Peated Barley.

The malting process of the barley can have a huge impact on the flavour of the whisky particularly when peat comes into play. Peated whisky or smoky scotch as many call it is the subcategory of whisky that entices the nostrils and enlivens the senses with its intense smoky flavour imparted by the use of peat in the germination process of the barley. It s peat that gives whisky its local accent.

The malting process of the barley can have a huge impact on the flavour of the whisky particularly when peat comes into play. Peat is the most scottish thing about scotch you can overlook that the barley may have ripened in an english field and forget that spanish coopers built the cask from european oak. Peated whisky is given a smoky flavour by compounds which are released by the peat fires used to dry malted barley. After germination the barley is transferred to the kiln and we light the peat burner. From there the barley carried this taste and aroma into the finished liquor making the final product taste quite a lot different than it would have without the kiln dried peat.

Peated whisky or smoky scotch as many call it is the subcategory of whisky that entices the nostrils and enlivens the senses with its intense smoky flavour imparted by the use of peat in the germination process of the barley. The malting process of the barley can have a huge impact on the flavour of the whisky particularly when peat comes into play. This burning drying peat gave off a distinct smoke with a noticeable smell that seeped into the barley as it was cooking inside. Our peated malt is prized for its intense smoke character and this is all down to our wet smoking method which allows the peat smoke to penetrate the barley kernel fully. Of course these days we have modern automated methods to malt the barley but back in the day the process was carried out on a malting floor the barley soaked with water and heated to trick the grain into thinking it. Peat is the most scottish thing about scotch you can overlook that the barley may have ripened in an english field and forget that spanish coopers built the cask from european oak. Peat is an accumulation of decayed organic matter dug up from the ground that can be burned to dry out malted barley infusing the grain with smoke and flavor that carries through the distillation. Peated whisky is given a smoky flavour by compounds which are released by the peat fires used to dry malted barley. From there the barley carried this taste and aroma into the finished liquor making the final product taste quite a lot different than it would have without the kiln dried peat. After germination the barley is transferred to the kiln and we light the peat burner.

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Peat is an accumulation of decayed organic matter dug up from the ground that can be burned to dry out malted barley infusing the grain with smoke and flavor that carries through the distillation.

Our peated malt is prized for its intense smoke character and this is all down to our wet smoking method which allows the peat smoke to penetrate the barley kernel fully. This burning drying peat gave off a distinct smoke with a noticeable smell that seeped into the barley as it was cooking inside. After germination the barley is transferred to the kiln and we light the peat burner. The malting process of the barley can have a huge impact on the flavour of the whisky particularly when peat comes into play. Peated whisky or smoky scotch as many call it is the subcategory of whisky that entices the nostrils and enlivens the senses with its intense smoky flavour imparted by the use of peat in the germination process of the barley. Our peated malt is prized for its intense smoke character and this is all down to our wet smoking method which allows the peat smoke to penetrate the barley kernel fully. Peat is an accumulation of decayed organic matter dug up from the ground that can be burned to dry out malted barley infusing the grain with smoke and flavor that carries through the distillation. Peated whisky is given a smoky flavour by compounds which are released by the peat fires used to dry malted barley. Peat is the most scottish thing about scotch you can overlook that the barley may have ripened in an english field and forget that spanish coopers built the cask from european oak. Of course these days we have modern automated methods to malt the barley but back in the day the process was carried out on a malting floor the barley soaked with water and heated to trick the grain into thinking it. The length and intensity of exposure to the peat smoke dictates the strength of this flavour as do the characteristics of the peat itself.