What is peat?

It’s a type of soil made from Sphagnum moss and semi-decayed plants. You can find peat in wet and boggy waterlogged areas known as the peatlands. Some countries, like Ireland, Scotland, England, and Russia, use dried peat instead of wood to dry barley and other grains for malting. Think of it as fuel for the fire. Peat gives off that smoky, burnt rubber flavour that many whisky drinkers come to love.

No one flames peated whiskies better than the Islay region of Scotland. It is Islay that ignited the fame of peated whiskies and amassed loyal followers with a burning passion for the smoky maritime taste. Sipping one is like being teleported to a battle at sea. You can almost hear and smell the explosions from cannons and the splashes of salty seawater. Along with it comes a strong taste of seaweed, fish oil, iodine, and rubber tyres—items commonly found onboard a ship.

If your senses picked up the nostalgic pipe tobacco or smoky barbecued meat, then it’s likely that peat was used by the distillery during the kilning of malt. Distilleries in the Highlands source raw peat from the farther inland, which is believed to give the whisky a richer and sweeter smoke flavour. That said, many still choose not to use it.