Peat and peated whisky

In malting, germinated barley is kilned, that is dried. If peat fires are used, the malt takes up smoke compounds that later show in the whisky as smoke, tar or iodine notes. The smokiness is measured in phenol ppm, and this figure is a guide to intensity.

The Scottish island of Islay is especially known for heavily peated whiskies, but other regions and countries also make smoky spirits. Not every whisky is peated; many malts are dried with hot air and taste fruity or malty. Peat is a matter of style, not of quality.