lockejn wrote:I agree with TTD and Nick on all points. But I think probably the most practical takeaway is the relative differences from one malt to another. Obviously, it's still just a basic guideline given the myriad other factors mentioned, and only useful in reference to the "peatiness" metric of a whisky, but still hugely informative especially for someone new to the style.
I concur as well, provided we limit the guideline to the realm of whiskies that incorporate peat (or perhaps also coal/coke) during the malting process.
But just to throw a 'monkey wrench' into the discussion, what about Bourbon whiskies? Here, we're not dealing with spirits that utilize ANY peat, let alone (by and large) malted barley. Yet, the charring of new oak barrels CAN (and usually does) result in the presence of phenolic compounds in the whiskey. No Ardbeg, Lagavulin or Laphroaig phenols, to be sure. But phenols nonetheless.
OK. I've perhaps stretched the boundaries of this discussion a tad too much. So I'll now return to my dram of deftly
peated Highland Park 25 Year Old.