Macaloney Peat Project Single Cask Series Distillery Smoked Sugar Kelp Washington Peat Ex-Bourbon Cask
flavorcamp
January 16, 2026
4 min reading time
TL;DR: BC barley, Washington peat, and smoked sugar kelp collide in a single ex-bourbon cask that captures Cascadia in smoky, fruit-forward form.
Macaloney’s Peat Project is an exploration of provenance, how place shapes smoke, sweetness, and structure. This Washington Peat & Sugar Kelp release brings together British Columbia barley and peat sourced from Washington’s coastal lowlands, then layers in sustainably farmed sugar kelp from Cascadia Seaweed. Distilled and peat-smoked onsite in Victoria, matured in ex-bourbon oak, and bottled at 46% ABV, it’s a limited single cask of just 250 bottles.
Peated to 54 ppm yet remarkably composed, the whisky carries its smoke as a soft maritime whisper rather than a bonfire shout. Fruit-forward at its core, with gentle salinity and oak warmth, it’s a conversation between land and sea, and a distinctly Pacific Northwest expression of peat.
Flavor Camp Taste Profile
Overall Review
- Overall Assessment: 92/100
- Distinctiveness: 9/10
- Bottle Appeal: 7.5/10
- Value for Price: 9/10
Tasting Notes
- Appearance: Golden Straw
- Aroma: Light woody smoke rises first, more driftwood than bonfire. Smoked banana and a playful bubblegum note weave through red fruits and grapefruit zest. Beneath that sits a generous layer of vanilla pastries and creamy custard, backed by cinnamon, eucalyptus lift, and a pronounced new American oak influence that adds sweetness and structure.
- Taste & Mouthfeel: Rich and dessert-driven upfront, think vanilla pastries and silky custard, before moderate peat rolls in. Nutmeg and gentle baking spice build warmth, balanced by a slight salinity. Red Twizzlers and dried apricots add a chewy, candied-fruit quality that keeps it vibrant and fruit-forward.
- Finish: Sweet and creamy, with lingering vanilla, soft smoke, and a warm oak glow that slowly fades.
- Distinctiveness: What sets this apart is the smoke itself. The combination of Washington coastal peat and smoked sugar kelp creates a profile that feels maritime without being medicinal, and smoky without being aggressive. Instead of dense phenolic punch, the smoke carries a briny, slightly sweet, driftwood quality that wraps around the fruit-forward core. The kelp influence adds a subtle oceanic salinity and umami edge, giving the peat dimension and texture rather than just intensity. It’s recognizably peated, but in a distinctly Cascadian way, nuanced, layered, and unlike traditional Scottish expressions.
- Overall Drinkability & Balance: An exceptionally well-composed whisky that balances fruit, smoke, oak, and sweetness with impressive control. The Washington peat and smoked sugar kelp bring maritime nuance without overwhelming the rich vanilla pastry and orchard fruit core. New American oak adds structure and warmth, yet the spirit never tips into heaviness. It’s layered, expressive, and confidently made, delivering both intrigue and cohesion in every sip. This is a bottle that could comfortably stand alongside some of the best peated Scotches from Scotland, not as an imitation, but as a distinct Pacific Northwest interpretation of what peat can be.
Product Details
- Producer: Macaloney Island Distillery
- Type: Single Malt (Peated)
- Age: No Age Statement
- Still Type: Forsythe Copper Pot Still
- Cask Type(s): Single Barrel; Ex-Bourbon
- Origin: Victoria, BC
- Composition: 100% BC-grown malted barley (peated to 54 PPM with Washington Peat & sugar kelp)
- ABV: 46% ABV
- # of Distillations: 2
- Price: $120ish CAD (2026)
Notes/Facts:
- Single Cask, Truly Limited
Each release is bottled from a single barrel, typically yielding just over 300 bottles. Once that cask is gone, it’s gone for good. No reruns, no batch recreation.
2. Highly Awarded Peat Project
Macaloney’s Peat Project series has earned significant international acclaim, proving that Pacific Northwest peat can compete on the world stage.
3.Peated On-Site, In-House Innovation
The barley is peat-smoked on-site in Victoria using a proprietary peat-smoking device designed and built by the distillery. That means full control over peat intensity, smoke character, and consistency, from grain to glass.
Food Pairing Recommendations
- Grilled oysters with herb butter – The kelp-driven salinity mirrors the brine, while smoke amplifies char.
- Charcoal-grilled steak with flaky salt – The whisky’s salinity and smoke elevate the crust.
- Apricot tart – Mirrors dried apricot and pastry notes.
- Vanilla bean cheesecake with sea salt – Creaminess + salinity = harmony.
- Crushable / Daily Drinker
- Cocktail Worthy
- Special Occasion Sipper
- Weird & Wonderful
- Terroir Driven
- Skip It
