Peaty whiskey: what it is, how it is produced and which are the best
What is peat
It is a natural product made from organic material decomposition that is created in cold and water-rich soils such as lakes and marshes, places particularly present in Hebridean islands in Scotland. Plants, animals and insects that die are deposited on the seabed, here due to the lack of oxygen, complete decomposition does not occur, thus giving rise to peat it is the first stage of coal formation.
This compound is used as natural fertilizer for the soil (it enriches its composition with mineral salts), it has been used for centuries as fuel in homes and in many whiskey distilleries, where it was initially used because it was the only fuel present on site and at low cost, the only one that did not require importation from other places, today it plays an essential role characterizing the taste and aromas of the whiskey produced. But what does peat have to do with barley distillate, how do these two elements intersect?
How peaty whiskey is made
To produce whiskey it is necessary to obtain germinated barley in order to obtain must to be sent for distillation and then for aging.
Once the barley has germinated (after being soaked in water for a few days) it is dried in special ovens to stop its germination, and it is precisely in this phase that peat enters because some distilleries use it to feed the ovens with which they dry the germinated cereal, the fumes of the peat enrich the malt with aromas that are then found after several decades in whiskey.
Features and differences
Peat is one of the characteristics shared by certain whiskeys, but it is deeply wrong to think that this homologates the taste.
Peat enriches whiskey with smoky aromas but it leaves all the other scents and flavors of whiskey unaltered and there are also various degrees of turbulence, not all peaty whiskeys are equally peaty.
Each distillery that uses it has its own idea of perfect whiskey and each tries to pursue its goal using more or less peat and the different types depending on the taste it intends to obtain.
The distilleries that produce peaty whiskey
Most of the Scottish distilleries produce peaty whiskeys and most of these are located around the Hebrides, especially on the Isle of Skye and Islay.
Among the most important distilleries producing whisky torbato single malt we find, more or less in order of intensity (average) of peaty scents: Ardbeg, Laphroaig, Caol Ila, Lagavulin, Talisker, Highland Park, Bowmore, Kilchoman, Oban, Clynelish, Bruichladdich.
Among the companies that produce blended whisky torbati there are: Johnnie Walker, Big Peat, Smokey Joe.
Each of the aforementioned distilleries produces different products, each with its own peculiar characteristics, sold at prices that are also very different from each other, the offer of peat products is very wide, how to choose then?
The criteria of our selection
- Slightly smoky to very smoky: We have selected single malts that are varied in terms of smoke intensity. From finely-smoky to heavily smoked, from fruity-smoky to downright smoky, we have tried to diversify the selection.
- Young to mature: although an indication of age is always pleasant - with a smoked whiskey, age is not as important as it is with other flavor categories. Because smoke and peat can be enjoyed particularly intensely in young whiskeys. Older smoked whiskeys are often a little softer and more complex in their flavors, with subdued peaty overtones.
- Value for money: We have deliberately not considered collectible whiskeys to be very expensive in our recommendations.
Our peaty whiskeys recommended
Ardbeg Uigeadail
Smoky and peaty aromas can be combined very well with sweet and fruity undertones. One of the most exciting Islay whiskeys is theArdbeg Uigeadail, which is allowed to mature in ex bourbon casks and sherry casks.
The typical smoky and peaty notes of this whiskey are wisely absorbed by spicy notes and subtle sweet notes. Here you can see notes of charcoal, roasted coffee, chocolate and hints of orange.
With the Ardbeg Uigeadail, whiskey connoisseurs receive a multi-layered single malt that's worth discovering. Thanks to the high alcohol content of 54,2%, this whiskey can be easily broken down by adding a few sprinkles of water and then explored in all its nuances.
Talisker 18 anni
The 18 year old Talisker straddles the line between smoky and whiskeys marine whiskeys. The Isle of Skye distillery has mature scotch in its portfolio that is lightly peaty and aged in ex-bourbon casks and sherry casks. The 45,8% higher fill alcohol content is a constant standard for Talisker , which supports the multi-layered aromas of the whiskey.
In tasting, the XNUMX-year-old Talisker is pleasantly smoky and ripe: dried fruit such as raisins mixes with Scottish fruit cake made with orange peel and lemon peel. Marzipan meets salted caramel. The finish is accompanied by sea salt and subtle smoke.
Talisker 18 anni ensures a successful tasting experience with wonderfully balanced flavors and just the right amount of smoke. If the classic Islay whiskeys are too smoky for you, this is a great alternative.
Highland Park 12 years
Highland Park it is the northernmost distillery in Scotland. Single malts are distilled on the Orkney Islands, which are characterized by their fine, smoky aromas and the notable influence of sherry casks. 12 year old Highland Park is nicknamed 'Viking Honor' and is supposed to remember the famous people of the north of Scotland.
Highland Park 12 years with a balanced blend of light smoke and sweet notes of pear, honey and grapefruit. In the finish there is a nice note of oak.
Highland Park 12 Years is a great one single malt for beginners who want to slowly approach peaty whiskeys. But even with many advanced connoisseurs, the beautifully designed bottle has earned a permanent place in the homes of many aficionados.
Caol Ila Moch
Caol Ila is and remains a curiosity: on the one hand it is by far the largest distillery on the island of the Hebrides, on the other the bottlings still fly under the radar of many whiskey enthusiasts. With the Caol Ila Moch you have a smoked malt that has everything it takes to become a true classic, despite being a NAS whiskey!
The first surprise in tasting is the soft, almost creamy mouthfeel. The taste of Caol Ila Moch is characterized by notes of sweet peat. Think of caramel and orange peel pudding, but also oatmeal. During the tasting the malt becomes more and more serious with notes of charcoal and intense notes of smoke, which characterize the toasted-burnt finish.
This is an underrated single malt from Islay. If you love smoky and peaty flavors, you should definitely try this one scotch whisky.
Lagavulin 8 years
Originally only the distillery's 200th anniversary was to be celebrated with the 8-year Lagavulin: but it quickly became so popular that the young Lagavulin it is now permanent. The peaty single malt is bottled with an alcohol content of 48%, which should support its intense aromas.
Lagavulin 8 years has a huge amount of smoke and earthy-mineral peat that meet dark chocolate, sea salt, toasted hazelnuts and tree bark.
You shouldn't be put off by the young age on the label: the Lagavulin 8 years it's not too young and with its heavy smoke and peat notes, even seasoned Islay enthusiasts will love it.
Obviously the list can never be complete and exhaustive, nor will it be shared by everyone, but I am sure it is a good summary to refer to for buy your whiskey smoked of the heart. If you have any questions or want to integrate this list, please leave us your comment and I will be happy to answer you as soon as possible. Good drink!
