From seaweed to sheep dung, distillers are using a range of unusual ingredients to add smoky flavor.
Follow the steps, from digging and drying to mashing and maturation, that create smoky flavors in single malt scotch.
Not all peated whisky packs the same punch. From 0 to 309 ppm, there’s a sweet smoke spot for every taste.
From Balvenie and Glenfiddich to Macallan and Caol Ila, you can compare smoky scotches to their non-peaty counterparts.