This whisky is made from a marriage of two peated malts: one produced on Flinders Island, and one from Simpsons Malt in the UK. Simpsons’ peated malt originates from Berwick-upon-Tweed - the northernmost town in England - situated just two miles south of the Scottish border at the mouth of the River Tweed.

At Simpsons, the barley undergoes the full white malt production process before peating. Intake and storage, steeping, germination and kilning are all completed before peat smoke is introduced, meaning the peat character is applied to finished white malt. While this differs slightly from the more traditional approach where peat is used directly as the kiln fuel during drying, it mirrors exactly the peating method we were using at the time. The ingredients may differ between the UK and Tasmania, but the process remains the same.

The interplay between these two peat sources creates a distinctive balance. Flinders Island peat is softer and more aromatic, bringing a gentle earthiness that tempers the intensity of UK peat, which is richer in phenolic compounds and carries the deeper cresol-driven smoke often associated with classic Islay-style.

Maritime character is at the heart of this bottling. The salt and minerality of our rainwater with the peat smoke leaning toward the iodine-laced profile of the great Hebridean malts. Maturation in bourbon casks has preserved brightness and clarity in the spirit, giving soft vanilla sweetness and subtle spice while allowing the layered smokiness to take centre stage.