When whiskey enthusiasts hear the word peat, making the connection with whiskey is not a stretch. However, peated whiskey can still be a polarizing subject for American whiskey drinkers.
Peat (decomposed plant matter), mostly known for adding smoky, phenolic, medicinal flavors to whiskey, has been used for centuries in Scotland in the whiskey-making process by burning peat bricks during malt kilning. The use of peat in this process imbues flavor into the grain. These flavors are a vast array of experiences for the palate, ranging from soft heather and baking spices to distinctive medicinal, sometimes even band-aid-like notes. Yet not all peated whiskeys are the same, and not all peat is the same. Brother Justus Whiskey Company, out of Minneapolis, Minnesota, is proving this fact and making
