Whisky fans tend to fall into one of two camps: those who hate peat and those who can’t get enough of it. In fact, it can be hard to think of a more polarising flavour in the general grain spirit space. Peat in whisky exhibits itself in myriad ways including smoke, creosote, brine, earth, and soil. These aromas can be subtle, adding faint nuances to the liquid. Other whiskies are seemingly built on foundations of smoky peat, evoking burning pyres and smouldering embers. But where does the flavour of peat in whisky come from, and how come some whiskies show only wisps of peatiness while others, well… reek?
Peated whisky styles are, for the most part, made in ScotlandBenromach, and Glen Moray. And that’s without touching on distilleries in other countries, such as the USA, where peat is hitting its stride. In short, it’s a good time to be a peat freak.
