What is peat?
Peat is a fossil fuel burned to dry malted grains in the whisky production process, which imparts a “peaty“ flavour to whisky. This peatiness is oftentimes described as a smokey, grassy taste.
Is peat different from smoke?
Peat often comes across as more grassy and vegetal, whereas smokiness often comes across as burnt, charcoal-ish. Smokey flavours often arise from the charred interior of the barrels whisky are matured or finished in. For example, bourbon barrels tend to have a degree of char inside them, which is how Scotch whiskies matured in bourbon barrels obtain that slight smokey note.
Are peated whiskies even nice to drink?
Peated whiskies can come across as harsh on the palate due to the burnt bitterness of peat. Additional flavours of salt, grassiness, and funky sweetness can often be overpowering to a beginners palate. Peated whiskies, in my opinion, take a while to grow on you as your palate develops and you are able to tolerate the intensity and delineate between the flavours.
Top 5 most common peated whiskies in Singapore
Finding a peaty whisky in a bar is far more likely than in a club; most peated whiskies that you will find are Scotch whiskies originating from Islay, where the practice of using peat to dry malted grains are still a practice today. Other distilleries also employ the use of peat, but Scotch Islays are a mainstay in the market.
1) Johnnie Walker Black Label 12 years
The blended Johnnie Walker Black Label 12 Years is the most common peated whisky; very entry level, not too intense on the palate. The price point of Johnnie Walker Black Label is also very palatable; most Johnnie Walker Black Label bottles are relatively affordable by retail, and drams of Johnnie Walker Black Label are commonly found for a fair price in bars and restaurants.
2) Lagavulin 16
The Lagavulin 16 is a traditional single malt Scotch Islay whisky, bring with it sweet meaty notes alongside peaty flavour. It is the most common single malt peated whisky on the market, and the second most common peated whisky you’ll find in bars and restaurants. Of course, it being a single malt whisky and having a higher age statement (16 years) results in a higher price point; both bottles from retailers and bars can be on the pricier side, however, affordable drams of Lagavulin 16 can still be found if you look around.
3) Talisker 10 Single Malt Whisky
The Talisker 10 is a single malt Scotch whisky originating not from Islay, but from the Isle of Skye located in the northwestern part of Scotland. Characteristic of Talisker whiskies is a salty note, which has been claimed to originate from the ocean and having the whisky maturation process take place near the ocean. Talisker 10 has a moderately peaty flavour, bring along with it characteristic salty notes that match well with a light spice and mellow sweetness.
Fun fact: I tried the Talisker 10 whisky and decided to get the stronger, peatier version, the Talisker Storm based on my initial first nose and taste of the drink!
4) Smokey Monkey Blended Scotch Whisky
The Smokey Monkey is a derivative of the original namesake, Monkey Shoulder. Utilizing the same three single malts, it now possesses peatiness that works alongside the sweet malty-nutty flavours.
~I have never tried this in my life and this text shall be replaced with a review when I do~
5) Laphroaig 10
We return full circle back to Islay with the Laphroaig 10, a vegetal sweet peaty drink that is moderate on the palate. Laphroaig is definitely a go-to peated Islay Scotch, less common compared to Lagavulin but with a much more amenable price tag all around. If Lagavulin is out of the budget, Laphroaig 10 makes a perfect home drink if you’re looking for a sweeter peated whisky for nighttime sipping.
Both the Laphroaig 10 and the Talisker Storm were the first peated whiskies that I bought voluntarily for home drinking and I’ve alternated between these two for a lo-o-o-ong time. Both do not disappoint but their distillery’s other offerings are extremely pleasing as well.
Honourable Mention: Bruichladdich’s Port Charlotte 10
Bruichladdich is an Islay distillery; the Bruichladdich Classic Laddie is the more common, more mainstream Bruichladdich whisky seen commercially in bars and bistros. However, the Port Charlotte 10, which is a heavily-peated single malt Scotch range from the Bruichladdich distillery, receives an honourable mention. Despite the heavily peated nature, on the nose, the Port Charlotte 10 is very much tolerable, coming across as rich delicious barbequed meat with a tinge of salt. In the mouth, the moderate body tricks the mind into thinking that meat juices, blending in with vegetal spice, are meshing around in the mouth. A poor approximation of the Port Charlotte 10 may be attained if we liquefied a kebab and threw some vodka in there; not as common as the other 5 whiskies listed, but worth a try if you run into it in a bar.
Trying peated whiskies for the first time
Trying peated whiskies out for the first time can be intimidating, especially if you don’t know what to expect! A simple tip when drinking peated whiskies with other spirits or liquors would be to save it to the end, as peated whiskies tend to overpower the taste buds and desensitize them to other flavours. Personally, I get my sweet whiskies out of the way first and end the night with a lightly peated or a heavily peated drink. Other ways that you could try to ameliorate the taste of peat would be to pair it with complementary foods! Our Bakkwa and Whisky pairing is a perfect option for this!
