Whisky by Flavour - Peat - Smoke

Peat smoke is initially introduced to a whisky during the process of kilning where peat from a peat bog is burnt releasing intense smoke to the barley which is laid to germinate. However, whisky with peat smoke characteristics can be very different, some have a light subtle smoke and others are heavily peated and leave a strong aftertaste on the palate. A recent trend has seen whiskies labelled with their PPM (parts per million) of Phenols. This is an accurate measure for how much peat is in the barley, however, it doesn't give the full picture as phenols can be developed through the mashing, fermentation and distillation process as well as being influenced by the maturation length and cask type used. 

Enjoyed this flavour? The following whiskies all share this flavour profile.....

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