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Peated Whiskey – All You Need To Know About

Peated whiskey! Ah, the most polarizing whiskey flavor in the world. Anyone who swears by it can’t imagine sipping whiskey which is not peat.

Wondering what’s a peated alky and what makes it this much lovable?  Read on to learn more about peated whisky.

What is Peat?

peat whisky


Peat is a mossy accumulation of decaying vegetation and animals over thousands of years. The word “peaty” describes a range of flavors it provides, which varies according to how and where is it harvested. Some substances of peat are woody, and some are watery.

Peat is harvested by cutting it into small sloppy slices of ‘sod, which are stacked in pyramids and left to dry. After 2-3 weeks later, you’ll get some tough peat bricks that contain more energy than coal.

Using Peat For Making Whiskey

peat whiskey


Many people think peat is watery that lends whiskeys their peated taste. But, actually, it’s in the smoke!

Damp malt or barley grain is exposed to peat fire smoke to arrest germination for whiskey production. The smoke produces phenols, which malted barley absorbs. The amounts of time barley grains are exposed to the smoke decide the spirit’s flavor. Normally, damp malt is dried for about 30 hours.

Dried malt is mashed, and the peatiness is measured by phenol Parts Per Million (PPM). Traditionally, distilleries had been using fuels such as wood or coal to dry malt. Nowadays, hot air is also used to produce classic unpeated barley.

How Peat Influences Whiskey Flavor?

Peat adds various tasting notes such as medicinal, smoky, herbal, saline, nutty, sulfuric, soapy, bonfire-like, diesel, burning tires or even bacon.

Next time you say “your whiskey tastes peaty,” open up your bottle, swallow and have the real pleasure of drinking alky.

Just find a good peated whiskey, like Longrow Scotch Single Malt Peated Campbeltown, to experience the authentic flavor.

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