This week (Jan. 21 – Jan. 25), Westland Distillery will celebrate its sixth-annual Peat Week in Seattle’s SoDo district.
The week culminates with the release of the distillery’s annual festival bottling of its American Single Malt Whiskey, available exclusively at the distillery. Matured in a French Oak puncheon (a first for Westland), this year’s release boasts a single vision, a single cask, and a single opportunity to bask in the smoke.
“Cask 3369 marks our first foray into French Oak with its precise tannins and herbal spice,” explains Westland Distillery’s blender Shane Armstrong. “The cask was constructed to wine industry specifications; its medium toast and absence of char layer gives the spirit a distinctly weighty mouthfeel.”
The festivities began today (Jan. 21) with a symposium on the role of smoke in food. Panelists including Chef Edouardo Jordan of Salare and June Baby, Chef Kris Kim of Willows Inn, and Chef Mike Kramer and Pit Boss Matt David of Woodshop BBQ joined Westland’s Master Distiller Matt Hofmann for a discussion and tasting of various smoked foods and peated whiskies.
On Thursday (Jan. 23), the winners of Westland’s neighborhood-to-neighborhood Peated Cocktail Competition will compete at Cursed Oak to determine the best and most delicious Peated American Single Malt Cocktail in Seattle.
Only 590 bottles of this year’s Peat Week American Single Malt Release will be released for $99.99.
