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What Makes Peated Whisky Different from Other Scotches?
A distinctive taste
The distinctive taste of peated whisky leaves few people indifferent. Some call it an acquired taste, but those who explore Islay Single Malts or other peaty Scotch discover an intensity no unpeated whisky can match.
But what makes peated releases so remarkable? In one word: peat.
What Is Peat?
Peat comes from the slow decomposition of grass, moss, and tree roots in waterlogged environments like bogs and marshes. It can take thousands of years to form, and its high carbon content makes it a key fossil fuel.
How Is Peat Related to Scotch Whisky Production?
Peat is the secret behind many smoky Scotch whiskies, yet that wasn’t the original intent. Early distillers simply needed fuel to dry malted barley in large kilns. During this stage of the whisky making process, the burning peat imparts distinctive smoky aromas—aromas the barley carries through fermentation, distillation, and aging.
Originally, all Scotch was smoky, since peat was often the only available fuel. As railways expanded and coal or coke became more accessible, however, many regions shifted to non peaty methods—leading to the first unpeated whiskies in the Lowlands and Speyside.
Which Scotch Whisky Regions Still Use Peat to Produce Smoky Scotch?
Initially, peat was just the only fuel available in remote areas. Over time, though, places like northern Scotland and Islay (including Laphroaig) chose to continue using peat. At first it was tradition; later it became a badge of identity.
Except for Campbeltown—where smoky whiskies are still somewhat common—many distilleries in other regions moved away from (heavily peated whisky) to explore different flavour profiles. Yet on Islay, peat remains at the heart of every drop.
How Does Peat Influence Whisky Flavour?
Burning peat releases phenolic compounds that infuse whisky with earthy, smoky character. The barley absorbs them, creating those ash, iodine, and briney notes you’ll find in peated single malt whisky.
Peat also gives whisky a sense of place, because different bogs produce different aromas.
From Slightly Peated to Heavily Peated Whisky: How Is Peatiness Measured?
Peat levels in whisky are often measured in parts per million (PPM) of phenols. The final PPM is usually lower after distillation and maturation, but it still guides how “peaty” a release will taste.
- Below 15 PPM: Lightly peated
- Around 20 PPM: Medium
Over 30 PPM: Considered heavily peated whisky (some daring releases exceed 200 PPM!)
While Campbeltown whiskies often feature a subtler smokiness, Islay runs the full spectrum—from lightly peated to richly smoky.
Does Aging Affect Peaty Scotch in a Different Way?
Time in the cask has a profound impact on peated whisky. Phenols gradually integrate with other flavours, softening the sharp edges of smoke. Younger whiskies tend to carry bolder, more aggressive peat, while older bottlings reveal deeper complexity, with layers of sweetness, spice, or maritime influence.
So, What Is the Difference Between Peated and Unpeated Whisky?
If you still have doubts, here’s the simplest way to explain it: a peated whisky will always have a deep, smoky flavour, whereas a unpeated whisky will be smoother and often sweeter by comparison.
In young or highly peated whiskies, smoke and medicinal notes often take centre stage, dominating other flavours. Besides smoke, iodine, leather, ash, and even tar, peat from certain regions can also add hints of smoked meat, spices, damp earth, and sea salt.
By contrast, unpeated whiskies offer a broader range of aromas and flavours, influenced by the region, the distillery, the type of grain, and aging time.
At Laphroaig, whiskies like Laphroaig 10 Year Old or Laphroaig Cask Strength, typically range between 35–45 PPM, delivering that unmistakable Islay smokiness alongside classic brine, iodine, and a bold maritime character.
Laphroaig new label
How to Enjoy Our Laphroaig Peated Single Malt Whiskies?
There’s no one “right” way to enjoy a peated single malt whisky, but a few suggestions can heighten the experience:
Serving Temperature: Around 15–20°C (59–68°F) is ideal. Too cold, and the aromas mute; too warm, and alcohol might overpower the palate.
Choosing the Right Glass: A Nosing Glencairn glass focuses the aromas toward your nose, revealing more layers of flavour. A sherry copita works well, too.
Neat or With Water: ampling neat showcases the full, bold profile. A few drops of water can open up hidden depths of sweetness and spice.
Cocktails: Peated whiskies add their signature smoke to mixed drinks like a Smoky Old Fashioned or the Laphroaig Paloma giving you a fresh way to explore peat.
- Food Pairings: Complement smoky and maritime flavours with dark chocolate (70%+ cocoa), shellfish, smoked meats, or tangy aged cheeses. These pairings bring out the unmistakable complexity of a peaty Scotch.
