Benromach Peat Smoke

Now this months whisky is a sweet peat treat. But wait.. WAIT.. – for those who “don’t like peat” – this is a much different peated whisky than you’ve probably tried. So what makes the Benromach Peat Smoke different? Well, the type of peat used makes a huge difference. Highland peat (used by Benromach) differs greatly from Islay peat. Let’s explore how and why.

When we think of peated whiskies we usually think of that magical Scottish island – Islay. The distilleries there are well known for their mostly strongly peated whiskies which have a very distinct flavour profile. Descriptions of the Islay whiskies can often feature iodine, bandaid, burning rubber, seawater. This flavour profile is not for everyone and stems in a big way from the Islay peat used in the drying process – harvested on the island itself.
To understand peat you have to know where it comes from. It is really many years of decayed vegetation, mostly heather. On Islay that means that the heather is wind swept and sea sprayed. That ‘seaside influence’ carries into the heather, into the peat and eventually into the whisky. You can notice it as ‘iodiney’ flavours and saltyness. That happens when the barley is dried using this peat.