INTRODUCTION TO PEATED AND UNPEATED WHISKY
At Tobermory, we embrace the art of both peated and unpeated whisky-making, offering a diverse range of flavours for whisky lovers.
Peated whisky, known for its smoky and earthy character, derives its unique flavour from the burning of peat during the malting process. This process releases phenols, which infuse the barely with that iconic smoky taste.
In contrast, unpeated whisky showcases the natural essence of the malt, highlighting fruitier, floral, and sometimes sweeter notes.
PEATED VS. UNPEATED WHIKSY: A DETAILED COMPARISON
Peated and unpeated whisky's are distinguished primarily by the use of peat during the malting process. In peated whisky, peat is burned to dry the malted barley, infusing it with smoky, earthy flavours. The intensity of the peat flavour can vary depending on the region and the amount of peat used, with some whiskies delivering subtle smoky notes, while others are robust and heavily peated.
Unpeated whisky, on the other hand, does not use peat in the malting process. This allows the natural flavours of the malt to shine through, often resulting in lighter, fruitier, or sweet profiles. The absence of smoke highlights the grain's character and brings out more floral and citrusy notes. Ultimately, the difference between peated and unpeated whisky lies in their flavour profiles - one bold and smoky, the other refined and malt-forward - offering whisky enthusiasts a wide spectrum of taste experiences.
WHAT IS PEAT IN WHISKY PRODUCTION?
Peat in whisky production is a natural material made of partially decomposed plant matter, typically found in bogs and wetlands. It plays a key role in producing peated whisky by imparting a distinctive smoky flavour. Here's how peat is used in whisky making:
Harvesting Process: Peat is cut from the ground, dried, and stored for use. It's traditional fuel source in may whisky-producing regions, especially Scotland.
Malting Process: During the malting stage, barley is soaked, germinated, and then dried in a kiln. For peated whisky, peat is burned as the fuel source to dry the barley. As it burns, the peat smoke releases phenolic compounds, which infuse the malt with smoky, earthy flavours. The level of smokiness in the final whisky can be controlled by adjusting how much peat is burned during this process.
Peat has historically been used in whisky production due to its availability in Scotland, especially in regions like Islay, where heavily peated whiskies are famous. Not all whiskies are peated, as the use of peat is optional, and unpeated whiskies rely on other flavour profiles such as malt and fruit.
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HOW PEAT IMPACTS WHIKSY FLAVOUR
Peat imparts distinct smoky notes to whisky. During the malting process, burning peat releases phenols, which infuse the barley and contribute to the whisky's unique flavours. The resulting taste can vary from subtle hints of smoke to strong, medicinal, and earthy flavours. These characteristics often depend on the intensity and duration of the peat exposure during the drying process.
The degree of smokiness can range form light and subtle to deep and intense, depending on how much peat is used and the duration of exposure. Peated whiskies often offer a complex, multi-layered taste profile, whereas unpeated whiskies - whilst equally complex - let the natural malt and fruit flavours take centre stage.
DO ALL PEATED WHISKIES TASTE ALIKE?
The flavour of peated whiskies can differ greatly, influenced by various factors such as the type of peat, its origin, and the specific distillation and ageing techniques used.
For instance, most Islay whiskies are famous for their bold, medicinal smokiness, while Highland varieties might offer softer, more earthy peat flavours. The amount of peat used during the malting process also determines the level of smokiness, ensuring that each peated whisky maintains its own distinct character and taste.
WHAT SETS PEATED AND UNPEATED WHISKY APART?
PEATED WHISKY:
Incorporates peat as a fuel source during malting.
Adds smoky, earthy, and sometimes medicinal notes to the flavour profile.
The intensity of the smokiness depends on the level of peat exposure.
Particularly common in regions like Islay, known for bold, robust whiskies.
NON-PEATED WHISKY:
Skips the use of peat during malting, leading to a cleaner taste.
Emphasises fruity, malty or grain-forward flavours without the smoke.
Highlights the grain's natural characteristics and the subtleties of barrel ageing.
Often associated with region's like Speyside, which produce lighter, unpeated whiskies.
PEAT LEVELS: HOW PEATY IS YOUR WHISKY?
The intensity of peat in whisky is indicated by Phenol Parts Per Million (PPM), which measures the phenol content in the malt used during production. While some phenols are lost during the distillation and ageing process, the PPM of the malt still gives a good indication of how smoky the whisky may taste. Generally, higher PPM levels in the malt lead to a more pronounced smoky flavour in the final product.
The higher the PPM, the more pronounced the smoky flavour, with peated whiskies varying from low PPM (around 10-15) to highly peated (60+ PPM) and heavily peated (100+ PPM). Distilleries often disclose the PPM of malt used. Despite being impossible to accurately depict the PPM of a whisky itself given phenols are naturally lost during the production process, it helps drinkers gauge how peaty their whisky will be before tasting it.
UNPEATED WHIKSY FLAVOURS AND CHARACTERISTICS
Unpeated whiskies are celebrated for their pure, malt-driven flavours, untainted by the smoky influence of peat. Depending on the whisky you choose, some can often feature lighter, more delicate profiles, with prominent notes of fruit such as apples, pears, or citrus, alongside floral and honey-like undertones.
Tobermory for example is a delicate single malt which is typically fruitier than its smoky, Ledaig counterpart. This allows the natural characteristics of the barley and the influence of the cask to shine, offering a smooth, approachable whisky that appeals to a wide range of palates.
Does Age Affect Peated Whisky?
As peated whisky ages, its smoky intensity softens, allowing more complex notes like fruit, spice and oak to develop. The peat becomes subtler, blending harmoniously with other flavours, creating a smoother and more balanced whisky while maintaining its character.
How to Choose Between Peated and Unpeated Whisky
Choosing between peated and unpeated whisky depends on your flavour preferences. Peated whiskies offer bold, smoky notes, while unpeated whiskies showcase lighter, fruitier profiles. Explore both styles to find what suits your palate. Here are some key considerations to help you decide:
Flavour Profile: Do you prefer smoky, earthy flavours (peated), or lighter, fruit-forward notes (unpeated)?
Whisky Region: Peat is more common in Islay, while regions like Speyside often produce unpeated whiskies.
Intensity: Peat levels vary; some whiskies have mild smokiness, while other are intensely peated.
Palate: Try both to discover which flavour profile resonates with your taste preferences.
Occasion: Consider the setting - peated whiskies may suit winter evenings, while unpeated whiskies can be refreshing in warmer months.
FAQS RELATED TO PEATED AND UNPEATED WHISKY
What is better, peated or unpeated whisky?
There is no definitive "better" option - it depends on personal preference. Peated whisky offers smoky flavours, while unpeated whisky tends to be lighter and malt-forward.
What is the difference between peated and unpeated barley?
Peated barley is dried using peat smoke, infusing it with smoky flavours while unpeated barley is dried without peat, resulting in cleaner, maltier flavours.
Is there such a thing as lightly peated whisky?
Yes, some whiskies use lower levels of peat, resulting in a subtle smoky taste rather than an intense one.
How is smoke measured in whisky?
Smoke is measured in Phenol Parts Per Million(PPM), with higher PPM indicating stronger peat influence.
Can peated whisky be aged in different barrels?
Yes, peated whisky can be aged in various barrels, which can add complexity and influence the final flavour profile.
Why do some people dislike the taste of peated whisky?
Some people find the strong smoky, earthy or medicinal flavours of peated whisky overpower or too intense.
Are unpeated whiskies generally sweeter?
In some cases, unpeated whiskies can be perceived as sweeter due to the absence of smoke, allowing fruity, honeyed, or malted notes to stand out; how this heavily depends on the distillery's spirit and the cask type used.
