THE PEAT PROJECT™: WASHINGTON PEAT INFUSED WITH SUGAR KELP

Macaloney’s Distillery, June 25th, 6PM Inaugural Whisky Launch Event

Macaloney’s Island Distillery & Cascadia Seaweed Unite to Craft a Unique Whisky, Merging the Terroir of Vancouver Island with the Merroir of Sustainable Seaweed Cultivation.

This marks the inaugural release of the world’s first-ever sugar-kelp infused peat-smoked whisky. To mark the occasion, Macaloney’s are hosting an historic launch event at their distillery in Victoria, Vancouver Island.

The event will take guests behind the scenes, for a first-hand look at how the project came into existence. With access to the largest industrial peat smoker outside of Scotland & famed Forsythe Pot Stills, all followed by a tasting presentation of four of their distinguished single malts, including the ‘Worlds Best’ Sugar-kelp new make.

Tickets, retailing at $49.99, are available from their website or by email at info@macaloneydistillers.com.

Tickets can also be purchased directly from their Visitor Centre.

THE PEAT PROJECT™: WASHINGTON PEAT INFUSED WITH SUGAR KELP (PORTUGUESE RE-CHARRED RED WINE BARRIQUE)

The newmake spirit, from which this whisky was matured, has already garnered global acclaim by winning ‘World’s Best’ in blind tastings by industry-experienced judges at the prestigious World Whisky Awards in London, UK. This accolade underscores the exceptional quality and craftsmanship that Macaloney’s is known for.

The limited-edition whisky can be purchased direct from the distillery and is $109.99 per bottle or from the website HERE .

The innovative infusion of sugar-kelp seaweed, chosen for its fresh maritime aromas and sweet smoke, is sustainably grown and harvested by First Nations in pristine Barkley Sound off the west coast of Vancouver Island.

Dr. Graeme Macaloney, revived traditional peat- smoking methods by studying under experts in his ancestral home of Islay, Scotland. The peat used in this process is sourced from Washington State, reflecting a unique Canada-USA collaboration.

This inaugural release is matured in Dr. Jim Swan’s Portuguese red wine Shave-Toast-Rechar barriques, adding layers of red berry, caramel-toffee sweetness, and deep oak notes to the whisky’s creamy-velvety mouth-feel, juicy malted barley, and tropical fruit profile. The peat and sugar-kelp infusion introduces bonfire, burning heather, sweet smokiness, and pronounced maritime notes, finishing with a hint of salt.

The launch of this sugar-kelp infused peated whisky also marks the first extension of Macaloney’s exploration of The Peat Project: Whisky enthusiasts will now have the opportunity to compare this innovative expression with existing Peat Project whiskies, setting the stage for future comparisons with Scottish-Islay peat and Vancouver Island peat.