From Balvenie and Glenfiddich to Macallan and Caol Ila, you can compare smoky scotches to their non-peaty counterparts.
This torched fish makes a perfect match for the smoky richness of Islay malts and other peated whiskies.
And there’s more peat in the form of Kilchoman, plus a rum cask-finished Irish whiskey and a chocolatey Speyside blended malt.
Love it or hate it, peat is an essential flavor element of many whiskies. Learn what it is, how it’s used in whisky, and why it tastes so distinct.