KC’s Single Malt predates their Peated Bourbon. In fact, it was a leftover batch of peated malt from this Whiskey’s production that led the distillery to invent the aforementioned avant-garde Bourbon. This sophisticated, elegant Single Malt is open-fermented from malted barley (with a hint of peat) sourced from both English and Scottish granaries. The Whiskey is twice distilled in traditional Scottish pot stills, then aged in used Bourbon barrels for up to four years. At 47%, there’s a higher post-cask strength than KC’s Bourbon offerings. Opening with a hint of Speyside elegance, this funky ‘New York Scotch’ revels in flavours of honey, hay, burnt orange peel and a lick of toasted almond and peat smoke on the finish.