Old Photograph Peat Stack Orkney Scotland

Old photograph of a Peat Stack on the Orkney Islands, 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. Scottish Ales can also use peat roasted malt, imparting a similar smoked flavour.



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