Peated Barley.
This burning drying peat gave off a distinct smoke with a noticeable smell that seeped into the barley as it was cooking inside. The length and intensity of exposure to the peat smoke dictates the strength of this flavour as do the characteristics of the peat itself. Peated whisky is given a smoky flavour by compounds which are released by the peat fires used to dry malted barley.
Peat is the most scottish thing about scotch you can overlook that the barley may have ripened in an english field and forget that spanish coopers built the cask from european oak. Our peated malt is prized for its intense smoke character and this is all down to our wet smoking method which allows the peat smoke to penetrate the barley kernel fully. It s peat that gives whisky its local accent. From there the barley carried this taste and aroma into the finished liquor making the final product taste quite a lot different than it would have without the kiln dried peat. Peat is an accumulation of decayed organic matter dug up from the ground that can be burned to dry out malted barley infusing the grain with smoke and flavor that carries through the distillation.
Our peated malt is prized for its intense smoke character and this is all down to our wet smoking method which allows the peat smoke to penetrate the barley kernel fully. From there the barley carried this taste and aroma into the finished liquor making the final product taste quite a lot different than it would have without the kiln dried peat. Peated whisky or smoky scotch as many call it is the subcategory of whisky that entices the nostrils and enlivens the senses with its intense smoky flavour imparted by the use of peat in the germination process of the barley. This burning drying peat gave off a distinct smoke with a noticeable smell that seeped into the barley as it was cooking inside. Peat is an accumulation of decayed organic matter dug up from the ground that can be burned to dry out malted barley infusing the grain with smoke and flavor that carries through the distillation. Peat is the most scottish thing about scotch you can overlook that the barley may have ripened in an english field and forget that spanish coopers built the cask from european oak. It s peat that gives whisky its local accent. The length and intensity of exposure to the peat smoke dictates the strength of this flavour as do the characteristics of the peat itself. After germination the barley is transferred to the kiln and we light the peat burner. Peated whisky is given a smoky flavour by compounds which are released by the peat fires used to dry malted barley.
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It s peat that gives whisky its local accent.
After germination the barley is transferred to the kiln and we light the peat burner. Peated whisky or smoky scotch as many call it is the subcategory of whisky that entices the nostrils and enlivens the senses with its intense smoky flavour imparted by the use of peat in the germination process of the barley. Peat is the most scottish thing about scotch you can overlook that the barley may have ripened in an english field and forget that spanish coopers built the cask from european oak. This burning drying peat gave off a distinct smoke with a noticeable smell that seeped into the barley as it was cooking inside. The length and intensity of exposure to the peat smoke dictates the strength of this flavour as do the characteristics of the peat itself. Peated whisky is given a smoky flavour by compounds which are released by the peat fires used to dry malted barley. After germination the barley is transferred to the kiln and we light the peat burner. Our peated malt is prized for its intense smoke character and this is all down to our wet smoking method which allows the peat smoke to penetrate the barley kernel fully. It s peat that gives whisky its local accent. Peat is an accumulation of decayed organic matter dug up from the ground that can be burned to dry out malted barley infusing the grain with smoke and flavor that carries through the distillation. From there the barley carried this taste and aroma into the finished liquor making the final product taste quite a lot different than it would have without the kiln dried peat.