Adventurous distillers are discovering ways to integrate peat smoke into the typically fruity and light style of Irish Whiskey.
All three of this year’s releases will be available in the U.S., good news for stateside fans of peat and Bruichladdich.
From Japan to India, Sweden to France, and even the United States, many international distillers are using Scottish peat.
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.