Smoke, Fire & New Discoveries: Three Smoky Whiskies to Explore This November
Three peated whiskies. Two distinctive Scottish whisky regions. One very good reason to embrace the darker nights.
November has arrived, bringing colder evenings, crackling bonfires and fireworks lighting up the night sky. It's the time of year when a little warmth, a good story and an interesting dram seem particularly appealing.
So, for this month's Lactodorum Whisky Tasting, we're turning up the smoke.
We've selected three distinctive peated single malts: Ardbeg Wee Beastie 5 from Islay, alongside Longrow Peated and Kilkerran Heavily Peated from Campbeltown.
All three have smoke at their heart, but don't make the mistake of thinking they'll taste the same. From Islay's celebrated peat character to Campbeltown's distinctive coastal spirit, each whisky offers a different perspective on one of Scotland's most fascinating flavour profiles.
Along the way, we'll explore the distilleries behind the drams, discover what makes Islay and Campbeltown different, and explain why peat smoke can create such a remarkable variety of flavours.
Whether you're already a fan of smoky whisky or are about to take your first walk on the peated side, there's plenty to discover.
Pour yourself a dram. Let's get started.
Ardbeg Wee Beastie 5: Islay's Fiery Little Monster
Let's begin on the island of Islay, off Scotland's west coast. Islay is one of the country's most celebrated whisky-producing regions, particularly famous for its peated single malts. Its whiskies can range from boldly smoky and medicinal to fruity, sweet and surprisingly delicate. Among the island's best-known distilleries is Ardbeg, which has been producing whisky since 1815.
Five Years Old and Full of Attitude
Don't let the name fool you. Wee Beastie might be young, but this is no timid little dram.
At five years old, Wee Beastie showcases a punchy, youthful side of Ardbeg's famously smoky spirit. It is matured in ex-bourbon and Oloroso sherry casks, bringing together the influence of oak with the distillery's distinctive peated character. Ardbeg describes this expression through flavours including black pepper, honey-glazed ham and chocolate, alongside its unmistakable smoke. Think of a bonfire that's still throwing sparks, rather than one that's settled into a gentle glow. The smoke is bold, the pepper brings a lively kick, and sweeter notes help balance the intensity. There's a savoury side to the whisky, too, making it an interesting dram to explore slowly.
A Little Ardbeg History
Ardbeg's story stretches back more than two centuries, although its journey hasn't always been straightforward. The distillery experienced difficult periods and closures before production resumed under new ownership in 1997. Since then, it has become one of the defining names of modern Islay whisky. Its reputation rests on more than simply producing heavily peated spirit. The challenge is balancing that powerful peat character with the other flavours that develop through fermentation, distillation and maturation.
What to Look for in Your Glass
When you taste Wee Beastie, see whether you can identify three different layers.
First, the smoke. Does it remind you of a bonfire, burnt wood or something more earthy?
Next, the spice. Look for black pepper and the lively sensation it brings to the palate.
Finally, the sweetness. Can you find chocolate, malt or a hint of sweetness beneath the smoke?
Don't worry if your tasting notes differ from ours. Whisky is wonderfully personal, and the flavours you recognise are influenced by your own experiences.
Longrow Peated: Campbeltown's Smoky Side
Now we're heading to Campbeltown, a historic whisky-producing town on Scotland's Kintyre peninsula. Campbeltown was once one of Scotland's great whisky centres, home to dozens of distilleries during its heyday. The industry later contracted dramatically, but the town's surviving producers have helped preserve its distinctive place in Scotch whisky history.
Today, Campbeltown is one of Scotland's five recognised whisky-producing regions.
Our second dram comes from Springbank Distillery, one of the town's most celebrated producers.
A Whisky with a Story to Tell
Longrow was first produced at Springbank in 1973. It began as an experiment intended to create a more heavily peated, robust spirit, initially for use in a blend. The name comes from a former Campbeltown distillery that once operated close to Springbank. What began as an experiment eventually developed into a whisky range in its own right. Longrow is now known for its heavily peated character, double distillation and distinctive combination of smoke and richness. It's a wonderful reminder that whisky innovation doesn't always involve inventing something entirely new. Sometimes it starts with a distiller asking a simple question: what happens if we do things a little differently?
What Makes Longrow Interesting?
Longrow Peated brings together a robust smoky character with richer, sweeter flavours.
Springbank's official tasting notes describe aromas of creamy vanilla custard, toasted marshmallows, herbs and rich fruit. On the palate, the smoke develops alongside a creamy texture and a slight medicinal note. That combination is worth paying attention to.
Where a smoky whisky might initially suggest charred wood or ash, Longrow can also offer a softer, sweeter side. The smoke remains present, but it doesn't necessarily crowd out everything else. It's a good example of why peat intensity alone doesn't tell you everything about a whisky. Two expressions can both be heavily peated and still feel quite different in the glass because of their spirit character, production methods and maturation.
A Distillery That Keeps Things Traditional
Springbank has another interesting claim to fame: it carries out the entire whisky-making process on its own site, from malting the barley through to bottling. It also continues to use traditional floor malting, with barley spread across a floor and turned by hand as it germinates. The distillery produces three distinct single malt styles: Springbank, Longrow and Hazelburn. Their different approaches to peat and distillation help give each its own personality. That's quite an achievement for one distillery site, and it demonstrates just how much variety can come from differences in production.
What to Look for in Your Glass
With Longrow, try looking beyond the first wave of smoke. Can you find creamy vanilla or something reminiscent of toasted marshmallows? Does the whisky feel rich and rounded, or does the peat give it a drier, more savoury character? Notice the finish, too. Does the smoke disappear quickly, or does it linger on your palate after the other flavours begin to fade?
Kilkerran Heavily Peated: Another Take on Campbeltown Smoke
Our final dram keeps us in Campbeltown, but takes us to a different distillery. Kilkerran is produced at Glengyle Distillery, which was re-established in the early 2000s after the original distillery had ceased production in the 1920s. Although Glengyle and Springbank are closely connected through the Mitchell family and their shared commitment to traditional production, they produce distinct whisky ranges.
A Different Distillery, a Different Perspective
Kilkerran is the name used for the single malt whisky produced at Glengyle.
The distillery's standard production is predominantly focused on lightly peated spirit, but it also sets aside time to produce heavily peated whisky. This means the Kilkerran range can showcase different sides of the distillery's character rather than sticking to a single style.
Heavily peated Kilkerran releases are typically bottled in batches, so individual bottlings can vary in strength, cask composition and flavour details. Check the label on your bottle for the specific batch information.
Why This Whisky Deserves Your Attention
Kilkerran Heavily Peated is a useful whisky for exploring the relationship between peat and the character of the spirit beneath it. You might find powerful smoke at the forefront, but pay attention to the flavours that develop around it. Depending on the batch, these can include sweet malt, fruit, citrus, savoury notes and a coastal quality. The interplay between smoke and sweetness is particularly interesting. Rather than treating peat as a flavour that simply overwhelms everything else, try to notice how it interacts with the other elements of the whisky. Does the smoke make the sweetness seem richer? Does the finish become drier or more savoury? Does adding a few drops of water change the balance?
Two Campbeltown Distilleries
It's easy to assume that whiskies from the same region will taste alike. Our November selection shows why that's not necessarily the case. Longrow Peated comes from Springbank Distillery, while Kilkerran Heavily Peated is made at Glengyle Distillery.
Both are Campbeltown single malts, and both explore a heavily peated style, but they come from different production environments. Think of them as two interpretations of a similar idea.
One gives you the opportunity to explore Springbank's long-established Longrow style; the other introduces you to Glengyle's approach to heavily peated Kilkerran.
Islay vs Campbeltown: Understanding the Two Regions
With all three drams introduced, let's look at the regions themselves.
Islay and Campbeltown both have strong maritime connections, but their whisky histories and reputations are different. Islay is an island off Scotland's west coast, famous for a concentration of distilleries producing a wide range of single malts. Peat plays a particularly prominent role in the island's whisky identity, although not every Islay whisky is heavily peated. Campbeltown, meanwhile, is a historic whisky town on the Kintyre peninsula. Its surviving distilleries have developed distinctive production traditions, and the region is associated with a varied range of flavours, including malt, spice, fruit, coastal character and peat.
Feature | Islay | Campbeltown |
Location | Island off Scotland's west coast | Town on the Kintyre peninsula |
Whisky reputation | Particularly famous for smoky, peated single malts | Known for distinctive and varied single malt styles |
Common flavour associations | Peat smoke, earthy notes, citrus, medicinal flavours and maritime character | Malt, spice, fruit, coastal notes and varying levels of peat |
Ardbeg Wee Beastie 5 | Longrow Peated and Kilkerran Heavily Peated | |
What to explore | How smoke interacts with sweetness and spice | How different distilleries create their own interpretations of peated whisky |
Of course, these are broad descriptions rather than strict rules. Not every Islay whisky tastes alike, and Campbeltown isn't defined by peat alone. That's why tasting these three whiskies together is so useful. You can explore the differences for yourself rather than relying solely on regional descriptions.
Why We Created Lactodorum Whisky Tasting Sets
One of the most rewarding things about whisky is discovering something you wouldn't necessarily have picked from a shelf yourself. It's easy to return to familiar brands, but there's a whole world of distilleries, production methods and flavour profiles waiting beyond the bottles you see most often in the supermarket. That's the thinking behind our Lactodorum Whisky Tasting Sets. Our themed sets bring together carefully selected whiskies in smaller measures, giving you the opportunity to explore different distilleries and styles without committing to a full-size bottle of each. November's smoky selection is a perfect example. You can compare an Islay single malt with two different Campbeltown expressions, learn about the people and places behind them, and begin to understand how production methods influence flavour. You might find a new favourite. You might discover that you enjoy a style you previously overlooked. Or you might simply come away with a few more whisky facts to share the next time someone pours you a dram. Our tasting sets also make thoughtful gifts for whisky lovers. Instead of choosing another bottle that someone may already own, you're giving them a chance to discover something new.
Ready to explore beyond the familiar? Discover our Lactodorum Whisky Tasting Sets and find your next tasting adventure.
Discover a New Whisky Every Month
If you enjoy exploring different drams, our monthly whisky subscription makes it easy to keep discovering. Each month brings a new theme and a selection of whiskies chosen to help you explore different distilleries, regions and styles. One month might take you into the smoky world of Islay and Campbeltown. Another might introduce a different region, a distinctive cask influence or a production method you haven't encountered before.
The idea is simple: enjoy the whisky, learn something new and gradually discover which styles you enjoy most. Our subscription is ideal for curious whisky drinkers who enjoy trying something different, as well as for anyone looking for a gift that offers more than a single bottle. You don't need to be an expert, and you certainly don't need to know your peat from your pot still before you begin. That's what the journey is for.
Explore the Lactodorum Whisky Subscription and make discovering new drams part of your monthly routine.
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