The Whisky Club's Guide to Peated Whisky
Best peated whisky
Peated whisky is a category that divides opinion. It is loved by some for its smoky, earthy character and approached cautiously by others. From the iconic Islay malts to innovative peated expressions from Japan and India, this style offers incredible diversity. In this guide, we’ll explain what makes peated whisky unique, share tips for enjoying it, and showcase ten of the best peated whiskies featured by The Whisky Club. Whether you’re a peat fanatic or just starting your smoky journey, this is your essential resource.
Join the Club free now – it's the only way to get your hands on the Club's exclusive, award-winning single malt whiskies.
What is a peated whisky?
Peated whisky is whisky with a smoky or "peaty" flavour profile. This flavour is achieved by burning a fossil fuel called peat under the barley. The peat, when burned, gives off an aromatic smoke that sticks to the barley and creates aromas of bonfire, smoke, earthiness and, in some cases, antisceptic. Some people love this style of whisky the first time they try it, some like a milder smoke and others find it difficult to enjoy.
If you'd like to learn more about how the peaty aromas are created, check out The Whisky Club's guide to making whisky.
For a list of whiskies from Islay, we've curated The Whisky Club's guide to Islay whisky.
Ardbeg is an Islay distillery known for producing heavily peated whisky. They use malted barley from Port Ellen maltings with a peat level of 50ppm, one of the highest levels of smoke on Islay. The standard Ardbeg Ten Years Old is matured predominantly in ex-Bourbon casks. But on one day each year, to celebrate Ardbeg Day, they release an experimental batch to show whisky enthusiasts what the team have been doing to keep Ardbeg exciting.
Ardbeg Smokiverse is an experimental batch released for Ardbeg Day in 2025. Its unique flavour profile was created from a change in their brewing process which led to more fruity notes in their spirit. The result was a super fruity, still incredibly peaty single malt.
We found notes of pineapple, sourdough, smouldering ash and leather.
Ardbeg Smokiverse specs
Age: NAS
ABV: 48.3%
RRP: $190
Read more: Ardbeg Smokiverse
For more information on Islay whiskies, check out The Whisky Club's Guide to the Best Islay Whisky.
Highland Park is situated on the the Orkney Mainland and is an island single malt whisky known for its aromatic smoke and Sherry cask maturation. The peated malt used to make Highland Park is dried at the distillery using local peat. The lack of trees on Orkney and the clifftop location of the peat bogs give the Orkney peat smoke a mellow, heather honey aroma.
This 18 year old single cask was a first-fill Sherry cask bottled at natural cask strength. Hand selected by Master Whiskymaker Gordon Motion, it showcased Highland Park's fruity spirit, aromatic Orcadian peat smoke and rich spice from the Sherry cask.
We found notes of salted caramel, honey and roasted almonds.
Highland Park 18 Year Old Single Cask #3126 specs
Age: 18 years old
ABV: 63%
RRP: $580
Read more: Highland Park 18 Year Old Single Cask #3126
The Glendronach sits in a valley outside of Huntly in the Scottish Highlands. It's known for Sherry cask maturation, but perhaps less well known for making a smoky whisky. Up until 1996, The Glendronach had a malting floor and peat fires (or kilns) on site for malting some of their barley. So there is a smoky history in there somewhere. When Billy Walker took over the distillery in 2008, he introduce a small peat smoked run of spirit each year to pay homage to the old maltings.
Ode to the Embers is the result of Billy's foresight and current Master Blender Rachel Barrie's imagination. Matured in Oloroso and Pedro Ximénez Sherry casks, it has all the indicators of a great Glendronach, but when you put your nose to the glass, you immediately detect the character that heavily peated malted barley brings to the table.
This one reminds us of burnt oranges, honeyed walnuts and open fires.
The Glendronach Ode to the Embers specs
Age: NAS
ABV: 48.4%
RRP: $160
Price for Whisky Club Members: $157
Read more: The Glendronach Ode to the Embers
Octomore is the heaviest peated whisky out of the Bruichladdich distillery. In fact, it's the heaviest peated whisky in all of Scotland. The malted barley they use contains 3-4 times more smoke than that used to make Port Charlotte, their other heavily peated style. The brand is a result of the "what if" culture at the distillery with each annual release showing a different way to work with some of the most extreme batches of peated barley in the world.
This one had 137 phenol parts per million (ppm) in the dry malted barley and was aged exclusively in Sherry casks. The richness of the casks balanced the peatiness of the spirit perfectly.
We found notes of apricot, praline, cinnamon and of course a big hit of smoky flavour to balance the sweetness from the casks.
Octomore 13.2 specs
Age: 5 years old
ABV: 58.3%
RRP: $320
Read more: Octomore 13.2
GlenAllachie is a Speyside single malt distillery on the outskirts of Aberlour, and Meikle Tòir is its peated project. When it was bought by Billy Walker, the distillery transitioned from making whisky for blends to being a hotbed of experimentation and innovation.
Meikle Tòir The Sherry One is a very heavily peated Speysider aged in Sherry casks. The peat used for producing this whisky comes from the north east of Scotland. If Islay peat gives a medicinal kick and Orcadian peat is aromatic, then mainland peat gives a wonderful charred barbecue bacon aroma.
We've found notes of tobacco, mocha, orange peel, candied bacon and treacle pudding.
Meikle Tòir The Sherry One specs
Age: 5 years old
ABV: 48%
RRP: $135
Read more: Meikle Tòir The Sherry One
Join The Whisky Club for free today to access upcoming peated whiskies.
Kanosuke is a coastal Japanese single malt distillery in the region of Kagoshima. It's known for balancing traditional whisky making techniques with those used for making Shochu. The result is a mellow single malt that uses innovative distillation and cask maturation regimes to stand out from the crowd.
The Kanosuke Peated Single Malt uses Scottish peated barley and toasted ex-Shochu casks to deliver a completely new way to experience peated whisky. It is mellow, smoky and complex. Unique in almost every way.
This whisky reminds us of lemon zest, salted pistachio brittle, smouldering oak and campfires.
Kanosuke Peated Single Malt specs
Age: NAS
ABV: 48%
RRP: $240
Read more: Kanosuke Peated Single Malt
Ardmore is a Highland single malt Scotch distillery in Aberdeenshire. It is close to the mainland peat bogs of New Pitsligo, and uses this peat to dry their malted barley. The result is a smoky, malty whisky that delivers the hint of peat smoke found in the Teachers blended whiskies. It's unusual to find such a smoky whisky on the mainland of Scotland.
This 2008 vintage Ardmore was a single cask release from Berry Bros & Rudd. It was exclusively bottled for Whisky Club Members and was finished in ex-Laphroaig casks to bring even more smoke to the fold.
Notes of coal dust, vanilla ice cream, leather and red fruits were all present.
Berry Bros & Rudd's Ardmore 2008 Single Cask specs
Age: 8 years old
ABV: 46%
RRP: $120
Read more: Berry Bros & Rudd Ardmore 2008 Single Cask
Lagavulin is an Islay distillery known for making oily, peaty and well-balanced single malts. Whiskies in Lagavulin's core range tend to be matured in refill oak casks to showcase the oiliness, natural sweetness and viscosity of the spirit.
Fireside Tales is a 12 year old Lagavulin aged in first fill and refill Bourbon casks, and bottled at natural cask strength. This was Lagavulin through a completely new, sweeter lens. It was designed to be the perfect whisky for enjoying by a campfire.
We found vanilla bean, citrus, sea breeze and sugared almonds alongside Lagavulin's signature powerful smoky flavour.
Lagavulin Fireside Tales 12 Year Old specs
Age: 12 years old
ABV: 57.4%
RRP: $195
Read more: Lagavulin Fireside Tales 12 Year Old
An Indian single malt whisky, Amrut Peated has been peated to a phenol level of 24ppm.
As the Indian climate is too tropical for peat to develop, Amrut reached out to a Scottish malting company in Aberdeenshire to produce a peated barley to their specification using mainland peat. This dry grain then crosses the seas to arrive at Amrut Distillery in Bangalore, India, where it is mashed, brewed, distilled and decanted into first-fill and re-fill ex-Bourbon barrels to mature.
With Bangalore's distinct wet and dry seasons and a high average temperature, the maturation of whisky occura at a faster rate than in Scottish conditions. Amrut Peated reaches its peak quality by at 5 years old, showing off its luscious nose and distinctive toasted element with a spicy edge on the palate.
Butterscotch, dry smoke and powerful fruit notes with coffee and vanilla were swirling in our glasses.
Amrut Peated specs
Age: 4 years old
ABV: 46%
RRP: $105
Read more: Amrut Peated
Glen Scotia is a distillery in the town of Campbeltown on the Kintyre Peninsula in Scotland. It is known for making complex, award-winning whiskies with notes of orchard fruits and sea breeze. Occasionally they dabble with peat smoked barley.
Glen Scotia Icons of Campeltown Release No. 2 is a peated expression matured in Barolo red wine casks from Italy. Aged for 14 years and bottled at cask strength, it was produced to explore the relationship between red wine casks and peated malt.
The result is a single malt whisky with notes of red fruits, stewed apples and wafts of peat smoke.
Glen Scotia Icons of Campbeltown Release No. 2 specs
Age: 14 years old
ABV: 56.8%
RRP: $225
Like what you see? Sign Up Free to access The Whisky Club's peated whisky selection.
Hopefully this list will give you an idea of the breadth of flavours within the peaty whisky category. Whether subtle peated Orkney whiskies, medium peated Indian malts or rich and heavily peated drams from Speyside and Islay, we believe there is a smoky whisky for everyone. At first sniff, you may think that the peated flavour profile is not for everyone, but hopefully this list has inspired you to search out other smoky expressions and explore the category further.
If you'd like to know more about peated whiskies and The Whisky Club, drop us a line. We love to hear about the peaty whiskies you loved, those you long to try and the ones that left too much of a smoky taste in your mouth.
Peated whisky FAQs
What is peated whisky?
Peated whisky is whisky made from barley that has had peat smoke passed through it during the malting process. This creates a smoky aroma which is apparent throughout production and in the final product.
How is peat used in the whiskymaking process?
Peat is burned under the barley during the kilning process. This is the final stage of malting, where heat is used to arrest the germination of the barley. Even though this happens right at the beginning of the whiskymaking cycle, the smoke is evident in the final product, many years later. For a more in-depth look at the whiskymaking process, check out The Whisky Club's Guide to Whiskymaking.
How is peat harvested?
The process of cutting peat is historically known as "winning". Today, some communities still win peat by hand, but distilleries or maltings with a larger need for the fuel will use machines. It's traditionally cut in May or June and stacked to dry out for winter use. Peat bogs have different layers the deeper you go. On Orkney these were labelled the Fogg, the Yarphie and the Moss. The Fogg (surface layer) gives the most aromatic smoke, but burns quickly. The Yarphie (middle layer) gives more heat and less smoke. The Moss (deepest layer ) burns like coal and sustains the fire. A combination of each layer is used to fuel the smoky fires needed to traditionally peat smoke barley in Scotland.
What does peated whisky taste like?
Peated whisky will usually have a smoky flavour. The type of smoky flavour will depend on the geographical peat source and the intensity of flavour will depend on how much smoke is introduced to the barley.
- Islay peat gives off earthy, medicinal and tar-like smoke
- Orcadian peat provides heather honey smoke, aromatic and floral
- Mainland peat has smoked meat and burnt hay characteristics
Is peat flavour the same as smoke?
Peat and smoke are not necessarily the same flavour. Many peaty notes could be described as smoky, but not all smoky notes will be described as peaty. Peat can be responsible for the following aromas in a whisky:
- tar (Islay peat)
- aromatic smoke (Orkney peat)
- bonfire (all peats)
- antisceptic (Islay peat)
- smoky bacon (mainland peat)
- crustacean (Islay peat)
Are all smoky whiskies peated?
No. Some whiskies use other methods to create a smoky flavour. These can include but are not limited to:
- Using very heavily charred casks to create a charred smoky note
- Burning other fuels in the kiln instead of peat including sheep dung, seaweed, manuka bush, applewood and cherrywood
- Macerating the whisky with smoky tea
Which regions produce the most peated whiskies?
Islay produces the biggest number of peated whiskies. The island has ten working distilleries, and each one produces a peated whisky. For more in-depth information on Scotland's whisky making regions, check out The Whisky Club's Guide to the Whiskymaking Regions of Scotland.
Can peated whisky be mild, or is it always intense?
Peated whisky can be mild. Benromach use a small amount of peat to add structure to their Highland malt. Similarly, Springbank in Campbeltown is a very balanced and sweet peated malt whisky. Finally, Highland Park's unique Orkney peat makes for a lighter, more approachable peated whisky. Often the PPM level will give an idea of the intensity of smoke in the whisky.
Does The Whisky Club feature peated whisky releases?
Yes. The Whisky Club likes to feature whisky from across the flavour spectrum and from around the world. Each whisky on this list has been featured by the Club with more peated whiskies on the way.
Are peated whiskies an acquired taste?
For most people peated whiskies take some getting used to. For others, it's love at first sniff. Our best advice is to approach peated whiskies with a bit of background knowledge. (That's where this guide can help.)
It's also worth noting that peaty flavours sit on the tongue for a while, so we advise starting light and going up the scale. Coming back from an Ardbeg, Octomore or Laphroaig can be difficult on the senses.
After your first one, you will know if you want to dial the smoke up or down, and you can always pivot to another peat source to see how peat from different areas of Scotland create different peaty aromas in a whisky.
How should I approach peated whisky if I’m trying it for the first time?
We suggest starting at the lighter side of peat and working up. If looking at Islay whiskies, we'd suggest the following order:
- Bunnahabhain or Bruichladdich
- Kilchoman 100% Islay or Caol Ila
- Ardbeg, Lagavulin or Laphroaig
- Octomore
Addition of water will help reduce the intensity. And if you want to see a completely different side to a peated whisky, we suggest holding some water on your tongue and drinking the smoky whisky through the water. This will cause the peat smoke to all but disappear revealing sweeter notes in the spirit.
Why subscribe?
- Access to whiskies created exclusively for The Whisky Club
- Early access to global whisky releases from the world’s greatest distilleries
- Tasting notes and information on each whisky you order
- Prize draws for trips, delivery day upgrades and exclusive Club merchandise
- Discounts at our Clubhouses around the country
- It's free to join! No hidden fees, no minimum orders