![]() ![]() If you want the most peatiness, the Laphroaig 10 Year Old Cask Strength is a perfect expression, as it scores 88 points for smokiness in the whisky itself. This is a little less than Ardbeg, but is still very impressive. In fact, their expressions often have a peat level of 45 ppm. Laphroaig is another Islay distillery, so their focus on peated whisky isn’t at all surprising. However, their Ardbeg 10 Year Old actually tastes more smoky on the palate and can be a great introduction to Ardbeg’s style. The Ardbeg Corryvreckan expression is technically their most smoky expression, based on measurements of smokiness. Their malt has even been peated to a level of 50 to 55 ppm, which is higher than almost any other Islay distillery. While few other distilleries take such an approach, the idea seems to have paid off for Ardbeg.Īrdbeg prides itself on their smokiness. Some of the unusual entries in Ardbeg’s range come from the Ardbeg Committee, which is a global following that has a surprising amount of influence over some of Ardbeg’s expressions. But, Ardbeg isn’t just any distillery – they’re known for creating unusual and downright bizarre expressions, such as Arrrrrrrdbeg, which was a limited release that celebrated the retirement of Mickey Heads. ![]() Plus, some non-Islay brands offer impressive smoky whiskies as well.Īrdbeg is an iconic peaty Scotch distillery that hails from Islay. It’s no good just relying on Islay whiskies though, as there are some minimally peated varieties in the mix. Islay is most famous for producing heavily peated whiskies, including some that are pretty intense. Many of the whisky brands on this list come from Islay, which is one of five main whisky regions in Scotland. These clubs give you the chance to try other expressions at the same time. Some of these even feature in Scotch of the month clubs. These featured brands are some of the best peaty Scotch distilleries, along with some of their star products. This means that measures of smoke/peat are only ever a rough guide. Plus, the measured smokiness in the whisky doesn’t precisely match the amount you taste. It only looks at the peat in the malt rather than the finished whisky. Interestingly though, peat strength isn’t a complete measure. Peat strengths of 30 ppm and above are particularly notable, with some distilleries regularly peating their barley to 40 or even 50 ppm. Peaty whisky is often characterized by the peat strength of the malt, which is measured in parts per million (ppm). Peating isn’t exclusive to Scotch whisky (the practice is even sometimes used with Japanese whisky), but Scotch whiskies are often peated and are famous for the practice. This barley is then used to create the Scotch whisky, imparting a rich smokiness into the Scotch itself. It is created by burning dried peat burned under malted barley. If you’re a fan, peaty whisky can be heavenly. ![]()
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