Scotch what is peat
Distillers smoke the barley with the peat, imbuing it with delicious earthy, campfire flavors, and transforming it into malt.
The precise flavors peat imparts to whisky depend on the specific plants that gave up their lives to become fuel for our liquid enjoyment. According to Whisky Science , burning sphagnum the peat moss that makes up most peat releases chemical compounds called phenols that are absorbed by the barley and create the smoky characteristics we know and love. Woody plants in the peat-mix contain a greater percentage of other aromatic compounds like syringol and guaiacol, which create different flavors.
The mix of materials within the peat is reflected in the flavors it imbues into the whisky. Phenol levels are often used to compare scotches. For example, Springbank has a PPM of around 7 to 8 lightly smoky , while Talisker hovers between 25 and 30 fairly smoky , and Ardbeg is all the way up at 55 seriously smoky.
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The heavy use of peat for malt production has already exhausted some peat deposits significantly. Around Campbeltown no more peat is dug, so it must be brought in from more remote areas like Islay. However, you don't have to worry about the future. Estimates have shown that in Scotland more peat regrows than is harvested by the Whisky industry. Find Peaty Whiskies Islay Distilleries.
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