Cragabus

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• Peat
  • Peat is not just moss
  • Its compressed vegetable remains from peat boggs
  • All peat for whisky comes from 5 boggs
  • There is a difference in flavor from each bogg but that hasnt been played with much yet
  • Roughly 1MM of new peat is added each year, but scotch takes les than that, so peat is being added yearly even with how much we use
  • When cutting peat, you toss the top where the grass is, then you have 3 cuts down.  The top cut is used for whiskey (dampest and least compressed, so makes lots of smoke.  The bottom layer is used for heat, almost coal like after drying for a year
• History of distillery
  • owner/s
  • When it was founded
  • Where it was founded
    • Fun facts of the location
  • Why they chose to start
• Tasting
• The bottle
  • The look of the bottle
  • What is written on it
  • Notes on why it looks the way it does
• The juice
  • When was this expression created
  • Why did it come about
  • Mash bill
  • Who made it
• The type
  • Does it follow the rules of a certain type of whiskey?

This Scotch is the epitome of Islay, a blend exclusively crafted for VOM FASS by Stewart Laing. Young Laphroaig gives the typical peat punch of the island, whereas mature malts from Caol Ila, Bowmore, and Ardbeg distillery provide smoothness and body. The cherry on top is a little dash of the extremely rare Port Ellen distillery adding a great deal of complexity. Islay Whisky at its best!

This is a blended malt from vom Fass. It's based on about 80% young Laphroaig according to the guy at the store (I have come to take what guys at stores say about whisky with a pinch of salt) and the rest is mature Caol Ila, Ardbeg, Bowmore and a hint of Port Ellen (likely a teaspoon per cask just to make it fancy).

VomFass is german for “From the cask”.  They specialize is quality olive oils and spirits

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