13 June 2026

Seaweed & Smoke: How Texelse Whisky Infuses Island Flavours into Its Single Smoked Seaweed Editions

Looking for a coastal dram that truly tastes of place? Texelse Whisky Single Smoked Seaweed brings the island into your glass by combining smoked barley malt with seaweed and maturing the spirit by the North Sea. In this guide, you’ll learn what defines these bottlings, how casks and climate shape them, and which releases to look for—plus practical tips to explore the series with confidence.

Quick answer: What is Texelse Whisky Single Smoked Seaweed?

Texelse Whisky Single Smoked Seaweed refers to limited bottlings from Distilleerderij De Lepelaar that list smoked barley malt and seaweed among the ingredients and mature for at least three years and one day in oak. Past editions have been aged in casks such as Oloroso Sherry and new French oak and are stored on Texel near heaths, dunes, and the North Sea.

The island idea behind Single Smoked Seaweed

At Distilleerderij De Lepelaar, the whisky journey starts with fermenting a grain mash, distilling to a fine grain spirit, and resting it in quality oak until it becomes whisky. The Single Smoked Seaweed editions add an unmistakable Texel twist: the ingredient list includes smoked barley malt and seaweed.

Distillery and place: Distilleerderij De Lepelaar crafts Texelse Whisky on Landgoed de Bonte Belevenis.
Minimum maturation: Every whisky rests at least three years and one day in oak.
Coastal storage: Filled at around 60% vol. alc., casks mature in a warehouse close to the heaths, dunes, and the North Sea, where salty wind moves through special wall grilles. Part of the stock also matures in a Texel bunker.

Why seaweed and smoke?

In whisky-making, the way malt is dried and the materials involved in smoking can influence aroma compounds. Using smoked malt alongside seaweed evokes a maritime, coastal character that aligns naturally with Texel’s environment. Where peat smoke typically leans earthy and phenolic, seaweed-related smoke elements can suggest briny, vegetal, or umami facets—complementary directions within the broader world of smoked whiskies.

Casks that shape the Seaweed editions

Oak selection plays a decisive role in the final profile. Across the distillery’s program, casks include:

Spanish sherry casks: Palo Cortado, PX, Oloroso, Moscatel, and Fino.
Texel red wine: Barrels from Wijngaard de Kroon that previously held local red wine.
Ex-whisky casks: From names such as Bowmore, Auchentoshan, and Laphroaig.

Within the Single Smoked Seaweed line specifically, bottlings have matured in new French oak, Oloroso Sherry, and Palo Cortado Sherry. The combination of seaweed and smoke with sherry-seasoned or new oak yields distinctive, small-batch expressions—each cask choice guiding the balance of sweetness, spice, and coastal nuance.

A snapshot of notable Single Smoked Seaweed bottlings

Below is a selection of recorded bottlings featuring the Seaweed designation. Each release is small and unique, so treat the details as a guide to the diversity within the line.

No.	Edition	ABV	Ingredients	Brew date	Bottled	Cask	Fill	Age
4	Single Smoked–Seaweed	45%	Smoked barley malt, seaweed	28-03-2014	15-12-2017	New French oak (112 L)	First	3
5	Single Smoked–Seaweed	42%	Smoked barley malt, seaweed	13-10-2014	17-04-2018	Oloroso Sherry	First	3
12	Single Smoked Seaweed	42%	Smoked barley malt, seaweed	25-01-2017	18-11-2020	Oloroso Sherry (250 L)	—	3
14	Single Smoked Seaweed	42%	Smoked barley malt, seaweed	25-01-2017	18-11-2020	Oloroso Sherry (250 L)	—	3
36	Single Smoked Seaweed Triticale Grain	46%	Barley malt, triticale	22-01-2021	06-03-2024	Palo Cortado Sherry (250 L)	First	3
42	Single Triticale Seaweed Grain	45%	Barley malt, triticale	17-02-2021	11-10-2024	Oloroso Sherry (250 L)	First	3

Notes:

“Triticale” is a rye–wheat cross often used for complexity in grain bills.
Past Seaweed releases have appeared at 42%, 45%, and 46% ABV.

Coastal maturation on Texel: why location matters

The Single Smoked Seaweed editions mature in Texel’s maritime climate. Casks rest near the heaths, dunes, and the North Sea, with salty air circulating through the warehouse. A portion of the whisky lies in a Texel bunker. While maturation outcomes depend on many variables, airflow, humidity, and temperature shifts can influence extraction from oak and the integration of aromas—an apt setting for whiskies that highlight island character.

Recognition for the Seaweed line

An edition of Single Smoked Malt Seaweed (Oloroso cask, bottled 17-04-2018) was named best in a June 2020 test by the Algemeen Dagblad.
The Single Smoked Malt, Seaweed scored 8.5 on Whiskypedia.
Whisky Passion (issue 1, 2022) featured an extensive article by Fred Blans about this Texel whisky.

How to explore and compare the Seaweed editions

Use these practical steps to get the most from your tasting.

Start with the cask. Compare an Oloroso Sherry bottling to the new French oak release to see how each wood accentuates the seaweed-smoked malt.
Check the grain bill. Some Seaweed editions are single malt; others use triticale in grain expressions. Expect the grain makeup to influence texture and spice.
Note the ABV. Past Seaweed bottlings include 42%, 45%, and 46%—small changes can shift intensity and mouthfeel.
Taste side-by-side with a peated release. The distillery also bottles peated smoked malts. Comparing peated versus seaweed-designated whiskies highlights different smoke directions.
Add a little water, slowly. A few drops can open up oak-driven and coastal nuances without muting the smoke.
Use a tulip glass. Concentrating the aroma helps you separate smoke, grain, and cask-derived notes.

What to read on the label

Ingredients: Look for “smoked barley malt” and “seaweed.”
Cask type: Oloroso Sherry, Palo Cortado, or new French oak signal different oak influences.
Brew and bottling dates: Helpful for context and side-by-side comparisons.

FAQ

Is seaweed really part of the recipe?

Yes. The ingredient list for Single Smoked Seaweed bottlings includes smoked barley malt and seaweed.

How long does Texelse whisky mature?

By tradition, at least three years and one day in oak. These whiskies mature in the distillery’s own storage near the dunes and the North Sea, with part of the stock in a Texel bunker.

Which casks are used?

Across the program you’ll find Palo Cortado, PX, Oloroso, Moscatel, and Fino sherry casks, Texel red wine barrels from Wijngaard de Kroon, and ex-whisky casks from Bowmore, Auchentoshan, and Laphroaig. Seaweed editions specifically include Oloroso Sherry, Palo Cortado Sherry, and new French oak.

Where can I buy or taste Texelse Whisky?

Texelse Whisky is available via the webshop and on Texel through selected retailers and hospitality venues. The first whisky went on sale in December 2017 at Slijterij Smidt-Witte in Den Burg. You can also find it poured at Texel locations such as Whiskybar Het Kompas, Paal 9, Hotel Greenside, Streekrestaurant Topido, Op Oost, and Hotel Prins Hendrik, subject to availability.

Does the distillery offer tours?

Yes. You can join a tour with a guided tasting of beer and spirits for an inside look at brewing, distilling, and cask aging.

Practical takeaways

For a classic Seaweed expression, seek Oloroso Sherry bottlings at 42–45% ABV.
To explore a drier, spicier oak angle, try the new French oak release.
For variation in grain character, look for the Seaweed-designated triticale bottlings.
Compare a Seaweed edition against a peated smoked malt to map different smoke styles.

Conclusion

Texelse Whisky Single Smoked Seaweed captures island character by uniting smoked barley malt and seaweed with coastal maturation and carefully chosen casks. From Oloroso-led single malts to Palo Cortado–finished triticale grains, each small-batch edition offers a fresh perspective on Texel’s maritime whisky.

Ready to taste the island? Explore current releases in our webshop, book a distillery tour with tasting, and dive deeper into how we select our casks and mature whisky on Texel.