Whisky by Flavour - Peat - Burnt
The peated aromas and flavours in whisky are often loved or hated by whisky drinkers and a signature style for some Scotch Whisky and more specifically in recent times the Isle of Islay. The peat is first added and burned in the kilning process where the smoke latches onto the germinating barley. This is significant for the aroma as peated whiskies can remind the noser of bonfires and beach BBQs. However, after the initial steps of adding peat to the production of new make spirit it can result in different flavour profiles of peated whiskies. Finding burnt aromas and flavours will happen when maturation has combined with a heavily charred cask, this char is abudant with chemical compounds which provide burnt and nutty notes which are extracted into the maturing whisky. We can also notice the BBQ flavours in a peated whisky due to the sulphur in the distillation process which can even add the chewy meaty mouthfeel to some whiskies.
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