Hinch Peated Single Malt Irish Whiskey
Hinch · Hinch Distillery, Ballynahinch, County Down
A composed, food-friendly peated Irish that trades the coastal punch of Islay for something more hearth-side and hospitable — proof that heat, applied thoughtfully, can whisper as loudly as it roars.
Nose
A gentle drift of woodsmoke over orchard fruit — baked apple, warm honey, and toasted barley — with faint iodine and a whisper of vanilla oak beneath.
Palate
Medium-bodied and softly oily; kiln smoke leads into malty sweetness, poached pear, salted caramel, and a light cracked-pepper heat. The peat is restrained and earthy rather than maritime, allowing malt character to shine.
Finish
Medium length, warm and lingering: embers, dry oak, cocoa dust, and a final touch of citrus peel.
- Mash Bill
- 100% malted barley (portion peat-dried)
- Distillation
- Triple-distilled in copper pot stills
- Maturation
- Matured in ex-bourbon American oak casks
- Single Pot Still
- No
- Chill-Filtered
- Non-chill filtered
Cocktail Suggestion
The Kiln Room — 2 oz Hinch Peated Single Malt, 0.5 oz Amontillado sherry, 0.25 oz heather honey syrup, 2 dashes orange bitters. Stir over ice for 20 seconds, strain into a chilled Nick & Nora glass, and express an orange peel over the top before discarding.
Food Pairing
Slow-roasted lamb shoulder with rosemary and smoked sea salt, or an aged Coolea cheese with oatcakes and quince paste.
Founded by Dr. Terry Cross OBE on the historic Killaney Estate in County Down, Hinch draws on Northern Irish barley and a triple-still setup designed by the late whiskey engineer John McDougall to craft expressions that honor Ulster's near-forgotten peated traditions.
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