Peaty

Peaty is an adjective derived from peat, referring to something containing peat, having the character or appearance of peat, or produced from peat. In common usage, peaty describes the smoky, earthy, and medicinal notes associated with peat-smoked malt used in certain whiskies; the term is especially common in tasting notes for Scotch whiskies from Islay and other peat-affected regions. The peatiness arises when malting barley involves drying the malt over a fire fueled by peat; the smoke deposits phenols and other compounds that flavor the spirit. Peatiness can vary from faint to strong, and descriptors may include earthy, medicinal, iodine, or marine notes.

Peat itself is partially decayed vegetation that accumulates in waterlogged, acidic conditions, forming peat bogs. Peatlands function as major carbon stores; their management affects climate, water regulation, and biodiversity. The term peaty can therefore also apply to soils, soils with high organic peat content, or landscapes described as peat-like in appearance.

In other contexts, peaty flavors or aromas can appear in coffee, tea, and beer that use peat-smoked malts or peat-adjacent processing, though the term is most associated with whisky. Writers and evaluators use peaty sparingly to avoid overgeneralization, recognizing that peatiness is a matter of intensity and perception influenced by age, cask, and distillation method.