Blackpitts

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Teeling Blackpitts takes its name from the district in Dublin that sits directly behind the distillery in the historic Liberties neighbourhood. Brothers Jack and Stephen Teeling revived what their ancestor Walter Teeling had founded in 1782—a distillery lost since 1923. This peated single malt uses heavily peated barley (55ppm) from Speyside, double-distilled and matured in ex-bourbon barrels, followed by a secondary maturation in ex-Sauternes casks. The nose opens soft and fruity: pineapple, ripe pears, and citrus, with a subtle layer of peat underneath. The palate is oily and full-bodied, with smoked pear, graphite, and a hint of aniseed, while the finish stays warm with vanilla, cinnamon, and a lingering spicy smoke. This is not aggressive Islay peat—rather a balanced, approachable take on peated whisky with an Irish gentleness.

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