Difference between peat and the flavour of smoked whisky

Have you ever wondered how whisky gets its smoky flavor? Here we give you the difference between peat variants and what it does to the flavor of the whisky

The difference between peat and the flavor of smoked whisky

Peat is not just peat

There is a difference between peat and how it affects the flavor of whisky.Peat is formed when plant material decomposes over time, but does not decompose to the point where it becomes just soil in the future. This is due to an extremely large amount of water that helps to stop the plant material from breaking down. Because it is so poorly decomposed, peat is still a potential source of fuel, which is what it has been used for in the past. This also made it ideal for use in the whisky industry, as peat is so abundant in Scotland. In our own part of the world, it was an important source of fuel during World War II, when coal was used in the war industry. Fortunately, today peat is primarily used to make smoked whisky, and this is also true in Denmark.

We know two (and more) very classic differences between smoked whiskies, and they are region-specific

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.

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