Peated Whiskey

Peaty whiskey different from a smoked whiskey

A peaty whiskey is often confused with a smoked whiskey as these two characteristics are close because of their origin. Indeed the peat which is a fuel resulting from the decomposition of vegetable matter (in general of the heather on Islay) is consumed more than it burns. By being consumed this one gives off a lot of smoke. The whiskey malts from the Scottish Isles were naturally dried over a peat fire (peat being the only heat source available). This drying process adds smoky flavor to the barley grains at the end of malting before brewing. The peaty taste also comes from the Lochs water used, this water flows over river beds laden with peat. In English Peat is translated by PEAT.

Peat intensity is measured in Peated Whiskeys

The measurement of the intensity of the peat in a whiskey is measured in PPM (Parts Per Million of phenols). In general, a peaty Islay whiskey is measured at 80 ppm, but to meet an increasing demand for a peaty taste, a distillery like Bruichladdich offers Octomore, a hyper peaty single malt hovering around 250 to 300 ppm. The peat will give the single malt empyreumatic aromas such as the smell of chimney, ash, tar, but also spices such as liquorice, cloves and medicinal ones such as camphor and eucalyptus.