Posted 30 October 2018
Peat, whilst synonymous with certain whiskies is far from homogenous. When burned, peat from different locales not only produces different combustion products, but it also does so in varying concentrations. Smoke from Islay is richer in phenols, guaiacol, syringol. Whereas peat from Orkney produces a much higher proportion of sugar-derived carbohydrates. Likewise, even from a single location the depth of the cut peat will affect its eventual flavour – top soils contain more vegetal matter and will therefore be stronger than deeper extracted peat. Similarly, there’s the whisky-making process itself – that too will affect the intensity of the smoky taste of a whisky.