Product Description
Introducing In the Neighbourhood Duo, an exclusive pairing of two Bold & Peaty single cask expressions. Separated by just three miles of rugged Islay coastline, these two iconic distilleries produce unmistakably different whiskies. Cask No. 29.311: Diesel à la crème and Cask No. 33.141: Kickstart your taste buds combine waves of peat smoke, charred sweetness and vibrant citrus, evoking evenings where incense, sea air and old-fashioned cocktails mingle in the glass.
Tasting Notes
Cask No. 29.311: Diesel à la crème
Bold & Peaty | Islay | 1st fill US oak ex-oloroso | 10 y/o | 58.4% ABV
A pungent waft of diesel and armagnac filled the air, as smoked butter melted over scorched brioche. Sticky apricot jam then blended into molasses, with floral hints of geraniums and soft leather. Viscous textures wrapped around the palate, delivering a delicious combination of burnt figs, tamarind and tobacco, alongside fruit scones served with plum jam. Adding a dash of water released a caressing wave of cream and vanilla pods on the nose that crashed against the scents of incense, machair and a reinvigorated sense of leather. We then tucked into a feast of thickly buttered, thyme-infused bread, treacle-roasted ham and a delightful selection of earl grey and green teas, plus a bowl of demerara sugar. After eight years in an ex-bourbon barrel this was transferred to a first fill American oak oloroso barrel for the remainder of its maturation.
Cask No. 33.141: Kickstart your taste buds
Bold & Peaty| Islay | 2nd fill ex-bourbon barrel | 10 y/o | 62.6% ABV
A billow of smoke was rising from the glass, reminding us of a blackened ribeye steak, blowtorching sugar on a lemon tart and drinking a smoked thyme old fashioned. On the palate, lemon curd on burnt toast arrived next to grilled peach and burnt heather honey ice cream while, in the finish, a refreshing glass of water was mixed with fresh lime juice and sea salt. This was truly a kickstart for the taste buds. Following reduction the scent of muscle rub mingled with tarry roads as well as sweet and sour rum-soaked cherries. To taste we were back with a steak, yet this time mescal-marinated and cooked by being buried in hot embers and ash.