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Whisky Glossary : Peated Malt

Whisky Glossary and Definitions

Unlike wine, for example, whisky is not really about mystification, but it does bring its own jargon. Any unusual terms you are likely to come across are described and defined in this section.

 
 

Issue 121 Out Now

Whisky Magazine Issue 121

Rocky Mountain High, Mixo-gastro, India Drinkers' Guide, Four Roses

 

Peated Malt

Malt whisky with the smoky smell that comes from treating barley with Peat


While oak ageing is an historic tradition, wood management is a far more recent discipline. The benefits of oak ageing have long been appreciated, rather than understood, but it's only since the 1970s...

August 2002, Issue 25, page 59

A Decade of Challenges
Martine Nouetheads to Sweden to find out what has been happening at the country's foremost distillery

February 2012, Issue 101, page 34

A drop of the soft stuff
Ian Wisniewski assesses the effect of the water used in whisky production and as mixer on the drink we love

October 2002, Issue 26, page 52

A Flirtatious Spirit
Ian Buxton heads north to find a Distillery in a basement

September 2012, Issue 106, page 40

A Kaleidoscope of Aromas
Joel Harrison takes a pilgrimage to the isle of peat and wonder

September 2012, Issue 106, page 36

A question of soul
Edradour may be small but it's perfectly formed and as it starts to bottle malt distilled under its current owners, it looks set to continue to punch above its weight. Dominic Roskrow visited it.

February 2009, Issue 78, page 42

A Speyside landmark
Joel Harrison braves a cold snap and heads up to Benromach

April 2013, Issue 111, page 40

A touch of glass
There is no doubt that the glass you use has an effect on the appreciation of the spirit therein. Marcin Miller investigate further.

July 2002, Issue 24, page 46

A view to a kiln
Kilning might seem to be a standard practice,but it has a large bearing on the whisky-making process. Ian Wisniewski reports

June 2006, Issue 56, page 62

A whisky treasure trove
A report from the the duty free event of the year

December 2013, Issue 116, page 78

Ageing Gracefully
The quiet son of Islay whiskies, Bunnahabhain, is to launch a oneoff limited edition 40 Years Old single malt whisky.

December 2012, Issue 108, page 8

Alike in dignity (Ardmore and Glendronach)
Ardmore and Glendronach have much in common but at the moment their experiences are very different. Dominic Roskrow visited both

July 2007, Issue 65, page 32

All in the Mash
Iorwerth Griffiths explores a particularly Irish style

March 2011, Issue 94, page 18

As esay as one, two, three?
Peter Mulryan looks at the increasingly rare art of triple distillation

March 2003, Issue 29, page 58

Bruichladdich bonanza
Ian Buxton gets his taste buds tickled with the latest releases

October 2006, Issue 59, page 59

Celtic Cousins - Made in Bretagne
Martine Nouet looks at the whisky industry in Northern France – and plots its Celtic roots

November 2004, Issue 44, page 26

Chemical Romance
Whisky chef Martine Nouet gets to grips with the science behind food pairing

June 2011, Issue 96, page 54

Coast to Coast
Iorwerth Griffiths takes us on a tour of God's distilling country

March 2011, Issue 94, page 26

Connoisseur's chemistry
the final instalment of Philip Hills' abridged extract from his fascinatin new book Appreciating Whisky.

December 2000, Issue 13, page 52

Distiller making a spirit of the air (Balblair)
Ian Buxton visits Balblair

November 2004, Issue 44, page 30

Distinctive spectrum
The rise of Japanese whiskies is beginning to tempt collectors

December 2013, Issue 116, page 77

East Meets West
Liza Weisstuch reports on a meeting of minds at Mdount Vernon

July 2012, Issue 105, page 24

Experimental focus
We discover a hive of innovation in Speyside

October 2013, Issue 115, page 44

Finns can only get better
Joe Bates looks at the solid duty free store in Helsinki

June 2006, Issue 56, page 47

Foreshots and Feints
The quality of a new make spirit is crucial to making good whisky. Ian Wisniewski delves deeper into the process

August 2006, Issue 58, page 61

Four sweet seasons
Martine Nouet finds a whisky dessert for each of the seasons: Summer, Autumn, Winter and Spring

September 2003, Issue 33, page

From Eau-de-Vie to Uisge Beatha
Alex Kraaijeveld looks at the growth of alternative distillers worldwide – and he likes what he sees

June 2002, Issue 23, page 60

From Tobermory to Tobago
Burn Stewart has a global presence after its recent purchase by a Caribbean based company. Peter Mulryan finds out what its plans are.

September 2003, Issue 33, page 48

Gone but not forgotten
Robin Brilleman takes a tour of the Scottish Highlands and visits the distilleries that have, over the course of time, ceadsed production but whose malts have left a lasting imprint on whisky history.

April 2001, Issue 15, page 32

Grand designs
There are numerous financial risks involved in establishing a new malt whisky distillery. But how do you make sure the whisky you produce is any good? Richard Jones reports

August 2006, Issue 58, page 28

High Veldt Drifter
Dave Broom gets a whirlwind tour and finds a man with whisky passion.

October 2011, Issue 99, page 42

Holy Smoke
Martine Nouet looks at the kiln's part in whisky making

September 2012, Issue 106, page 28

I like to think I started malt whisky cocktails
Ian Wisniewski talks to Ranald Macdonald of Boisdale Restaurants,London

November 2007, Issue 67, page 80

In a Land of Giants
Davin de Kergommeaux looks at the explosion of distilling in Western Canada

June 2012, Issue 104, page 40

Jam and dram
Jam and Dram Last month, the renowned music venue Village Underground in London's fashionable Shoreditch was ringing to the sound of more than just guitars, drums and the occasional ukulele. The ven...

July 2013, Issue 113, page 7

 

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Whisky Magazine - Editors Choice - Winner

Old Malt Cask Brora 18 Years Old
Single Malt - Scotland - 50.00%
8 More Islay-like than its Clynelish brothers. Was this some of the last made with highly peated malt?

Whisky Magazine - Recommended - Winner

Hakushu 12 Years Old Pure Malt
Single Malt - Japan - 43.00%
8 A beautifully structured, appetising, whisky. Captivating.

Old Ballantruan The Peated Malt
Single Malt - Scotland - 50.00%
8 A number of surprising, and perhaps contradictory, characteristics that actually come together quite nicely in the end.

Yamazaki 1993 Heavily Peated Malt
Single Malt - Japan - 62.00%
7 Great balanceand intrigue in here. Well worth a look.

Adelphi Suir Peated Malt
Single Malt - Ireland - 40.00%
7 Lacks the rich smokiness of Connemara.

BenRiach Curiositas peated malt, 10 Years Old
Single Malt - Scotland - 40.00%
7 A Speyside? The most Islayish of all the Speysides I have ever tasted. Interesting as a freak even if wood toughens the whole profile a little.

Cadenhead's Royal Brackla 15 Years Old
Single Malt - Scotland - 58.20%
7 Hardly elegant but a muscular malt of a style that is sadly vanishing from the Highlands. I greatly enjoyed it.

Magilligan 8 Years Old, Irish Peated Malt
Single Malt - Ireland - 43.00%
7 A lovely, clean, malty, easily drinkable, whisky. The label promises peat, but that is hard to find.

Glen Garioch 1986
Single Malt - Scotland - 54.40%
7 A big, robust whisky from the days when Glen Garioch made its own peated malt. I love the idea of a smoky whisky from the edge of Speyside, but I find this slightly astringent.

The Six Isles
Blended - Scotland - 43.00%
7 A classy introduction to island peated malts.

Cooper's Choice Caol Ila 1991, 15 Years Old
Single Malt - Scotland - 46.00%
7 A perfectly decent dram, but just lacks the required interaction between wood and spirit.

Glen Garioch 15 Years Old
Single Malt - Scotland - 43.00%
7 Less robust, more rounded. It is one of those choices that depends on the mood.

Magilligan 1991 Limited Edition, Sherry Wood Finish
Single Malt - Ireland - 46.00%
7 Finishing Cooley's peated malt in a sherry wood for a year works a lot better than I imagined, and makes me wonder what an unpeated malt would taste like after a year in Jerez.

Lammerlaw 12 Years Old, Peated Malt Finishing
Single Malt - New Zealand - 40.00%
7 The peat is so light that it is barely perceptible in the nose and palate, but it's dryness creates a contrast that lifts the sweeter notes.

Tomintoul Single Peated Malt Scotch Whisky
Single Malt - Scotland - 40.00%
6 Pleasant and easy-going.

Laphroaig 10 Years Old
- Scotland - 40.00%
A peaty classic. Uncompromising yes, but great balance.

 

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