For Peat's Sake
Cask No. 29.221 is a peated whisky from the Island of Islay. At 21 years old, the whisky is a bit more developed than what the distillers of the region are bottling daily but its flavor profile is as classic as it gets; intoxicating plumes of bonfire smoke, smoldering meat, dampened seaweed and brine are all delivered in a rich and rather intense package.
Cask No. 4.225 is a peated whisky produced by a famous distillery on Orkney, the archipelago off the northeastern coast of Scotland. Peat from Orkney is very different from that of Islay. It’s laced with heather and offers a much more subtle, sweeter profile than the seaside explosion most people will think of when they hear “peat”. Dried grass, freshly cracked pepper and a dash of sea salt make up the foundation of this softer, more approachable peat experience.Our third and final example is Cask No. 66.107, a beautiful whisky hailing from the Scottish mainland. While few mainland distillers are using peat today, those who are happen to be wielding an element that is very different from what is used by the islanders. Peat cut from the Scottish mainland produces a much cleaner, colder wood smoke experience than the rather hot and heavy, coastal experience most are familiar with. It doesn’t linger the same way Islay or Orkney peat tends to do, allowing the drinker to appreciate the subtle flavors of the cask with greater ease.