The Lore Of Peat
The Scots Magazine|April 2025
Dispelling the myths around smoke, casks, peatiness and improbably high parts per million
by EUAN DUGUID
The Lore Of Peat

ΟNE of the most visceral tasting notes I've read concerned the smoky/TCP credentials of Laphroaig.

A fellow correspondent likened the nose of the archetypal dram to "a burning hospital".

No "gentle wisps of smoke" or "refreshing medicinal tangs" there, then.

Indeed, peated malts have long carried a Marmitetype polarising quality. Whether you're in the love-it or hate-it camp, I've long found that, blazing care facilities aside, the debate is often shrouded in a thick pall of misconception and misinformation.

I was reminded of this confusion when I overheard a well-intentioned enthusiast explain to a group of friends that the smoky peat flavour "comes from the cask".

It was the said enthusiast's birthday, so I hadn't the heart to correct him- but now is a good time to cut through the smoke.

Bruichladdich Distillery has just released its much-anticipated 15th Octomore series, and it's powerful on the peat front.

Allow me to frame. Ardbeg 10, one of the quintessential heavily peated whiskies from Islay, is known for its bold, intense smoke, coming in at 50-55 PPM (phenol parts per million).

この記事は The Scots Magazine の April 2025 版に掲載されています。

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この記事は The Scots Magazine の April 2025 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

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