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A Smoky Revolution in Whisky
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As peated Scotch continues to captivate palates, we delve into its history, impact on whisky-making, and the best expressions to try.
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Peat is an organic material composed of partially decayed vegetation that produces aromatic smoke used to dry malt and impart distinct aromas and flavors to whisky. This unique process has become synonymous with Scotland’s national drink, particularly in regions like Islay.
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Jacob Fergus, beverage director at Quarter Acre, considers peat to introduce a savory side to scotch, adding incredible dimensions to the grain and oak notes found in both young and old whiskies.
Eliza Hoar, bar director at The Manor Bar, prefers the familiar aroma of Scotch to her palate when she was growing up, which turned into affection over time.
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A Brief History of Peat in Whisky
The Impact of Peat on Whisky-Making
Personal Favourites: A Roundup of Top-Peated Scotches
