Peat’s Beast, created in 2011, wasn’t just the brainchild of one person, but the collaboration of many great minds. Like any great drink, it’s the combination of key ingredients that makes all the difference. We think our team make a pretty good dram. Eamonn Jones was a regional director at Whyte & Mackay, responsible of the sales of Dalmore, Jura and other great brands. Gerald Erdrich was his importer, distinguished in the business. Together these two great minds decided to come together and use their expertise and ingredients to make a brand, a beast. Who could make their beast come alive? For that, a creative genius was needed. Our dear departed friend Mark Graham assumed the role of creator. In collaboration with LA-based Brazilian artist Dough Alves, the iconic Beast was born. Now, it fell to more great minds to ensure the Beast would pack a punch. Alighting your senses with smoke and fire from the start, untamed and ferocious. Industry legend, Richard Paterson, also known as “The Nose”, confirmed that the attributes of the dram was never any less than awesome. Eamonn Jones business partner and 30-year industry colleague, Aidan Smith, ensured quality was maintained at every single step. There we have it. A blend of great minds, great brains and great friends have created a fantastic single malt. The Beast was born! As the years have passed, we've added to the Peats Beast family. Along with the Standard 46% single malt whisky un-chillfltered, no additives no colouring ... the range now includes: Batch strength version and a Batch strength, finished for 9 months in Pedro Ximinez cask. "All in all, we love what we do, lots in the industry love.