5 Smoked Whiskies Made Without Peat

When you hear smoky whisky, you’re likely to think of peat—the decayed vegetation that compacts into bogs over centuries, and is later dug up, dried, and used as fuel in the malting process. Peat is common and easily accessible across Scotland and Ireland, making it the most popular combustible used to flavor single Maltwhisky, but it’s not the only thing that adds smoke to drying malt. Distillers in other parts of the world are adding smoky notes to their whiskies using a variety of fuels and flavoring sources. Just like the first distillers who discovered peat, these producers are...