Whiskeys come in a variety of styles that vary greatly according to geography, mash bill, and method. One popular, and polarizing, category is peated whisky.
Peat is an organic material composed of partially decayed vegetation. It produces an aromatic smoke used to dry malt that imparts distinct aromas and flavors to the finished whiskey. Peat use isn’t exclusive to scotch, but it’s a hallmark of Scottish whisky regions like Islay, where many of the most famous peated malts are produced.
“Peat, to me, always introduces a savory side to scotch,” says Jacob Fergus, beverage director at Quarter Acre in Dallas. “When done well, the flavors of seaweed, iodine, and warm earth add incredible dimensions to the grain and oak notes found in both young and old whiskeys.”
Peat can be a lot if you’re new to whiskey, similar to how IPAs or stouts don’t always make the best first impression on new beer drinkers. But it’s worth it to become acquainted with its nuanced flavor profile, which, as Fergus says, goes beyond just smoke.
“Peated scotch is a particular kind of delight, one that often takes time to appreciate,” says Eliza Hoar, bar director at The Manor Bar, within Rosewood Miramar Beach in Montecito, California. Her parents drank scotch when she was growing up. “The aroma was always familiar, even if my palate hadn’t yet caught up,” she says. “Over time, that familiarity turned into affection.”
Springbank 15 Year
Food & Wine / Springbank Distillers Ltd
Located in Campbeltown on a peninsula in the west of Scotland, Springbank has been produced in roughly the same manner since its founding in 1828. And it’s one of the only scotch distilleries to perform every step of the process on site.
“The whole Springbank lineup is modestly peated, but the traditional style of the whisky produced on this historic peninsula always screams of the ocean,” says Fergus. The 15 Year expression, he says, “falls into perfect balance of sherry oak, roasted malt, and sea spray.”
Jura 10 Year
Food & Wine / Jura Single Malt Whisky
For a more new-school option, Fergus likes Jura 10 Year. “From the far-flung northern island of Jura, this recently revived distillery makes lighter and more approachable whisky, while not shying away from the salinity and spice of the peat,” he says. “I always find myself reaching for this if I’m going to introduce an accessible (and affordable) bottle to someone trying to get into scotch for the first time.”
Talisker 10 Year
Food & Wine / Talisker Distillery
Founded in 1830, Talisker is the oldest distillery on the Isle of Skye, and it tastes famously of its seaside home. “I love how Talisker captures the sea, that mix of brine, pepper, and citrus bound by a gentle smoke that never overpowers,” says Sahil Essani, head bartender of Room 207 in New York City. “It’s not about big peat. It’s about balance.”
Ardbeg Smokiverse
Food & Wine / Ardbeg
Ardbeg is known for unique releases that includes Smokiverse, which ramps up the grain and reduces water drastically during the mashing process.
“This one feels like Ardbeg in experimental mode,” says Essani. He describes the whisky as “deeply peated, but with surprising layers of malt sweetness and spice revealed through its unique, high-gravity mash technique. It’s bold and thoughtful, and an awesome bottle to have on the home bar collection.”
Lagavulin 16 Year
Food & Wine / Lagavulin Distillery
“When I’m in the mood for an aggressively peated scotch, Lagavulin 16 is my go-to,” says Hoar. “It’s a classic: intensely smoky, deeply complex, and anchored by a dry, lingering finish. With just a small splash of water, it really opens up, revealing layers beneath the smoke that make it endlessly rewarding to sip slowly.”
Ardbeg 10 Year
Food & Wine / Ardbeg
Another Hoar favorite is Ardbeg 10, the usual entry point to the brand’s portfolio. “This distillery is known for doing bold, sometimes unconventional things, and somehow they all work,” she says. “The 10 Year is a reliable return point when you’re craving a smoky, medicinal scotch, especially on a warm summer day. Adding a single ice cube brings out an unexpected underlying sweetness that balances the peat beautifully.”
Bruichladdich Octomore
Food & Wine / Bruichladdich Distillery
Bruichladdich Distillery’s Octomore lineup features some of the most heavily peated whiskies on earth, with a new series released annually. “These expressions are consistently great,” says Kelly Schmidt, assistant director of beverage at Blackberry Farm, the luxury resort in Walland, Tennessee. She says that Octomore “has always boasted super-heavy peat levels, but the smoke level is complemented by sweetness and tropical fruit. I also love how the peat complements the notes that come from cask maturation like vanilla and baking spice.”
Caol Ila 12 Year
Food & Wine / Caol Ila Distillery
“Caol Ila makes both peated and unpeated expressions, but I prefer the peated expressions, specifically the 12 Year,” says Schmidt. Like Octomore, it also hails from Islay. But Schmidt says that the peat is softer, and she likes how the whisky’s “briny salinity and lemon fruit notes stand against the background of smoke.”
