Hartshorn Peat Smoked Sheep Whey Vodka 500mL Using Tasmanian Peat from the North West Coast of Tasmania which has almost identical climate and weather conditions to that of Scotland’s west coast. Drying and igniting the peat bog to bellow plumes of smoke that are infused into our whey fermentation process before distilling. Ryan Hartshorn then further vapour infuses the peat smoke in the final stage of distilling. This creates a delicate smoky and sweet nose that then builds complexity as you drink it, due to the spirit getting disturbed upon consumption.