Peated
Whisky
The fire of the bogs of Islay, Orkney and Skye
Peated whisky is a category where alcohol meets the elements. Peat that has been smouldering for millennia in the Atlantic bogs of the Scottish islands burns during the drying of malted barley, saturating the grain with phenolic compounds. It is these compounds that form the unforgettable smoky character — from the light, heathery-honeyed smoke of Orkney to the powerful iodic-medicinal intensity of southern Islay. The unit of measurement is ppm (parts per million) of phenols in the finished spirit.
PPM — how smokiness is measured
PPM (parts per million) — the concentration of phenolic compounds in the finished whisky. These compounds — creosol, guaiacol, phenol and others — are formed when peat burns and are absorbed by the barley during malting. The higher the PPM, the more intense the smoky character. Light peat — up to 15 ppm. Medium — 15–30 ppm. Heavy — 30–50 ppm. Extreme — over 50 ppm.