Peat whiskey brands series#

It was matured in American and European oak, and has a slightly lower PPM of 129.3. Finally, 13.3 is a single-farm expression, meaning it’s made from barley from one particular farm. 13.2 was also matured for five years, but in Oloroso sherry butts instead of bourbon barrels and has the same super high PPM as 13.1. 13.1 was aged for five years in American oak and then recasked into new oak barrels, and the peat level on the extreme side at 137.3 PPM. On the contrary, the Octomore range provides this already innovative distillery a chance to use a wide variety of cask types and maturation times to explore how the flavors are affected. Yes, the whisky is assertive, strong, and smoky, but it’s no one trick pony. Showing 1 to 24 of 58 products Filter Ardbeg Heavy Vapours Ardbeg Day 2023 70cl / 46 120 (171.43 per litre) Laphroaig 10 Year Old 70cl / 40 39.95 (57.07 per litre) Smokehead Unfiltered 70cl / 46 37.45 (53.50 per litre) Ardbeg Uigeadail 70cl / 54.2 66.95 (95.64 per litre) Bowmore 15 Year Old 70cl / 43 65.95 (94. This might sound like overkill, but the distillery manages to bring subtle flavor nuances into the mix. Islay whisky is usually associated with peaty single malt whisky.

Peat whiskey brands series#

The Octomore series from Islay distillery Bruichladdich is known for being among the most heavily peated whiskies in the world. Lagavulin Ardbeg Bowmore Bruichladdich Kilchoman. And peat from different areas is said to bring different flavors to the whiskey–Islay peat would bring different tasting notes to the party than peat from Washington state, for example, or even another region of Scotland. How peaty the whisky is depends on how long it’s been exposed to the smoke, measured in PPM (phenol parts per million) the higher the PPM, the smokier the whiskey. In addition to being used as a heat source in homes for many years, it can be burned to dry out malted barley and stop the germination process, infusing the grain with smoke and flavor. Peat is an accumulation of decayed organic matter that is found in the ground. So how does peat work anyway? It’s pretty simple. And while there are some drinkers who like to go peat or go home, in the same way hops fanatics do in the beer world, peat can actually be a subtle flavor component that doesn’t have to dominate the palate. By the way, don’t listen to people who tell you that all scotch is smoky–in fact, peated whiskey represents a relatively small amount of the whiskey made in Scotland. Peat is most commonly found in Scottish single malts, although it’s also present in whiskey from Japan, Ireland, and even here in American states like Washington and Texas. Some describe it as tasting acrid, medicinal, kind of like a tar and iodine smoothie, while others can’t get enough of it. Peat can be a very divisive flavor component in the world of whiskey. To peat or not to peat–for some whiskey lovers, that is at least a question, if not the question, when deciding what to drink.