Admiral wrote:I think sometimes people forget that peat and smoke are two different characteristics in whisky.
I don't forget. I just don't agree. I simply don't see how you have one without the other. But mine is not the most sophisticated palate, and I know others will agree with you. I am simply not able to differentiate. On my tongue, 50ppm = big smoke. Smoke is where the phenols come from. Some other factor may cause 50ppm to end up being less smoky (or peaty) than 35ppm, but until someone does a better job of demonstrating it to me, it's all the same to me.
Bowmore may be peated to 25ppm on average
, but I have no doubt that there will be some variation from batch to batch, and single-cask bottlings will reflect that. Just now I have an HP that could be mistaken for an Ardbeg; quite possibly having your own maltings leads to greater variability, compared to commercially sourced malt.