peating

Peating refers to the process of treating malted barley with peat smoke during the drying stage. This imparts a distinct smoky and phenolic flavor to the barley, which is a crucial element in the production of certain Scotch whiskies, particularly those from the Islay region. The intensity and character of the peating are determined by the type of peat used, the duration of the smoking process, and the proximity of the barley to the smoke. Different regions and distilleries utilize varying degrees of peating to achieve unique flavor profiles.

The peat itself is a complex organic material formed over thousands of years from partially decomposed vegetation in bogs and wetlands. When burned, it releases a smoke rich in phenols, compounds responsible for the characteristic aroma and taste associated with peated whisky. These phenols can range from medicinal and tarry to maritime and earthy, depending on the specific peat composition. Distillers carefully manage the peating process to control the levels of these phenols, measured in parts per million (ppm), which directly influence the final flavor of the spirit. This process is a cornerstone of Scotch whisky tradition, allowing for a wide spectrum of smoky expressions.