Whisky Words: Peat

Peat is a type of compacted organic matter (primarily mosses and plant material) that forms over thousands of years in waterlogged areas. In whisky production, peat is typically burned to dry malted barley, imparting distinctive smoky compounds known as phenols. If you'd like to dig deeper, you can read: How Smoke Becomes Whisky. (In spanish)

Peat. AI-generated image

The intensity and character of peat smoke can vary enormously, from medicinal iodine notes to charcoal-grilled barbecue. Not all Scotch whisky is peat-smoked, but peat remains the most Scottish aspect of Scotch whisky and one of whisky's most iconic and controversial flavor profiles.

For many, the first sip of a heavily peated whisky is unforgettable; it's often described as reminiscent of a campfire, smoked meat, sea spray, or burnt rubber. Love it or hate it, peat is a key element in whisky's cultural identity.

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Phenol levels in peat are measured in parts per million (PPM). For example, Laphroaig typically reaches around 40 PPM, while Octomore easily exceeds 100.

Bottom line: Peat is burned to dry the malted barley, and the peat compounds infuse the grain. These compounds are known as phenols and contribute to the characteristic profile of these whiskeys.