Test glossary. PEAT
P
Peat, peated, peating
All single malt whisky begins with malted barley, which is produced by bringing on the germination of the barley grain before kilning it in preparation for milling, mashing, and fermentation.
In days gone past, before the railways provided a ready supply of coal, one of the most common sources of fuel was peat. Peat is local plant matter broken down over time, forming banks many meters deep.
Peat was cut by hand and allowed to dry before use for cooking, heating, and in the drying of barley.
The use of peat in the malting process produces a unique range of flavors and aromas which carry through both fermentation and distillation and into the whisky in your glass.
Hallmark flavors and aromas:
iodine/salty
medicinal
wood smoke
ashy
smoked meats
herbal
