Peat. Peat peat peat. I love it. There are bottles of Talisker and Ardbeg on my shelf that will attest to that. Peat is measured in phenol parts per million, where phenols are the organic compounds that the malted barley takes on from the burning peat. Some whiskies have very little peat, such as Glenmorangie’s 1.5ppm. The “peatiest” whiskies, such as Ardbeg, Laphroaig, and Lagavulin, come in at 56, 35, and 30ppm, respectively. I have Ardbeg somewhat regularly, and can attest to the dense oily peatiness in every dram. So …Read the full story »
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