The past decade has seen a huge rise in the popularity of smoky whisky. This jump is one of the main reasons why we’ve seen prices for Islay whisky shoot through the roof in recent years, but fortunately, Islay isn’t the only source for a smattering of smoke.
While Scottish islands are best known for smoke ( Islay in general, Talisker from Skye, Ledaig from Mull, Highland Park from Orkney), the use of peat to dry barley was once more widespread across Scotland. While that died out with the introduction of smokeless fuels many years ago, the tradition has been...
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