A brief discussion of peated whiskey

Come up with a concise and precise title.


Finally arrived at our peat.

Peat is just like durian. People have two extremes of love and hate for it. People who like it say "How can I live without this one"? People who hate it avoid it for fear of avoiding it.
In this article, the editor will briefly comment on each peated wine based on my humble opinion. At the same time, from the shallower to the deeper, it brings an alternative choice to peat lovers, and also provides a more approachable entry-level choice for those who are daunted by it.

light peat

Shinobu 10yo Lightly Peated

When I asked a friend to pour me a blind guess, I didn't guess right. The taste was very special. The wine was clean, without any messy fruitiness or too much oak, but with a leisurely sandalwood scent, a little mint, and looming peat. .
The setting of light peat and watery wood was once found in a Changbin single barrel. The feeling is very subtle, and it is difficult to tell which flavor comes from the watery wood and which flavor comes from the peat.
This time's version also has this subtlety, but the peat version is lighter than the Nagahama version, and the sandalwood, mint and wood are more obvious. It is a very interesting piece.

1770 Peated Released No.1

The editor’s favorite daily peat style.
The combination of sherry casks and virgin casks brings a lot of sweet fruity aroma, like a bag of fruit fudge, wrapping the peat. Coupled with the lively and refreshing wine body, it will make people keep refilling their glasses.
Someone on the Internet compared this wine with Bowmore 12yo. The editor believes that except for the use of sherry barrels, both are very different. In comparison, Bowmore 12yo is dull, the fruity aroma is not fresh, and the body of the wine is not lively enough.

Among other brands, Talisker 10yo is certainly a very good choice, with distinctive style, excellent wine quality and high scores all year round.
Highland Park 's 15yo is better, but a little out of budget by our standards, and there is also a relatively cheap Valfather. The two have obvious things in common...
As for 12yo and 18yo... they also have obvious similarities...

medium peat

Shinobu Lightly Peated NAS

It is relatively light in this range, the wine is very clean, without unnecessary impurities, simply excellent, pure smoke, peat, sea breeze, burnt hay, a little less salty than ordinary Islay, but a little more barley texture.
Highly recommended, unique and neat peat style.

BBR Islay

This is a traditional sea breeze, salty, oyster, smoky, clean peat, and also purely free of wood or fruity flavors.
whiskeyfun scored 87 points, and considered it to be a young Islay blended with one part Laphroaig and three parts Caol Ila.
Great for comparing with other wines and distinguishing different peat styles.

Wolfburn Morven

It's written as Lightly Peated, but actually the new version has a heavier peat feel. This is a more complex peat wine. It is woody, especially when it is first opened. It is quite heavy, with a lot of barley and hay. The body of the wine is obviously stronger than the above two, and it is the choice of highland peat with layers.
The price is quite cheap and the CP value is high.

Wolfburn 318

Peat is lighter than Morven, with more savory meatiness.
Bacon, smoked salmon, ash, Wolfburn's signature barley and firm body, an excellent savory wine.
Probably a less salty HP 15yo, with a little Mortlach added.

Black Bull Peated

It's very everyday, and the price is close to the people. Whiskyfun scored 84 points, which is quite high for Blended.
(You can check the scores of other big brands Blended.)
Sea water, lemon, salty smoke, and a slightly rough peat feel, but the 50% alcohol content enhances the flavor.
The price of more than three hundred is impeccable.

Other brands include Bowmore 12yo, mentioned above. Bowmore is still better to drink expensive, OB like hand fill or other heavy sherry, and some IB bourbon barrels also perform well. Only soap years are not my cup of tea.
Ledaig 10yo is heavier in peat, with more tar, tobacco, wood, and charcoal ash, and is overall good, just not very neat.
Caol Ila 12yo, I haven’t drank it for a long time because it has too much IB. Check out the wine reviews on whiskyfun. The score is good. Lemon, sea water, soot, hay. The smoke is heavier and the peat is lighter.
We also have some Highland or Speyside Peated, many of which feel average, a bit or even a bit like your pond, but more of which we haven’t had a chance to try yet, such as Benriach 25yo, or that bottle that said it took a long time to open the bottle but is still high. Hanging Highland Sherry Peat…

heavy peat

What new fun can there be in this range! I just took a rough look at it.


10yo has been performing very well and recently scored 91 points on whiskeyfun.
Many friends can’t figure out what’s so good about this wine. The editor thinks it’s probably because it can retain the flavors of sea water, lemon, pickled fish, oysters, etc. under the strong peat, and the wooden barrel does not bring any other odors, making it pure and strong. Peat works.
Of course, I haven’t started my journey to find olives yet.
An Oa is sweeter, 5yo is lighter, Uigeadail and Corryvreckan have always been stable and high-quality choices for advancement.


Strong iodine and strong peat, 10yo is not too noisy, but Select and Quarter Cask are either too woody or not too sweet, which are untidy representatives.
But of course some friends think it is rich in flavor.
The editor has an old bottle of QC, and I bought it cheaply by chance. Although it is much better than the current version, I still regret it. It is very sweet.
Heavy sherry or high alcohol content, or both, may not be able to control the sweet peat, let alone the 48% bourbon barrel.


There is unique soil, asphalt, rubber, and licorice.
Queen, there is no need to say more.
16yo whiskeyfun is about 90 years old, with Shirley, balanced, complex and elegant.
10yo is exclusive to the airport. As expected, it is full bourbon, balanced, complex but soft.
The above two models are suitable for each other, but what about 8yo? below.


It should be considered medium peat.
I always feel that the wine is a bit heavy-bodied, or it should be said that it has more miscellaneous flavors of wheat.
Whiskeyfun's reviews always mention herbal texture and " Mezcal ".
Indeed, the young and bourbon-barrel Islay always reminds me of Mezcal, a spirit similar to Tequila. It tastes a bit salty, sour, burnt, and strange. The herbal flavor is very strange. I like it very much, but the price is very expensive.
(Theoretically, the level is lower than Tequila. The Mezcal I bought costs 800)
It seems that Islay Peated New Make tastes roughly the same, just more peat smoky.
Then there are many people who like to drink peat, even young people drink it, but Kilchoman is like Mezcal, Lagavulin 8yo is even called "Scottish Mezcal" by Serge, and Whiskyfun scores 90 points. So why do most of my friends throw away my bottle of Mezcal after trying it? ?


Hard peat, ore, and ash often feel very sweet, and I don't feel much about the particularly high ppm number.
On the contrary, I have a favorable impression of Bruichladdich. Both the bourbon and sherry barrels have merit, but of course there is very little peat.
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Let’s have a concise and concise ending.
I hope this article can help you find your favorite cement and coal whiskey. See you in the next article.
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