Old Photograph Hebridean Peat Carrier Scotland

Old photograph of Hebridean Peat Carrier on the Island Of Harris, Scotland. Some Scotch whisky distilleries, such as those on Islay, use peat fires to dry malted barley. The drying process takes about 30 hours. This gives the whiskies a distinctive smoky flavour, often called " peatiness ". The peatiness, or degree of peat flavour, of a whisky, is calculated in ppm of phenol. Normal Highland whiskies have a peat level of up to 30 ppm, and the whiskies on Islay usually have up to 50 ppm. In rare types like the Octomore, the whisky can have more than 100 ppm of phenol. Scotch Ales can also use peat roasted malt, imparting a similar smoked flavor.



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