irishwhiskeychaser wrote:Yes K-M that is a very good point about the burn method and also ... the state of the malt it's self and at whatstage the heavier smoke is put through it could well be a huge factor.
I think we all have had a whisky with a touch of peat but no apparent smoke.
I am just having a Talisker 10yo, and I deeply inhaled from the empty glass. Talisker should be pretty peaty, as it is smoked on a peat fire, but I mainly smell fresh chopped wood kindling when starting a campfire. After a while that disappears, and it smells quite sweet, cereal at the moment, but the woody smoke was definitely there.
Phenols, which are present in large volumes in Talisker (25+ ppm) gives a smoky sensation. So peat alone does not guarantee a peaty nose or taste.
That is quite interesting, as others mentioned in this thread Talisker to be smoky, while it probably is heavier 'peated' during the production process than your typical Islay peated malt. More exposed to peat, that is, but in a different way.
Peaty water is sometimes said to have an influence on peatiness, but that can never introduce the smoky flavor. In the book I mentioned earlier the writer states that peaty water can never attribute to a higher phenol level because it simply does not contain enough. But if the water brings in not phenols, which produce a smoky flavor, but earthiness that we know as peat, that might explain differences as well.