Smoke from Islay - Islay Peat
Here, the wild weather of the Atlantic Ocean helps give the peat the flavor components it possesses. The peat from Islay is based on different plant material than what you find in the Highlands, as other plants simply grow on Islay. At the same time, the salty air also helps to give a more maritime expression to the peat.
Smoke from the Highlands - Highland / Speyside Peat
In the
Highlands, the plant material is primarily heather, which gives other more gentle flavor notes to the whisky created here. In particular, the heather gives a more earthy and rich richness to the peat. However, you should be aware that the Highlands is a gigantic area and that the plant composition varies from place to place, and thus also the flavor that the smoke gives off.
Phenol Levels in Whisky: The Mystery Behind PPM
When it comes to whisky, one term that often pops up in the context of smoky, peaty drams is "PPM," which stands for "parts per million." PPM refers to the concentration of phenols in the whisky, compounds that contribute to the distinctive smoky, earthy flavors found in peated whiskies. But what exactly does PPM mean, and why should whisky lovers care about it? Let’s dive into the science and the impact of phenol levels on whisky tasting.
What is PPM in Whisky?
PPM is a measure of the phenolic compounds in the barley used for distillation. These phenols are responsible for the smoke and medicinal flavors that are characteristic of peated whiskies. The higher the PPM, the more intense the smoky, peaty flavor in the whisky. Phenols are released during the malting process, where the barley is exposed to smoke from burning peat. The phenols then remain in the malt and carry through to the final whisky, contributing to the overall flavor profile.
How PPM Affects Whisky
Whiskies with higher PPM levels are typically much smokier and more intense. For example, whiskies from Islay, such as Laphroaig and Ardbeg, are known for their peaty characteristics, with PPM levels ranging from around 40 to 60. However, in extreme cases, distilleries like Bruichladdich’s Octomore have pushed these limits to create some of the most heavily peated whiskies in the world, with PPM levels exceeding 160 or even 200.
But it’s important to note that PPM doesn’t just equate to more smoke. It also impacts the complexity of the whisky. While a higher PPM gives an unmistakable smokiness, it also affects the balance of the whisky, influencing its sweetness, bitterness, and other flavor notes. A whisky with high PPM will still need to be well-balanced with other characteristics like fruitiness, spice, and sweetness to make it enjoyable.
What Are the Phenolic Compounds in Whisky?
Phenols come in various forms, and each one contributes different flavors and aromas to the whisky. Some of the key phenolic compounds in whisky include:
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Guaiacol: This is the phenol responsible for the characteristic "smoke" in peated whisky. It has a campfire or medicinal aroma that whisky lovers often associate with Islay whiskies.
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Cresol: Adds a more earthy, medicinal note, sometimes likened to bandages or antiseptic.
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4-Ethylphenol: Often associated with rubbery or smoky notes.
The combination of these compounds, in varying concentrations, creates the distinct smoky profile of a whisky. The higher the concentration of these compounds (hence the PPM), the stronger the smoky flavor and aroma.
Is Higher PPM Always Better?
Not necessarily. While higher PPM whiskies like Octomore are loved by some whisky aficionados for their intense smokiness, others may find them overpowering. The "perfect" level of PPM depends on personal taste. For some, a lighter peat profile (around 20 to 40 PPM) is the ideal balance between smoke and the underlying flavors of the whisky, while others may crave the bold intensity of a whisky with PPM levels well over 100.
How To Taste PPM in Whisky
When tasting peated whiskies, it’s helpful to keep in mind that the experience of smoke doesn’t come solely from the PPM. Other factors, such as the cask type and aging process, also contribute to the flavor profile. A whisky with a higher PPM may have a more pungent initial smoky hit, but over time, as the whisky oxidizes, more subtle notes like fruit, spice, or sweetness will emerge. When tasting, be sure to give the whisky a moment to breathe and allow its complexity to unfold.
Final Thoughts
PPM is an essential factor in the world of whisky, especially for those who enjoy the bold, smoky flavors that come with peated malts. Understanding phenol levels gives whisky lovers a deeper appreciation for the craftsmanship behind each bottle and helps guide them in selecting the right whisky for their tastes. Whether you're a fan of gentle peat or crave the heavy-handed smoke of an Octomore, knowing how PPM affects the whisky's flavor is the key to fully enjoying the whisky experience.
So, next time you're sipping on a smoky dram, think about the PPM level and how it shapes the flavors you're tasting. Cheers to discovering the nuances of peat and phenols in whisky!
