Kingsbarns Coaltown is the third permanent release in the core range, besides the bourbon and sherry cask expressions. It comes from ex-peated casks.
Using casks that previously held peated whisky from another distillery isn’t new. We’ve seen it from Kavalan, Puni, Milk & Honey, Cotswolds… as well as established names like the Balvenie Islay Cask, Ardmore or Scapa Glansa. For distilleries that don’t produce a peated spirit, it seems an easy way to widen the range.
Lowland distillery Kingsbarns is known for its light and fruity character, so maturing it in ex-peated casks could lend it the right amount of subtle smoke without overpowering the original. They even claim it has environmental benefits, minimising their carbon footprint. An honest premise or a green afterthought?
Coaltown is named after… Coaltown, a small village close to Wemyss Castle. It accomodated the people working in nearby coal mines.
Kingsbarns Coaltown (46%, OB 2024)
Nose: reminds me of some of the first peated anCnoc whiskies. A lot of lemony notes, green melons and green banana, along with some meadow flowers and mild vanilla. Light heathery smoke, in the distance. Then a subtle minty touch. Also hints of muesli and yeast. Supposedly young whisky.
Mouth: slow onset, staying on the smooth side. Plenty of raw barley, with a grainy and slightly spirity core. Then more muesli, biscuits, drops of banana liqueur and lemon peels. Still a fragrant floral note, along with apples and a mild bitterness. Underneath there is a charcoal note and some peppery wood smoke.
Finish: medium length, with salted caramel, green apple, leather and light smoke.
There’s a subtle but clear smoky note indeed, which meets the expectations. On the other hand the whisky is a little spirity and rough. I’m not sure this was a necessary experiment (for now) but it does show potential for older releases with the same concept. Available from the distillery shop or retailers like The Whisky Exchange for instance.