Wub wrote:Can anyone suggest any other examples of whiskies that have high peat and are sherry matured (or at least partially so)?
The whiskies utilized in the older Bowmores tend to incorporate a fair percentage of spirit matured in Sherry wood. The new 18YO issue is a case in point, and the 25YO also displays rather pronounced Sherry overtones. Beyond these, there was a limited edition 1990 16YO Bowmore cask strength aged exclusively in Sherry casks.
But you have to like Bowmore.
One of the most amazing whiskies combining strong peat reek and Sherry maturation that I've ever experienced was a 29YO Glen Garioch distilled in 1968 and bottled under Morrison Bowmore's Distillery Archive series at cask strength. Talk about 'wine and earth soup' in a bottle! It was very heavily oaked, too. But you'd be hard pressed to find one of those these days.
I'll second the recommendation of Lagavulin DE as a prime example of Islay-meets-Jerez, despite the whisky's seemingly continual price rise.
However, as I've stated before elsewhere, there is an alternative. Simply go out and look for a well aged Pedro Ximenez Sherry. The one I often opt for is Gonzalez Byass Noe, which is matured in oak for more than three decades. Pour the tiniest drop of such a potion into the bottom of your whisky tasting glass (it has to be tiny!) and then top it up with whatever 'smoke bomb' of an Islay or other peaty brew you have at hand.
I actually carried out exactly this procedure with the regular Lagavulin 16YO a short time before the first DE issue from that distillery was released (the 1979 vintage, if memory serves me), and was amazed at just how closely the result approached the taste of the official version.
Not identical, but darn close. Plus, the Noe drizzled over vanilla ice cream makes for a truly decadent dessert.