Old photograph of Peat Gatherers on the Shetland 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 flavor, of a whisky is calculated in ppm of phenol. The 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 peat.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
View the most recent Tour Scotland photographs.
