“We make single malt in Seattle because we have the perfect climate for barley, peat, and oak trees,” says Matt Hofmann, master distiller and co-founder of Westland Distillery . When he set out to make a peated single Maltwhisky, however, he ran into trouble immediately. “Nobody in the U.S. knew how to make peated malt,” admits Hofmann. Peat was never used as a fuel in the Pacific Northwest like in Scotland: no need, there are plenty of forests. As a workaround, he imported heavily peated malt from Bairds Malts in Scotland.
In 2016, Hofmann partnered with Skagit Valley Malting...
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