Contents
The second SMWS release from distillery 133 (aka Westland) featured peated spirit aged in New American Oak and finished in a 1st Fill Ex-Tequila barrel.
Specifications
- Grain Bill: Bairds Heavily Peated Malt
- Distillation Date: July 29, 2014
- Initial Cask Type: New Oak #1 Char Barrel
- Secondary Cask Type: 1st-Fill Ex-Tequila Barrel
- Maturation Time: 7 Years
Release Info
- Spirit Type: American Single Malt Whiskey
- Bottler: The Scotch Malt Whisky Society (SMWS)
- Release Name: 133.2 Many Shades of Seattle
- Release Date: June 17, 2025
- ABV: 53.0%
- Size: 700ml
- Total Bottled: 213 bottles (142 allocated to the USA)
- MSRP: $120
- Distribution: Only available to Scotch Malt Whisky Society members
From The Bottler
- Flavor Profile (Legacy): Lightly Peated
- “Our long-awaited second cask from 133 is a gorgeous one. These folks led the way in getting the American Single Malt classification that is now, finally, law. And they’ve been pushing boundaries for years. Here, peated malt started out in a lightly charred American oak barrel before transfer to an ex-Tequila barrel for four years. The result is a sophisticated single malt that’s earthy, sweet and filled with smoky barbecue goodness.”
- “Tasting Panel Notes: This one was more elegant than the Panel anticipated, as we got initial notes of lightly smoked oats, smoked beers, barbecue glaze, hot smoked paprika and olive oil. Water brought a pine wood aroma, with more wood smoke, preserved limes in brine, charcoal embers and herbal cocktail bitters. The neat palate was full of thick, sooty phenolics, salted liquorice, sweet earthy tones, pine sap and wood spices. With water we noted yeasty wheat snacks, tree bark, camphor, yeast extract and gentle infusions of silky peat smoke. This was matured in a new oak barrel for three years before being transferred to a first fill ex-tequila barrel.”
On The Label
- “Tasting Notes: A surprisingly complex and detailed dram that might well intrigue you. Look out for lots of herbal, peaty and richly smoky flavours with a salty tang.”