Earthy | Peat | Smoke | Agave | Barrel char

Peat | Smoke | Clove | Black pepper | Black licorice | Soy sauce

Peat | Smoke | Raisin | Barrel char

Attempting to cram as much peat into a whiskey likely isn’t an appealing endeavor to many American bourbon and rye drinkers. Many still have a complicated relationship with peat and smoke…well maybe it isn’t that complicated, as many downright hate it. Yet Scotch has built a foundation on it and there are many whiskey drinkers throughout the world that downright love it. However in this case, Chattanooga Whiskey Triple Peat isn’t trying to be an American made whiskey that is trying to turn peat-haters into peat-lovers. As the name bluntly conveys, Triple Peat is all about peat.

From the whiskey’s onset, peat and its resulting smoky and earthiness reign supreme. But Chattanooga Whiskey isn’t one for doing something simple as their ever-inventive Experimental Single Batch Series is all about the unexpected. Blending a pot distilled bourbon (4-grain), a column distilled bourbon (4-grain), and a column distilled malt (3-grain) -  all of which were made with peated malt - before being finished for 9-24 months in used peated Scotch barrels, results in a whiskey with complexity. Of course, the whiskey is peat-dominant, but what's in between the threads of peat is what gives the whiskey its special charm. Even before the first sip, the whiskey’s color is amazingly dark with a wonderfully dark copper warmth. The whiskey itself is equally as warm, as Chattanooga Whiskey’s trademark maltiness pulls through with every sip, showcasing the distinction this whiskey offers. Yes it's heavily peated and smoky throughout, but as a mostly non-peated whiskey drinker (after some amount of acclimation) I found myself enjoying the experience. It didn’t make me a full-on convert to peated whiskeys, yet I feel like I understand them just a little bit more now.