Double Standard

Islay, Scotland

The Double Standard is a multiple award-winning Islay blended malt whisky inspired by the defiance, bravery, and cunning of Scotland’s forgotten illicit distillers.

When caught smuggling whisky, the peatreekers had a choice to make: donate a few bottles to the corrupt excisemen and keep the majority of their contraband, or lose it all.

This whisky is our tribute to those officials who chose to operate the Double Standard. Come read more about the story that inspired the Double Standard.


Out of stock

A bottle of the Peatreekers Double Standard.Detail of the wax stamp on the bottle.The case of the Peatreekers Double Standard.Closeup of the Peatreekers Double Standard case.Detail of the Peatreekers emblem on the top of the case.A bottle of the Peatreekers Double Standard, 70cl.

Tasting Notes


Antique Brass


Fresh wood shavings, honeysuckle and dried apricots with dusty leather bound books. Salty peat smoke lingers in the background with hints of tarmac and spices.


Boiled sweets mingle with peat fires and vanilla pods. Then digestive biscuits and milk chocolate. Spicy, smoky and warming with a creamy mouth-feel.


Long with wisps of sweet smoke.

Tasting notes supplied by Blair Bowman, founder of World Whisky Day.

Cocktail Recipes


The Scotch industry has used sherry casks to mature whisky in for centuries. In the 16th century, sherry casks were filled in Jerez in Spain then shipped to the UK so later be emptied and adopted by whisky makers to mature their whisky. The flavour profile works incredibly well and the sherry vinegar combines with the whisky in the same way, whilst being balanced out with a splash, or two, of maple syrup to sweeten up your serve.

Named 1801, this drink is a testament to the sherry producers as it’s exactly 1,801 miles between Jerez and Edinburgh (where we mixed up this drink).


  1. Double Standard - 50ml
  2. Maple syrup - 2 bar spoons
  3. Sherry vinegar - 1 bar spoon
To Garnish
  1. Speared apricot


  1. Combine whisky, maple syrup and sherry vinegar in a rocks glass and fill with ice. Stir until chilled, about 30 revolutions. Garnish with a speared apricot.

    Check out the video here.

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