Nevertheless, here we are with a distinctly American single malt — its barley dried not with peat but with mesquite — double pot-distilled, and aged (time unstated) in casks at 7000 feet above sea level (yes, in the Santa Fe area).
It is a decidedly unique drinking experience that drops a tumbleweed right on top of Islay.
On the nose, you can’t escape that mesquite, the distinctly sweet notes of those smoldering branches impacting heavily the comparably restrained notes of salted caramel and vanilla plus a mix of savory herbs including rosemary and thyme. The smoke overlays it all, just as it does over the sea in Islay, only here it’s barbecue sauce, not coal dust.
The palate is more in keeping with an American single malt, although Colkegan apparently has enough age on it to nicely temper the raw grain, and the mesquite helps to ward off the raw wood character so prevalent in American single malt whiskeys. Instead we get more of those salted caramel notes, some dried fruit, and dark chocolate — all filtered through a haze of mesquite. There’s a surprisingly high level of balance here, with what could have been a cacophony of flavors melding together incredibly well. The finish is lightly smoky, but ends up squarely on notes of dark chocolate-coated currants rather than burnt wood.
This is a whiskey that I first approached with significant hesitation, then I found myself slowly won over by its uniqueness, restraint, and charm. For fans of either Islay or American whiskeys, it’s definitely worth sampling and savoring.
92 proof. Reviewed: Batch #8.