Boots with the Fur [Cocktail Recipe]
Stack up the fall flavor with apple-finished whiskey, apple brandy, and an apple garnish in this cocktail.
Stack up the fall flavor with apple-finished whiskey, apple brandy, and an apple garnish in this cocktail.
From Japan to India, Sweden to France, and even the United States, many international distillers are using Scottish peat.
From seaweed to sheep dung, distillers are using a range of unusual ingredients to add smoky flavor.
Follow the steps, from digging and drying to mashing and maturation, that create smoky flavors in single malt scotch.
An essentially finite product, peat contains huge amounts of trapped carbon. Here’s what to understand about its use in scotch and other applications.
Not all peated whisky packs the same punch. From 0 to 309 ppm, there’s a sweet smoke spot for every taste.
From Macallan to Port Ellen, these single malt scotches have jaw-dropping smoky profiles—and price tags to match.
From Balvenie and Glenfiddich to Macallan and Caol Ila, you can compare smoky scotches to their non-peaty counterparts.
Learn how the scotch industry harnesses the power of peat, from the bog to the bottle.
From barely a wisp to plenty of peat, these whiskies allow you to scale up the smoke spectrum.
Follow a few cardinal rules, and you’ll make the perfect match every time.
Use this guide to find the perfect stick to go with your Lagavulin, Glenmorangie, or Dewar’s.