Peat is one of the most unique, expressive, and occasionally polarizing flavors encountered in whisky. The densely compressed, long-decayed vegetation was traditionally used as a fuel source in rural and remote parts of Scotland—so it was also used to dry barley during the malting process , thus imparting its signature smoky and medicinal aromas and tastes to the core ingredient of scotch. Peat-dried barley contains phenols , a class of chemical compounds that impart what we perceive as peated, smoky flavors. Phenol levels are measured in parts per million, or PPM —it doesn’t take a lot of phenol for us...
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