The term describes a category of Scotch whisky characterized by smoky, earthy flavors imparted during the malting process. Barley, the base grain for many Scotch whiskies, is traditionally dried using heat. In regions where peat is abundant, it is burned to provide this heat. The smoke generated by burning peat contains phenols, which are absorbed by the barley, contributing to the distinctive taste profile of the resulting spirit. A dram from Islay, for example, often exemplifies this style.
This characteristic contributes significantly to the complexity and diversity within the Scotch whisky landscape. It provides a unique sensory experience, often appreciated for its depth and intensity. Historically, the utilization of peat was a practical necessity in areas lacking alternative fuel sources. Over time, this practice evolved into a recognized and sought-after quality, differentiating certain regional styles.
