Pulteney Huddart Single Malt Scotch Whisky
Old Pulteney · Pulteney Distillery
Pulteney Huddart takes the distillery's legendary maritime DNA and runs it through peated casks, creating a compelling dialogue between sea and smoke. In an issue devoted to heritage shaping the pour, this bottling is the proof: Wick's fishing-port identity lives in every sip, even as new cask influence pushes the spirit forward. A dram that honors its roots while charting its own course.
Nose
Brine-kissed toffee leads into roasted hazelnut and dark chocolate, with a thread of smoky peat drifting through honeyed malt. Sea-sprayed oak and dried apricot emerge as the glass opens, grounding the aroma in its coastal Highland origins.
Palate
Medium-bodied and richly layered, the entry delivers buttery caramel and toasted almond that gives way to a gentle peaty warmth. Vanilla-laced oak mingles with salted dark cocoa, while hints of clove spice and dried fruit weave through the mid-palate. The maritime character is unmistakable—a whisper of brine beneath every sip.
Finish
Medium-long, with lingering smoky wood, salted caramel, and a final flourish of dark chocolate and coastal mineral.
- Region
- Highland
- Cask Type
- American oak ex-bourbon barrels finished in peated casks
- Maturation
- Second fill ex-bourbon American oak barrels, finished in ex-peated whisky casks
- Chill-Filtered
- Non-chill filtered
Cocktail Suggestion
The Harbor Master — 2 oz Pulteney Huddart · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · 1 bar spoon Pedro Ximénez sherry. Shake all ingredients except sherry with ice. Strain into a chilled coupe. Float the PX sherry on top. Garnish with a lemon twist and a pinch of flaky sea salt on the rim.
Food Pairing
Hot-smoked Scottish salmon folded into crème fraîche with dill, capers, and a squeeze of lemon, served on rough-milled oatcakes. The salmon's brine and smoke echo the whisky's coastal peat, while the oatcakes mirror its malty backbone. The crème fraîche's tang lifts the caramel sweetness, creating a pairing rooted in the same Highland larder that has sustained Wick for centuries.
Pulteney Distillery sits at the very tip of mainland Scotland in the old herring port of Wick—a town whose identity was forged by the sea long before the distillery was built in 1826. The still house famously had to lop the top off its wash still just to fit it inside, giving Pulteney's spirit its distinctive robust character. Huddart, named after the street where fishermen once hauled their nets, takes that salty, mineral-rich new make and finishes it in heavily peated casks, layering smoke atop the distillery's signature brine. It is heritage, quite literally, shaped by geography: the cold North Sea air that whips through the warehouses permeates every cask, and the result is a whisky that could come from nowhere else on earth.
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