『201: To Peat or Not to Peat』のカバーアート

201: To Peat or Not to Peat

201: To Peat or Not to Peat

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So as y'all well know, I love a good peated whiskey. But does the peat enhance the flavor or cover it. Today we get a little closer to finding out. Thank you for hanging out. Be BlessedPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&stkn=ZDNlZDc0MzIxNw==December 18, 2017 –––––– Jonny McCormickIodine. Coal tar. Asphalt. Bacon fat. Brine. Tarry rope. Soot. Campfire ash. Seaweed. Creosote. These are some signature flavors of peated whisky. It's hard to tell if we should drink it or use it to seal a leaky roof. Peated whiskies have an edgy reputation for being boisterous, pungent, antagonistic drinks. They invite you to take a slug at the end of an ocean pier, stretch out your arms, and let out a visceral, primal howl. And for the drinkers who love them, only peated whisky will do.Peated whisky hasn't always been so popular. Most recently, peated whiskies roared back into fashion after the Millennium, igniting a smoldering passion that has engulfed wave after wave of whisky drinkers ever since. Sure, other spirits use cereal grains, yeast, and oak barrels, but peat smoke defines this exuberant style of whisky.An equation for peat might be written as flora plus death and water, minus oxygen, multiplied by pressure and time. In other words, peat is the decomposed remains of grasses, moss, sedges, and reeds that have been compressed over centuries in the oxygen-starved, waterlogged conditions of bogs in the colder climates of countries at higher latitudes. We're used to waiting for whisky to mature, but one foot of peat might take 300 years to form. If you've never handled the stuff, it's a truly wonderful tactile experience. Peat can be black as coal when dried or appear as dirty clods bristling with pale, straggly roots. When it's cut and lifted from the peat bank, it can be glisteningly moist.Peat has a presence in Longrow whisky from Springbank Distillery in Campbeltown.Healthy peat bogs form important carbon stores to combat the effects of climate change and many habitats have protected status where peat removal is not permitted. Cutting peat sods vertically by hand is a laborious task, but the majority of peat used for whisky production is commercially harvested horizontally; using specialized tools dragged behind a tractor. Peat taken from nearer the surface is preferred in Scotland. Those disheveled chunks full of dangly strands of dead grasses produce more smoke when burnt in the kiln than the more uniform black-brown slabs of peat dug up and dried from the deeper layers; these are better tossed into the hearth for warmth on a frosty winter's night.Mankind has been burning dried peat as a freely available source of fuel for thousands of years, predominantly to satisfy the need for heat and cooking. It's that same burning peat smoke that is revealed in peated whisky.Peat is used during one stage of the whisky making process only: the kilning of the malt. Malting promotes germination, which converts the energy packed inside the grain, making it ready for fermentation into ethanol. On the perforated floor of the drying chamber beneath the distillery's pagoda roof, the malted barley is spread out and a fire is nurtured in the kiln below. Shovelfuls of aromatic, combustible peat are added to quell the flames; the objective is a thick rising cloud of pale gray peat smoke. The peat reek drapes layer upon smoky layer around the grain, the aromas absorbed onto the surface of the moist husks. At the Laphroaig Distillerymaltings, they burn only peat in the kiln, 1.5 tons of the stuff every day. But Laphroaig is the exception: other fuels like coke are generally used in addition to peat to carefully control the final level of peat flavors.A kiln at Highland Park is stacked with glowing bricks of peat.https://whiskyadvocate.com/everything-to-know-about-peat-in-whisky
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