What Does Peated Whisky Actually Taste Like?

If you’ve heard peated whisky described as smoky, “medicinal”, or like a campfire, you’re not wrong. But that’s only part of the story. Peated whisky can be coastal and salty, earthy and smouldering, or quietly sweet depending on how it’s made and where it comes from.

This guide breaks it down simply: what peat is, why some whiskies taste smoky, what PPM really means, and where to start if you’re new to peat.

What is peated whisky?

Peated whisky is made using malted barley that has been dried over a peat fire.

Peat is a natural material formed over thousands of years from partially decomposed plants in bogs and wetlands. When it’s burned during malting, the smoke carries aromatic compounds called phenols, which cling to the barley and show up later in the spirit.

That’s where the signature peat character comes from.

What does peated whisky taste like?

At its core, peated whisky tastes smoky, but the style spans a wide spectrum. Common flavour notes include:

• Campfire smoke
• Ash and char
• Sea spray, brine, or seaweed
• Earth, moss, or damp wood
• Leather, tar, or cured meat in heavier styles

Many peated whiskies also carry balancing notes like honey, vanilla, citrus peel, dried fruit, and warming spice from oak. The best ones feel structured and layered, not one-note.

Why does some peated whisky taste 'medicinal'?

You’ll often hear coastal peated whisky described as 'medicinal'. It usually refers to a mix of iodine, brine, and sea air notes that show up in maritime styles, especially from Scotland’s islands.

While 'medicinal' sounds clinical, in the glass it often translates to a refreshing, clean saltiness that lifts the whisky and balances the weight of the malt.

Is peated whisky always smoky?

Peated whisky will have some smoke character, but intensity varies widely. Smoke can read as sweet, earthy, ashy, coastal, or gently herbal depending on the peat source, how heavily the barley is peated, and how the whisky is distilled and matured.

Not all peat tastes the same. It has a sense of place.

Regional styles, in plain terms

Islay (Scotland)

Often the boldest and most recognisable peat style. Expect confident smoke, maritime salinity, and that signature coastal edge.

Mainland Scotland

Typically more earthy and dry, with smoke that feels smouldering rather than sea-spray intense.

Australia, including Tasmania

Australia has some genuinely exciting peated whisky, and Tasmanian peat is a great example of why peat is not one flavour. It often reads more earthy and heather-like compared to the seaweed-and-salt punch of coastal Scottish styles. For local drinkers, it’s a smart way into peat, familiar but still distinctive.

What does PPM mean in whisky?

PPM stands for parts per million of phenols in the malted barley. It’s a useful guide, but it does not guarantee how smoky a whisky will taste in the glass. Fermentation, distillation, cask type, and ageing all shape the final result.

Use this as a quick reference:

• Light (1 to 15 PPM): A gentle campfire in the distance
• Medium (15 to 30 PPM): Noticeable woodsmoke and char
• Heavy (30 to 50+ PPM): Bold, intense, and unapologetic
• Extreme (100+ PPM): For committed peat lovers

KSC Picks: peated whiskies for every palate

If you’re not sure where to start, shop by mood. These are bottles worth knowing.

The Gateway (lightly peated)

• Highland Park 12 Year Old: Balanced, lightly smoky, and polished. A classic first peat pour.
• Benromach 10 Year Old: A subtle smoky edge with a more traditional Speyside feel. Easy to enjoy, easy to understand.

The Islay Classic (heavily peated)

• Laphroaig 10 Year Old: The benchmark for bold, coastal peat. Briny, smoky, and unmistakable.
• Lagavulin 16 Year Old: A deeper, slower style of peat with richness and structure. A classic for a reason.

Beyond the Classics: Where Peat Gets Interesting

Once you've found your footing, these bottles explore peat with more personality, depth, and edge. Still recognisable. More expressive. 

• Bruichladdich Port Charlotte 10 Year Old: Heavily peated but remarkably composed. Expect maritime smoke, salted caramel, citrus in a polished, modern islay style.
  Best for: Drinkers who love peat but want precision over brute force.
• Milk & Honey Distillery Elements Peated (Israel): A different expression of peat altogether. Subtle smoke carried by bright citrus, honey and warmth from maturation in a hot climate. 
  Best for: Curious drinkers looking beyond Scotland without losing structure. 
• Great Southern Distillery Limeburners Peated Small Batch: The Australian Expression. Earthy and warming with charred marshmallow, spice, and a softer smoke profile. A distinctly Australian take on peat.
  Best for: Exploring how local terroir reshapes a classic style.

Tip: If you love sherried whisky, try a lightly peated style first. If you enjoy mezcal or smoky cocktails, you may enjoy jumping straight into Islay.

How to drink peated whisky

• Neat first to understand the profile
• Add a few drops of water to soften smoke and open aromatics
• Use a nosing glass (Glencairn or copita) to focus aroma

Peated vs unpeated whisky

The difference comes down to the malting process.

• Peated whisky: smoky, savoury, complex
• Unpeated whisky: cleaner, fruit-forward, sweeter

Neither is better. They just suit different palates and occasions.

Explore peated whisky

If you’re curious, start with lightly peated and work up. If you’re already a peat lover, go straight for Islay. Either way, the right bottle makes peat feel less like a dare and more like a favourite.

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