon & MacPhail…
Nose : Indeed, no doubt about the notion of peat, it’s well present. It’s quite maritime (iodine, oyster shell) with seaweeds and sweet smoke. We taste, aside, lemon and a little bit of pears pie without falling in the trap of the archetypal young peated malts. Furthermore, the power is adequate thanks to black pepper which literally carries the secondary flavors. The opening brings a few floral essences (pansies), malt, oat flakes, « water fruits » (white melon) and a paprika/tomato duo that we usually smell in some crackers. In terms of peat, we have a more vegetal (camphor) variant. It’s truly very clean and shows no signs of weakness. Nevertheless, the peat dominates what removes gateways to more subtle flavors.
Mouth : the texture lacks of panache even if the sensation is not unpleasant. The peat remains in the same vein as the one of the nose (smokier) and it still goes along with lemon. The second part of the mouth enriches itself of lemon juice, malt, milk chocolate and white melon. A little floral return occurs then. It’s easy-drinkable and it’s an uncomplicated whisky.
Finish : it’s spicier (pepper, paprika), still with a vegetal and maritime peat improved by smoke. The finish is correct with good persistence on the smoked lemon, the soil, the gentian and the return of the smoke (woody, meaty) and a lemon juice/oyster shell duo.