Port Charlotte Heavily Peated

Charlotte Heavily Peated is an American single-malt-style whiskey from PORT in Massachusetts, and the name tells you what to expect: peat smoke is the main feature. Details like the grain bill, cask type and age statement aren't listed here. Whiskeys made in this style usually pair a smoky, phenolic core with a malty sweetness underneath. Expect aromas of campfire ash, coastal brine, and cured or smoked meat. On the palate, look for toasted barley, a thread of vanilla or caramel from the oak, and a dry, lingering smoke on the finish. The peat will probably dominate. If this is your first heavily peated bottle, plan to approach it slowly. Start by pouring it neat in a Glencairn glass. The tapered bowl concentrates the smoke and lets you pick out the sweeter malt and wood notes behind it. Add a few drops of room-temperature water and nose it again. Water usually loosens up the sweeter, fruitier aromas and takes some of the sharpness off the smoke, and it's worth doing with any peated whiskey. For slower sipping, use a rocks glass with one large cube. It chills the whiskey and dilutes it gradually without flattening the character. Heavy chilling mutes aroma, so don't use crushed ice or a lot of small cubes. In cocktails, a smoky whiskey like this works best as an accent or in drinks built around bold flavors. A Manhattan made with sweet vermouth and bitters is a good test. The vermouth's sweetness and herbal notes balance the peat, and the result reads as a smoky variation on the classic. An Old Fashioned with a small measure of demerara syrup and orange bitters is another good option, since the sugar and citrus oils soften the smoke without hiding it. Many bartenders use a split base instead, pairing a bourbon or rye with a small float or rinse of the peated spirit. That approach also works well in a Whiskey Sour, where lemon and a little egg white or a rich syrup keep the smoke from overwhelming the drink. A Highball, served tall with cold soda water and a lemon peel, is a lighter way to enjoy it. The carbonation lifts the smoke and keeps it refreshing. For food, smoked salmon, oysters, aged cheddar, blue cheese and dark chocolate are all good matches for peated whiskey.