'Twas six nights before Christmas, when all through the house.
Not a creature was stirring, except for a mouse!
Not just the situation in Jake from Master of Malt's home, but also in the homes of all those with Whisky Advent Calendars. In the latter case though, the mouse in question is fortunately none other than Douglas Laing's Timorous Beastie! A tongue in cheek name for a corker of a Highland blended malt that's created by the jolly folk behind one of my other favourites, Big Peat at Christmas. (Plus, I like his beard.)
Timorous Beastie is made exclusively with malts from Highland distilleries including Dalmore, Glen Garioch and Glengoyne!
An autumnal morn I come to find, Some lovely folk have been very kind. A box on my desk! Who left this behind? A curious thing. I suppose to me this box was assigned, But what was within?
With a pen I opened it, like a vault, And claimed the contents within by default. Sweeties and whisky, could not find a fault, My, what a feastie. Here sat Douglas Laing's newest blended malt, Timorous Beastie!
Considering that the Knockdhu distillery was founded over 100 years ago in a land brimming with peat, they’ve certainly taken their sweet time bringing out some peated whisky in the shape of the anCnoc Peaty collection. What have they been doing with all that peat all this time? Hoarding it in case Islay ever runs out? Using it to run some very slow trains? Dirt clod fights?
In actual fact, back in 1894 when Mr. John Morrison and his cohorts first started producing whisky at the Knockdhu distillery up near Aberdeen, a location chosen for its proximity to the Great North Railway line and the abundance of barley, peat and springs of Highland water, the malted barley was indeed dried using peat-fired kilns. They were making peated whisky all the way back in the 1800s!