Peated Scotch whisky

An acquired taste for many, deeply controversial to some, yet adored by ‘dyed-in-the-wool’ traditional Scotch whisky fans.

What is peated whisky?

It’s any whisky made from malted barley that has been dried over a peat fire.

What’s a peat fire?

It’s an oven or kiln fuelled by burning dried peat bricks. When peat is burned, it gives off only a little bit of heat, but a lot of smoke so leaves the barley with a distinctively smoky flavour.

Where does peat come from?

Peatlands are found all over the Northern Hemisphere in areas with temperate climates and high levels of precipitation. In regard to Scotland, peatlands cover more than 20% of its land mass.

So, what’s the controversy?

Peat usage is not sustainable as peat moss only regrows at a rate of about 1mm per year, meaning that peat beds take centuries to restore themselves.

Additionally, the carbon content in peat is enormous, so the process of cutting peat bricks from the beds releases significant amounts of carbon into the atmosphere.

How are producers tackling this issue?

Many producers are working with The Scotch Whisky Association and Peatland Action on restoration initiatives at their extraction sites, which involve returning degraded peatlands to a more natural and functional state.

This is achieved by blocking drainage ditches, re-vegetating bare peat areas and controlling invasive species. Implementing these measures hope to secure both environmental integrity and the whisky industry’s future.

Where is peated SCOTCH whisky produced?

Islay mostly. Islay is world renowned for producing peated whisky, but it’s also produced in the Highlands, Speyside and occasionally in Ireland.

Who makes it?

Ardbeg, Laphroaig, Bruichladdich, Lagavulin, amongst many others.

What does peated whisky taste like?

Like a late-night beachside campfire - in a glass! 🔥

The reason being that peated whisky is full of smoky, earthy notes often accompanied with a hint of iodine, brine, and seaweed.

Is it worth trying?

If you’re a whisky geek looking to expand your palate or improve your whisky education, then yes.

However, if you’re concerned about buying a bottle of something you may not like, maybe best to try it at a whisky tasting event or show first before taking the plunge.

Best serve?

Neat or with a drop of water is best.

Best food pairing?

Peated whisky lovers swear by pairing peated whisky with Roquefort cheese and oatcakes, but also with venison, lamb and salmon.

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