Irish Whiskey Makers Are Finding New Ways to Embrace Peat
Adventurous distillers are discovering ways to integrate peat smoke into the typically fruity and light style of Irish Whiskey.
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.
Visit the Scottish islands with these smoky scotches from Ardbeg, Talisker, Lagavulin, and more.
Throw in a hunk of smoky aroma, straight from Scotland or Ireland.
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.
Tristan Brunel of New York City’s George Washington Bar takes a Bloody Caesar to the next level.
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.