Whiskey drinkers either love peat or hate peat. Peat is to whiskey as chilli is too spicy food. Similar to how people boast about their tolerance to chilli, whiskey lovers love “out-peating” each other. Peated whiskeys are known for being pungent, boisterous, and discusting. Although peated whiskey hasn’t always been popular, today it has become more fashionable and as a result, has ignited a sudden passion among whiskey drinkers. In whiskey, the term smoky or peaty is often used to describe the flavour of the whiskey, but most people don’t know what it means. Some seasoned drinkers may have heard of smoky or peaty single malts or peated blends but don’t know what it means and how the flavour is acquired. Read on to learn more about peat and its different types and how peat imparts its flavour on a whiskey. What is Peat in whiskey? Peat is responsible for scotch’s distinct smoky flavour, that palate-tingling fire that drives whiskey fanatics to spend most of their week’s wages on alcohol. The Islay region is particularly known for highly-peated scotch, with distilleries like Laphroaig, Ardbeg and Lagavulin delivering the unbridled flavour of the small Scottish island to drinkers all over the world. Where Does Peat Come From? Peat comes from the ground which is more accurately called a bog. These bogs—also known as peatlands or mires—are massive fields built up over centuries. Regardless of the type of bog, a peat bog grows at about 1mm per year, so an average 2-meter-deep bog was created over the course of 2,000 years. The peat itself, is a spongy material, that is comprised of decayed plant matter—mostly moss. However, peat can consist of decaying animals, vegetation, and moss. There are different types of peat substances; some bogs are watery while others are woodier. Want to read more? Check out Chemicaldude for more about peat and how it is used in the production of whiskey. #ihatepeat #whiskeyneatnopeat #ucardcloud #labtechchemicals #ethanol
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