The Lore Of Peat

Dispelling the myths around smoke, casks, peatiness and improbably high parts per million

- by EUAN DUGUID

ΟNE of the most visceral tasting notes I've read concerned the smoky/TCP credentials of Laphroaig.

A fellow correspondent likened the nose of the archetypal dram to "a burning hospital".

No "gentle wisps of smoke" or "refreshing medicinal tangs" there, then.

Indeed, peated malts have long carried a Marmitetype polarising quality. Whether you're in the love-it or hate-it camp, I've long found that, blazing care facilities aside, the debate is often shrouded in a thick pall of misconception and misinformation.

I was reminded of this confusion when I overheard a well-intentioned enthusiast explain to a group of friends that the smoky peat flavour "comes from the cask".

It was the said enthusiast's birthday, so I hadn't the heart to correct him- but now is a good time to cut through the smoke.

Bruichladdich Distillery has just released its much-anticipated 15th Octomore series, and it's powerful on the peat front.

Allow me to frame. Ardbeg 10, one of the quintessential heavily peated whiskies from Islay, is known for its bold, intense smoke, coming in at 50-55 PPM (phenol parts per million).